Maamoul: Traditional Arab Butter Cookies With Lots Of Nuts

Few foods specifically have the flavour and perfume that are associated with our well-known festivals. Every time a festival is about to arrive, we are curious about the foods that are special to that day. Sometimes we have to wait a whole year to have the same flavour, but we've provided the recipe so you can enjoy the same dish on any occasion. Maamoul, often spelled Ma'amoul, are a traditional Arab biscuit. They are especially well-liked in Palestine, Israel, Jordan, Syria, and Lebanon. These tasty biscuits can be filled with a variety of different ingredients.

Maamoul are traditionally prepared a few days before Eid, the three-day festival that marks the completion of the month-long fasting of Ramadan. There is a lot of visiting friends and entertaining during the Eid celebrations. These cookies keep nicely, making them ideal for having on hand as a treat for unexpected visitors. These cookies are also included in Easter celebrations and the end of Lenden fast. The maamoul cookies' simple exterior and sweet, delicious interior serve as a gentle reminder that a pleasant reward awaits those who break their fast.

For 42 Cookies: 

Dough ingredients:

1. 500g (17.5 oz) fine semolina 

2. 250g (8.75 oz) clarified butter/ghee or about 300-350g (10.5-12.25oz) butter to make this 

3. 150ml (5 fl oz) orange blossom water 

4. 1 Tbsp mahlab 

5. Pinch of salt    

Method for Preparation:

1. Mix in the mahlab after adding the semolina until it's combined properly.

2. When the clarified butter is totally cooled, add it and stir it into the semolina until it is evenly distributed and yellow. Cover up and let it rest overnight.

3. Refine the mixture until it begins to assemble.

4. Add the salt and orange blossom and knead until thoroughly combined, it will form a soft dough after about 5 mins.

5. Before using, cover it and let it to rest for around 30 minutes.

Syrup (for the fillings): 

1. 100g (3.5 oz) Sugar 

2. 50g (1.75 oz) Water 

3. Squeeze of lemon juice

4. In a pot over medium heat, combine the sugar, water, and lemon juice.

5. Stir the pot a few times and wait for it to boil.

6. Turn the heat to low when the sugar has dissolved and simmer for five minutes.

For the Walnut filling: 

1. 150g (5.25 oz) Walnuts 

2. 1 Tbsp caster sugar 

3. 1 Tbsp light brown sugar 

4. 3 Tbsp Syrup or you can use honey 

5. Splash rose water/orange blossom (optional) 

6. 1/2 Tsp cinnamon 

7. 1/2 Tsp mahlab 

8. 1/8 Tsp cloves 

9. 1/8 Tsp mace 

10. 1/8 Tsp cardamom


1. To enhance flavour, you can roast your walnuts beforehand.

2. Cut the walnuts into pieces that are hardly larger than a grain or two of rice. For this, use a knife or food processor.

3. Mix the sugar and spices in a bowl after adding the walnuts.

4. When the syrup has totally cooled, add it and continue mixing until clumps form. If required, add extra syrup.

For the Date Filling: 

1. 200g (7 oz) Date Paste or Pitted Dates 

2. 20g (0.7 oz) Clarified Butter 

3. Add the ingredients to a mixing bowl and massage by hand until combined

4. Please take note of the filling preparation instructions in the Kahk recipe if you're using pitted dates. Egyptian Kahk Recipe - Eid Cookies

5. To assemble the cookies:

6. Roll each 20-gram ball of dough in your palms until it is smooth.

7. Make a hole in the dough ball and place a spoonful of filling into it to fill the Maamoul.

8. Once more, seal the dough into a ball by pressing it around the contents with your fingertips.

9. Roll in your hands until again smooth.

10. In a Maamoul mould, put the dough ball and press down to create an impression.

11. To get the formed Maamoul to fall out, whack the Maamoul mould at an angle against a surface.

To cook:

1. On a greaseproof paper-lined tray, distribute evenly.

2. 12 minutes total of baking in an oven preheated to 200°C (392°F), thoroughly rotating it at the 6 minute mark

3. Before dusting with powdered sugar, remove and allow them to cool on the tray for 15 to 30 minutes. Offer and savour