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There are hundreds upon hundreds of Lebanese pastries, but there’s something special about Lebanese maamoul cookies. They’re typically made with a super soft dough that’s filled with a sweet and luscious date paste or rich nut filling.

Whether you call them Eid Cookies, Ramadan date cookies, Arabic cookies, date paste cookies, or simply maamoul, they are still a delectable treat all day and every day. Each bite is like a little burst of flavor that will have you craving for more.


A Delectable Maamoul Cookie

Lebanese Maamoul cookies filled with pistachios or date and topped with powdered sugar.
Maamoul cookies made of butter and love.


What are Lebanese Ma’amoul Cookies?

Lebanese date cookies or maamoul biscuits are a divine dessert. A beloved Lebanese tradition as per the cultural traditions is to serve these special treats on all special occasions and religious holidays. These include the end of Ramadan with Eid Al-Fitr, any Eid celebrations, Lent, Easter, and many other holiday celebrations or special events.

In fact, making these scrumptious, soft, date-filled cookies represents a huge family event in many Middle Eastern homes. Families gather to make big batches using ma’amoul mold presses to make the maamoul pastries.

The Lebanese aren’t the only ones making this yummy mamule pastry (Yes, it can be spelled in many many different ways!).

Although it’s not the easiest of the Lebanese dessert delicacies to make, it’s not the most difficult either, even if it’s your first time making these delicious cookies.

The ma’amoul cookie has been perfected through many different recipes. There are quite a few different ways to make it, yet playing around with the ingredients yields varying results, all good results, though. It’s also considered a type of art form to sculpt or shape these maamool cookies using special molds.

The Best Dessert for Any Occasion

Lebanese Maamoul cookies filled with pistachios and topped with powdered sugar.
Indulge in the sweetness of maamoul cookies filled with dates.

A Clearer Description

Therefore, maamoul is a shortbread cookie with a traditional filling of dates.

However, you make it, I can tell you one thing for sure: IT’S ADDICTIVE! I love having it with black coffee while many others enjoy it with their tea.

It’s also a common practice in the Middle East to serve it with juice, particularly pineapple juice🍸!


Recipe Tip

It’s important to knead dough with fingers if you really want a super crumbly texture.


Ingredients

For the Dough

Flour: All-purpose flour works well. Just sift it well first.

Semolina: While semolina has various textures, choose fine semolina for this specific recipe.

Ghee or Butter: It has to be unsalted and softened.

Powdered sugar: It gives that soft texture to the cookies.

Baking powder: This is a rising agent that makes all the difference.

Warm Milk: For the vegan version, you can replace it with a non-vegetarian alternative.

Rose water: It adds a unique fragrance to the dough. You can replace it with orange flower water, blossom water, or orange blossom water.                              

For the Filling

Date Filling

Date paste: You can either buy it ready-made or prepared at home. For the best paste, use Medjool dates. Check out my 2 Ingredient Date Paste.

Pistachio Filling

Ground pistachio: You can grind the pistachios in the food processor.

Rose water: It adds a special fragrance to the stuffing.

Ground walnuts: Try not to make them finely ground for a crunchy taste.

Powdered sugar: It melts smoothly onto the other ingredients for a soft paste.

Rose water: It is necessary as a fragrance agent.

(Scroll down for more details in the recipe card.)


Recipe Tip

If you start to roll your dough into balls and it’s too soft, put it in the fridge for about 10-15 minutes.


Maamoul Cookies: A Perfect Blend of Tradition and Taste

Lebanese Maamoul cookies filled with pistachios and topped with powdered sugar.
Pistachio-filled maamoul cookies are a treat for your taste buds.

A Variety of Fillings

While the most common filling in the authentic recipe is date paste, you can choose another type of filling. I have mentioned before the pistachio filling and walnut filling which are also popular in the Middle East.

The idea of the filling is that it has to be soft so that it can be molded along with the soft dough and cooked at the same temperature.

