Ma'amoul

Name: Ma'amoul
Total time: 3 h
Yield: 12
Cuisine: Arabian
Ingredients: 400 g Fine semolina; 100 g Coarse semolina; 250 g Ghee, melted; 50 g Icing sugar for the dough; 1 tsp Ground mahleb; 1 tsp Ground cardamom; 1 tsp Dried yeast; 2 tbsp Rose water; 2 tbsp Orange blossom water; 120 ml Warm milk; 500 g Date paste (ajwa or medjool, stoned and blended); 2 tbsp Ghee for the filling; 50 g Icing sugar to finish

Semolina and ghee worked into a short, sandy dough, wrapped round a date paste and pressed into a carved wooden mould — baked pale, dusted with sugar and made in hundreds for Eid.

المصدر

الوصفة من Saudi home kitchens · 🏺 تقليدي · One big platter set on the floor for everyone to eat from — rice, a whole joint of lamb, and a cuisine built around feeding whoever arrives.

Arabian · Eid cookie — An ownerless traditional dish, so no cook is credited. The cited article confirms the semolina-and-butter dough, the date and nut fillings and the Arab-world origin. It is eaten across the region rather than in Saudi Arabia alone, and that is said rather than glossed over. Quantities and the overnight semolina rest are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Dough of Delights Fufu's Kitchen MakeDeliciousHappen

⏱ 180 دقيقة🍽 12 حصة🔥 220 سعرة🇸🇦 السعودية

حلالنباتيخالٍ من المكسرات

الخطوات

Rub the melted ghee through both semolinas with your fingertips until every grain is coated. Cover and leave overnight.
💡 The overnight rest is the recipe. The semolina has to swell in the fat, and skipping it gives a gritty cookie that never softens.
Next day, work in the icing sugar, mahleb, cardamom, yeast, rose water, orange blossom water and enough warm milk to make a dough that just holds together.
Rest the dough 1 hour. Meanwhile mix the date paste with the filling ghee and roll it into 30 balls.
Take a walnut of dough, hollow it with your thumb, put a date ball in and close the dough completely around it.
Press each one into a floured ma'amoul mould and knock it out onto a tray, pattern up.
💡 No mould? Flatten each ball with your palm and press a pattern in with the tines of a fork. The point is the pattern, not the tool.
Bake at 160°C for 20 minutes. They should barely colour — pale on top, faintly gold underneath. Dust with icing sugar once cool.

💡 نصائح

Ma'amoul is Eid food across the Arab world, made in advance and stacked in tins to be handed to every visitor.
Walnut and pistachio fillings are equally traditional and are shaped differently so the tin can be read by touch — dates round, nuts domed.
Pale is correct. Browned ma'amoul is overbaked and goes hard within a day.