Lebanese Maamoul Cookies

There are hundreds upon hundreds of Lebanese pastries, but there’s something special about Lebanese Maamoul Cookies. Whether you call them Eid Cookies, Ramadan Date Cookies, Arabic cookies, Date Paste Cookies, or Ma3mul, they are still a delectable treat all day, every day!

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What are Lebanese Maamoul Cookies?

Lebanese date cookies or maamoul biscuits are a divine dessert. Lebanese serve these yummy treats on all occasions including Eid Al-Fitr, Lent, Easter, and many other holiday celebrations. In fact, making these scrumptious soft date-filled cookies is a huge family event in many Middle Eastern homes. Families gather to make huge batches using maamoul cookie mold presses to make the mamul dessert!

The Lebanese aren’t the only ones making this yummy mamule pastry (yes, it can be spelled in many many different ways lol!). Below are two other Middle Eastern variations that are just as good. Even the Greeks have their own variation of this mamul cookie.

Even though it’s not the easiest of the Lebanese Dessert delicacies to make, it’s not the most difficult either. The ma’mul cookie has been perfected through many different recipes! Yes, there are quite a few different ways to make it but, of course, 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.

A Clearer Description

So, maamoul is basically a shortbread cookie with a traditional filling of dates. It’s dough can vary from more semolina than flour, to baking powder as leavening, to yeast-based, to more flour or pure flour (which incidentally would actually be kaak-another kind of Middle Eastern cookie). However you make it, I can tell you one thing for sure: IT’S ADDICTIVE! I love having it with coffee and 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- don’t ask me why lol).

Variations of this Middle Eastern Date Cookie Recipe

As I mentioned earlier, these are originally soft date-filled cookies. But, over the years have been adapted. Let’s take a closer look to what these variations look like beginning from other Middle Eastern adaptations.

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 it. Its preparation is easier in the sense that there’s no molds needed. You basically roll out two pieces of dough into rectangular form, layer them with date paste in the middle, and cut them out into mini-squares or rectangles. You sprinkle some sesame seeds on top and bake until golden! It’s a light heavenly snack!

Palestinian Maamoul Recipe

The Palestinian version of maamoul cookies is closer to a larger bread date ring. Basically, you roll out individual pieces of dough into rectangles, roll out your ajwa into a string shape, and place it on the dough. You roll the dough to close it over the date paste and bring the two ends together to create a circular ring. You can also add sesame to the outside if you’d like.

Middle Eastern Maamoul Mad Pastry

Maamoul mad (read as med) is a basically an open maamoul cookie. The dough for this one is more semolina than flour to create a more crumbly texture. Also, instead of shaping the dough and giving it a pattern, you roll out the dough into two pieces. You lay one piece at the bottom of greased pan, layer your filling of choice, then lay the second layer atop. You bake in the oven until golden. Then, you eat up until your heart’s desire!

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Different Maamoul Fillings

Sure, the traditional filling is date paste but you can choose from a variety of fillings. The idea of the filling is that it be soft so that it can be molded along with the soft dough and cook at the same temperature.

You can make walnut maamul cookies by making a walnut mix that can be similar to a paste. The same goes for maamoul pistachio cookies. You can get even more creative and try your favorite dried fruits like figs or apricots, as long you turn them into paste form. Of late, people have been creating maamoul cookies filled with nutella or cookies’n’cream paste! The options are endless!

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Healthy Maamoul Recipe

If you’re looking for a healthier version of this heavily “butterized” (lol) pastry, it’s simple. You opt for a less crumbly dough and use a healthier oil option instead of butter. But, keep in mind the dough will be softer and more bread-like instead of cookie-like. 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. Oh, and stick to a date or fruit paste filling!

Vegan Maamoul

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

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Tips:

• Looking for added flavor? Use Mahlab (can be found at a local Middle Eastern market) or a substitute like mixing mastic with a teaspoon of sugar.
• It’s important to knead dough with fingers if you really want a super crumbly texture!
• Don’t have maamoul mold? No problem, roll your dough into a ball and press with tongs or a fork to make patterns.
• The more semolina in ratio to flour, the smoother the dough and the more crumbly the result.
• 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 lasts on your counter (depending on indoor temps) anywhere from 3-7 days.
• Can be frozen in airtight container up to 2 months, but I recommend you eat them fresh. It’s just yummier!
• For a glossy look, you can brush the cookies with egg whites or spray with your oil of choice before baking.
• When it’s time to broil, keep a close eye on them so they don’t burn as they are sensitive!
• If you don’t mind the extra calories, ghee makes for a more crumbly cookie and an enhanced nutty flavor. Use it instead of the butter!

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List of Ingredients

Dough

• flour
• fine semolina
• unsalted butter softened
• powdered sugar
• baking powder
• milk
• rose or blossom water

Filling

Date Filling

• Date paste  

Pistachio Filling

• ground pistachio
• powdered sugar
• rose water

Walnut Filling

• ground walnuts
• powdered sugar
• rose water

How to Make Lebanese Maamoul Cookies

1. Preheat oven to 350°F. Prepare a large cookie sheet with greased  parchment paper. 
2. In a large bowl add in all the dry ingredients, mix then add in the soften butter, milk, and rosewater.  Using your hands, mix the dough together until it has totally formed into a big ball of smooth dough.  
3. 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 a hole in the center of the round dough and gently form a deep hole.  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.
4. 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 desired filling. Bake for 18-20 minutes then broil on high for 1-2 minutes or until golden brown.
5. Dust all cookies with powdered sugar.  Enjoy!

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Other Recipes to Try

• Date Filled Ka’ak
• Ten Minute All-Purpose Dough
• Easy Lebanese Spinach Pies
• Easy Olive Muffalata Bread
• Date Biscuit Nut Bars

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