You can even try your favorite dried fruits like figs or apricotsNutella or cookies N cream, or other options as long you turn them into paste form. The options are endless!


Recipe Tip

When it’s time to broil, keep a close eye on them so they don’t burn as they are sensitive.


A Classic Middle Eastern Dessert

Lebanese Maamoul cookies filled with pistachios and topped with powdered sugar.
These cookies will never disappoint you.

Variations of Middle Eastern Date Cookie

As I mentioned earlier, the Lebanese maamoul cookies are originally soft cookies with a yummy date filling.

Over the years, people have come up with some variations. So, let’s take a closer look at other Middle Eastern cookies.

Egyptian Date Cookies

Ara’eesh Agwa (Agwa meaning thick date paste) is another name for a type of maamoul cookie. It’s a super popular pastry in Egypt, and just as popular in Syria.

Of course, all over the Middle East, you can find something similar to date ma’amoul. Their preparation is easier in the sense that no mold is needed.

To make ara’eesh, roll out two pieces of cookie dough into a rectangular form, layer them with date paste in the middle, and cut them out into mini-squares or rectangles. After that, sprinkle some sesame seeds on top and bake until golden brown. It’s a light, heavenly snack.

Palestinian Maamoul Recipe

The Palestinian version of maamoul cookies is closer to a larger bread date ring.

To make Palestinian maamoul, start by rolling out individual pieces of maamoul dough into rectangles. Then, roll out your ajwa or date ball into a string shape with the palm of your hand, and place it on the center of the dough.

Finally, roll the dough ball on a hard surface to close it over the date paste form and bring the two edges of the dough together to create a circular ring. You can also add sesame seeds to the outside if you’d like.

Middle Eastern Maamoul Mad Pastry

Maamoul Mad (read as med) is an open maamoul cookie. The flattened dough for this one has more semolina flour to create a crumblier texture. Also, instead of shaping the dough and giving it a pattern, you have to roll out the dough into two pieces.


A Middle Eastern Delight: Pistachio-Filled Maamoul Cookies

Lebanese Maamoul cookies filled with pistachios and topped with powdered sugar.
Get hooked on the deliciousness of these maamoul cookies.

Healthy Maamoul Recipe

Also, you can use less sugar or a sugar substitute of your choice. Finally, you can opt out of the powdered sugar sprinkle at the end before serving.

To make this recipe vegan, you can use a plant-based butter or coconut oil.


Crunchy and Nutty: Maamoul Cookies with Walnuts

Lebanese Maamoul cookies filled with pistachios and topped with powdered sugar.
Experience the richness of walnuts in every bite of maamoul cookies.

Frequently Asked Questions

Can I mold the Lebanese maamoul cookies into different shapes or patterns?

Yes, surely! You can take a portion of the dough and make any shape you want. If you don’t have the special mold of the original maamoul recipe, you can create your own mold or use any available mold like muffin molds. You can also use any carved utensil as the mold face.                                                

Do I have to serve maamoul with sugar syrup like some Eastern sweets?

No, not necessarily! Maamoul is self-sweetened.


Tips for the Best Maamoul Cookies

For added flavor, use Mahlab (you can find it at a local Middle Eastern market) or a substitute like mixing mastic with a teaspoon of sugar.

If you don’t have the special wooden molds of maamoul, you can roll your dough into equal-sized balls with the palm of your hand and then press with tongs or a fork to make patterns of different shapes out of the filled dough.

The more semolina is in ratio to flour in the Lebanese maamoul cookies, the smoother the dough and the more crumbly the result is.

For a glossy look, you can brush the Lebanese maamoul cookies with egg whites or spray them with your oil of choice before baking.

If you don’t mind the extra calories, ghee makes for a crumblier semolina cookie and an enhanced nutty flavor. Use it instead of the butter.


Storage Tips

Maamoul cookies stay fresh for two weeks on your kitchen counter when stored in an airtight container at room temperature.

