- Prep time
- 13:00
- Cook time
- 0:15
- Skill level
- Medium
- Serves
- 27 large cookies
As we near the end of Ramadan, there's a buzz in the air as people get themselves and their homes ready for a big celebration.
Eid Al-Fitr is what we've all been waiting for, which marks the end of that month of fasting.
It's a joyous occasion that starts with prayers and a contribution to charity, followed by a full day of gathering and indulging in delicious foods and festive treats with family and friends.
Mamoul, a delicious semolina cookie, is always the star of the show at these celebrations.
Traditionally stuffed with either dates or nuts, the cookie has a melt-in-your-mouth buttery texture with hints of rosewater and orange blossom. Eid celebrations are just not the same without it!
Tips:
- Mahlab (or Mahlepi) is a spice that is often used in Middle Eastern desserts. It has a unique taste that imparts a hint of vanilla, almond and rose. It can be purchased from a Middle Eastern grocer.
- A wooden mamoul mould is key. The wooden moulds are unique to this type of cookie-making and are what make the mamoul shape and sizes unique and recognisable. If you don't have a wooden mould, something like a moon cake mould works perfectly.
- Don't own a mould? Keep things simple and roll the cookie with stuffing into a ball, flatten slightly and use a fork or cookie stamp to create a pattern on top. If you prefer something more intricate, you can make the cookie pattern by hand using a tweezer-type tool.
Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind The Lebanese Plate, where she showcases her work and her love for Lebanese cuisine.
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Ingredients
Method
- 1.Start this recipe ahead of time to allow the cookie dough to rest, ideally overnight. To make the cookie dough, combine the coarse semolina, fine semolina, sugar and mahlab (if using) in a large bowl. Add the melted butter (or ghee) and work it with your fingers until the semolina and butter are almost blended. Drizzle the orange blossom water and rosewater over the semolina and gently mix with a fork or fingers. Cover the bowl and let it sit at room temperature, preferably overnight.
- 2.The following day, dissolve the yeast in ¼ cup of lukewarm water and set aside for about 10 minutes to activate.
- 3.While you wait, start on the fillings. To make the walnut filling, chop the walnuts very finely. Add the sugar and rosewater and mix well. Repeat this process to make the pistachio filling in a separate bowl. Set both aside. You can keep the walnut and pistachio fillings separate or combine them to create a mixed nut filling.
- 4.To make the date filling, knead the date paste with the ghee along with the cinnamon and nutmeg. Divide it into small quantities using a tablespoon measure. The size of the date ball can vary depending on the size of the cookie mould you will use.
- 5.Returning to the cookie dough, add the dissolved yeast and milk to the semolina mixture from the previous day. Then work the mixture with your fingers until it becomes a soft, pliable dough.
- 6.Divide the dough into equal sized balls (if you're using a larger mould, make 27 at 60g each).
- 7.Place each ball in the palm of the hand and make a bowl-like shape by using the thumb to thin out the dough. Fill with a teaspoon of either the nut or the date filling. Wrap the dough around the filling and pinch it shut. Roll in the palm of your hand to form a ball shape. This will make an easier and neater shape to place in your mould.
- 8.Then place the stuffed dough ball into the mould and press lightly to shape. Tap the top of the wooden mould to release the dough. See tips above if making the cookies without a mould.
- 9.Place the cookies on a baking tray and bake in a preheated 200°C oven for 12–15 minutes or until golden brown. When the cookies have cooled, dust the nut-filled cookies with icing sugar.