Maamoul
Buttery semolina shortbread cookies filled with spiced date paste — pressed into carved wooden molds to create intricate patterns.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 3 cups Fine semolina
- 1 cup All-purpose flour
- 1/4 cup Powdered sugar
- 200 g Unsalted butter (melted)
- 2 tbsp Rose water
- 2 tbsp Orange blossom water
- 3-4 tbsp Milk (to bind)
- 400 g Medjool dates (pitted)
- 1 tbsp Unsalted butter (for filling)
- 1/2 tsp Cinnamon
- 1/2 tsp Mahlab (optional but traditional)
Instructions
- Mix semolina, flour, and powdered sugar in a large bowl. Add melted butter and rub it into the dry ingredients with your hands until it resembles wet sand.
- Add rose water and orange blossom water. Mix well. Add milk one tablespoon at a time until the dough holds together without being sticky.
- Cover the dough and rest for at least 1 hour (or overnight in the fridge). This is essential — the semolina needs time to hydrate fully.
- Make the date filling: Process the pitted dates with butter and cinnamon until a smooth, pliable paste forms. Roll into small balls (about 12g each).
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
- Take a piece of dough slightly larger than your date ball. Flatten it in your palm and press the date ball into the center.
- Wrap the dough around the filling, sealing it completely. Roll into a smooth ball.
- Press the filled ball firmly into a lightly floured wooden maamoul mold. Knock the mold sharply against the edge of the counter to release the cookie onto the baking sheet.
- Bake for 15-20 minutes until the bottoms are lightly golden. The tops should remain pale.
- Cool completely on a wire rack. Dust generously with powdered sugar before serving.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Maamoul?
Buttery semolina shortbread cookies filled with spiced date paste — pressed into carved wooden molds to create intricate patterns.
Where is Maamoul from?
Maamoul comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Maamoul vegetarian?
As written, Maamoul contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of cinnamon in Maamoul?
The cinnamon called for here is part of the traditional recipe and gives Maamoul its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Maamoul?
In a Lebanese desserts spread, Maamoul is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Maamoul ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.