To preserve maamoul cookies for a longer time, freeze them in an airtight container for up to 2 months, but I recommend eating them fresh. Once you’re ready to enjoy them, just thaw cookies at room temperature, dust them with powdered sugar, and enjoy the delicious flavor.

What should I do with the remaining dough?

You can place it in a deep bowl and keep it covered with plastic wrap and refrigerated to use it within 4 days. Make sure it is at room temperature the next time you want to work with it.


A Feast of Maamoul Cookies

Lebanese Maamoul cookies filled with pistachios or date and topped with powdered sugar.
Satisfy your sweet tooth with maamoul cookies stuffed with dates.

Other Recipes You May Want to Try


5 from 9 votes

Lebanese Maamoul Cookies

By: Lama
Whether you prefer them crumbly or soft, these Lebanese maamoul cookies are characterized by their rich flavor and the sweet taste of the date, pistachio, or walnut filling.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 20 cookies

Equipment

  • Maamoul mold

Ingredients 

Dough

  • cups all-purpose flour
  • 3 cups + 3 tablespoons fine semolina
  • 1 cup softened ghee , or 2 sticks softened unsalted butter
  • ¼ cup warm whole milk
  • ¼ cup rose or blossom water
  • teaspoons baking powder
  • ¾ cup powdered sugar
  • 1 teaspoon mahlab, *optional

Filling

Date Filling

Pistachio Filling

Walnut Filling

Instructions 

  • Preheat oven to 350°F. Prepare a large cookie sheet with greased parchment paper. 
  • In a large bowl, add all the dry ingredients, mix them, and then add in the softened butter, milk, and rose water or blossom water. 
  • Using your hands, mix the dough together until it has totally formed into a big ball of grainy dough.  
  • You can begin using the dough immediately to fill in and shape your cookies. 
  • First, begin by forming a 2-inch ball of dough. With your index finger poke into the center of the round dough and gently form a deep hole enough to add the filling. Fill the center with a 1-inch ball of date paste or a spoonful of the ground pistachio or walnut mix. Gently fold in the dough and close it to form a ball again.
  • Place the stuffed dough ball into the cookie mold and press down using the palm of your hand. Now, turn your mold and tap it firmly on to greased parchment paper until the cookie falls out. 
  • Repeat the steps to do the rest of your cookies with the desired filling.
  • Bake for 18-20 minutes then broil on high for 1-2 minutes or until golden brown.
  • Dust all cookies with powdered sugar. Enjoy!

Notes

  • For added flavor, use Mahlab (you can find it at a local Middle Eastern market) or a substitute like mixing mastic with a teaspoon of sugar.
  • If you don’t have the special wooden molds of maamoul, you can roll your dough into equal-sized balls with the palm of your hand and then press with tongs or a fork to make patterns of different shapes out of the filled dough.
  • The more semolina is in ratio to flour in the Lebanese maamoul cookies, the smoother the dough and the more crumbly the result is.
  • For a glossy look, you can brush the Lebanese maamoul cookies with egg whites or spray them with your oil of choice before baking.
  • If you don’t mind the extra calories, ghee makes for a crumblier semolina cookie and an enhanced nutty flavor. Use it instead of the butter.

Nutrition

Calories: 405kcal | Carbohydrates: 57g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 36mg | Potassium: 255mg | Fiber: 4g | Sugar: 15g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg
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About Lama

I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

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Recipe Rating




7 Comments

  1. 5 stars
    This is my first time making Maamoul ever and this recipe was so easy to follow with clear ingredients and easy instructions. Thank you so much for sharing it with us. I made one batch today for us and will be making anther one for our friends to give them out. Love from Canada 🇨🇦

    1. Happy to hear you were successful at making this super easy maamoul recipe my mom taught me! I appreciate your feedback!

  2. 5 stars
    Thank you for sharing this wonderful recipe. I made maamoul today and they were absolutely perfect! They were better than the ones i buy