Maamoul Baking Memories
Eid is around the corner, so I thought Maamoul would be the perfect way to start off the holiday. Growing up, my mom used to make Eid a big thing. Living in America, we didn’t get the same Ramadan and Eid Vibes as those living overseas. Especially when my parents first came here. It was hard to find anything Ramadan or Eid related. Nowadays we have so many options for decorations and we have the internet to share all of our favorite Ramadan and Eid recipes. Our families were not as lucky and really worked hard to make sure we always felt the magic of Ramadan and Eid. Don’t forget to love your parents a little extra this season, because they really did go the extra mile to make it special for us and instill that love for it.
My mom would decorate the house with any sort of decoration she could make on her own. She used to bring stuff back from overseas and shop all over to find any sort of lanterns or anything resembling Ramadan or Eid decor. I remember she’d even buy Christmas lights and decorate the outside of the house. She would make plenty of desserts, and these cookies were a staple. I used to beg her to make them before sending us to sleep so I could eat a few warm. Most of the time she would wait till after we went to bed so she could have the peace and quiet to make them. But sometimes she’d make a tray before sending us off to bed. Regardless, I would still eat a ton the next morning.
As we got older we started to help her in making them. We would each have a specific task. The younger ones were typically in charge of the dates and the older and more detailed we were, we got to help crimp the intricate designs. That was the job we all strived for. It meant we hit our Maamoul making peak. It was time consuming but so beautiful. The best part of all of this is that every time I smell Maamoul now, I have all the sweet memories of making them with my family. Whether it was just my mom and sisters or with my aunts and grandmothers.
We got to spend a few Eids in Jordan, and they really made the memories for me. We’d go to the balad (street market) the night before Eid. Everything was decorated. All the vendors were happy and excited and you felt Eid in the air. We’d go home and finish up the last of the Maamoul at my grandmothers. That in itself is something I can never forget. Every aunt bought her semolina mixture and dates and then we’d work on each one separately. There were kids in charge of the dates, others stuffing, and of course the best got to crimp. Then my uncles would bake them in the outside oven. With so many hands we’d knock them all out in a few hours and then exchange plates. Even though they all used the same recipe every aunts had a slightly different touch. They were all delicious, and I had no problem sampling all of them multiple times to decide which was the best. If you know what I mean. These are memories I hope to make with my kids now. And I hope to record them so I can have them forever. I hope to keep this tradition running in my family so my kids will one day do the same with their kids. It’s crazy to me now watching a full circle moment as I sit with my kids and include them in this tradition with my mom and sisters and in laws. Truly, nothing beats family.
The scent of the butter and the dates are just so warm and satisfying. As you bite into the cookie you get the slightest crisp right before it crumbles and melts into your mouth and you get a taste of the soft and perfectly sweet dates. The combo is definitely a stellar one. And they taste even better dusted with the slightest amount of powdered sugar. Most of the time I’m too lazy and just pop them in one after another. They will forever be my favorite part of the holidays. And I hope this recipe makes it to the top of your list of favorites for the holidays too.
Recipe Tips:
These cookies are definitely time consuming and detailed work. But they aren’t difficult. You just need to follow the instructions very carefully. If you do, I promise you that you will get a good cookie. It may not be perfect the first time, but I promise you’ll get there. And it’s definitely worth it! Here are a few tips that I found helpful throughout the process!
- Measure your ingredients exactly. This is the time to wipe off the excess off the top of the measuring cup.
- Measure your Crisco melted, and measure it separately from the vegetable oil. Also, make sure your melted Crisco is at room temperature before pouring into the semolina. If you pour it hot on the semolina it won’t be absorbed correctly and will affect the dough later.
- I personally don’t use butter, only crisco. The texture is much better.
- Make sure to make the semolina mixture at least a day ahead. You can even keep it for up to 6 months. But give it at least a day for the semolina to absorb the oils.
- Once you’re ready to knead the milk into the semolina mixture to form the dough, I would recommend you split it into three portions. I say this because once you add the yeast and knead the dough you only have about 45 minutes to make the cookies. If you don’t finish them before the yeast begins to really rise, the dough will be difficult to work with. I typically weigh the semolina mixture then evenly divide it into three portions. This way when I add the yeast and spices, I also divide them into three.
