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Holidays & Special Occasions

Lebanese Ma’amoul

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40 min plus overnight rest
Prep
18 min
Cook

Ingredients

  • 500 g (3 cups) fine semolina
  • 230 g (1 cup) unsalted butter, melted
  • 60 ml (1/4 cup) milk
  • 5 g (1 tsp) instant yeast
  • 30 g (1/4 cup) powdered sugar, plus extra for dusting
  • 5 g (1 tsp) mahlab
  • 300 g (1.5 cups) date paste (or chopped walnuts mixed with sugar and cinnamon)
  • 15 ml (1 tbsp) orange blossom water

Method

  1. Combine semolina and melted butter in a large bowl, mixing well, then cover and rest overnight at room temperature.
  2. The next day, warm the milk slightly and dissolve the yeast in it with a pinch of sugar; let stand 5 minutes.
  3. Add the yeast mixture, powdered sugar, mahlab and orange blossom water to the semolina, kneading into a smooth, pliable dough.
  4. Rest the dough for 30 minutes.
  5. Divide into walnut-sized balls, flatten each and fill with a small spoonful of date paste or nut filling, then seal and reshape into a ball.
  6. Press each filled ball into a ma'amoul mould to create the traditional pattern, or shape by hand and mark with a fork.
  7. Place on a baking tray and bake at 180°C (350°F) for 15-18 minutes until pale golden on the base, not browned on top.
  8. Cool completely, then dust generously with powdered sugar before serving.

Introduction: Delicate semolina cookies stamped with decorative moulds and filled with date paste or nuts, ma'amoul are prepared in large batches by Lebanese families ahead of Eid and Easter celebrations, symbolising renewal and festivity.

Cultural Background: Delicate semolina cookies stamped with decorative moulds and filled with date paste or nuts, ma'amoul are prepared in large batches by Lebanese families ahead of Eid and Easter celebrations, symbolising renewal and festivity.

Tips: Resting the semolina dough overnight is essential for the right tender texture. Ma'amoul should remain pale, not browned, when done; check the base for gentle colouring.

Variations: Pistachio-filled ma'amoul are shaped into rounds, while date-filled ones are often shaped into ovals or domes to distinguish fillings.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: Not required; served at room temperature.

FAQs:

Q: Why rest the dough overnight?

A: This allows the semolina to fully absorb the butter, resulting in the characteristic tender, slightly crumbly texture.

Q: Can I freeze ma'amoul?

A: Yes, freeze baked and cooled cookies in an airtight container for up to 2 months; dust with sugar again after thawing.

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