- I also make the date balls the day before. This makes the process a lot easier the day of. I use a 1/2 tbsp measuring scoop so all my date balls are the same. I lightly grease it.
- It will take time to get a feel for the dough. I can give specific measurements for everything but the milk. Once you begin kneading it’s all approximate. It depends on the semolina you use, the weather where you’re at, and sometimes the kind of milk. You wanna knead in the milk by pouring a little at a time and flaking the semolina and milk between your fingers. It’ll slowly come together into a dough. The dough will be tough but hold. You want to add enough milk to make it soft, but not soggy where it falls apart. If you’re doing it right, the dough will be soft, but won’t stick to your hands. You’ll get a feel for the dough. It should be easy to flatten and stuff. If it’s too tough it’ll crumble and if it’s too soggy it won’t hold. Go slow on the milk and you’ll reach the correct consistency. It doesn’t take that much milk. Typically when I divide the semolina into thirds, each batch takes about 1/4 cup of milk.
- Once the dough is ready and the correct consistency I measure it out so the process goes faster. I use a small cookie scooper and measure all the dough. Each 1/3 batch typically gives me 30-35 cookies. I use a 1 tsp measuring spoon to measure the dates so the date balls are just slightly smaller than the dough. This way it’s full but closes nicely.
If you have everything ready the process is pretty smooth. I have the semolina and dates ready the night before. The day of, I knead milk into 1/3 of the semolina with the correct amount of yeast and spices. I then measure out the dough with a Small Cookie Scoop
Maamoul – Semolina Date Cookies
- Prep Time: 24 hours
- Cook Time: 30 minutes
- Total Time: 24 hours 30 minutes
- Yield: 90 1x
Ingredients
4 Cups Semolina
1 Cup Flour
1 1/2 Cups Melted Crisco (Yellow Butter Flavored)
1/2 Cup Vegetable Oil
1 TBSP Yeast
3 TBSP Ground Anise Seeds
1 1/2 tsp Ground Mahlab
1 1/2 tsp Ground Mastic
3 13 oz. Packs Baking Dates
1 tbsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 Cup Olive Oil
3/4 Cup Warm Milk (As needed)
Powdered Sugar
Instructions
The day before you plan on making the Maamoul prepare the semolina and oil mixture. Melt the Crisco and then measure. Allow it to come to room temperature. Measure the oil and set aside. Mix the flour and semolina. After the melted Crisco has cooled pour the melted Crisco and oil on the semolina flour mixture. Using your hands, rub the semolina flour mixture with the Crisco and oil so all the semolina is coated well. Cover and set aside for at least 24 hours.
Prepare the dates by sprinkling 1 1/2 TBSP Ground Anise, Cinnamon, Ground Nutmeg, and Olive Oil. Knead it well and measure out 0.5 tbsp balls. Place on a greased tray and set aside. Mix the remaining 1 1/2 tbsp Ground Anise, the Mahlab, and the Mastic into the semolina mixture. Set Aside.
When you are ready to work with the semolina warm the milk. I work in three batches so the whole dough doesn’t rise. Evenly split the semolina oil mixture into three. Begin working the first batch. Sprinkle 1 tsp yeast onto each 1/3 once you’re ready to knead it. Mix in well. Warm 1/3 cup of milk to about 100 degrees.
Slowly pour the milk, 1 TBSP at a time onto the semolina mixture as you rub it between your fingers to knead the dough. Once the dough begins to hold be careful with the milk. You want to add enough so the dough holds but isn’t soggy. The dough will hold quickly but will be stiff. Continue to slowlt add milk till it’s soft yet asborbed. You also don’t want it to be dry. Feel free to add more milk if needed.
Measure the dough using a small cookie scoop and line on a tray. Flatten each ball of dough into a small disc and place a ball of dates in the middle. Wrap the dough around the dates and place on the tray. Repeat with the remaining balls of dough.
Using a round ended wooden spoon, or your pinky finger, pierce the middle of each ball of dough all the way to the bottom.;Use your maamoul tweezers or a fork to decorate the maamoul.
Bake at 500 F for 5-8 minutes or until bottoms are browned and tops are slightly browned.
Cool completely and store in a covered container for up to 6 months.
Reema
Salaam! I love love love your maamoul recipe. I used it last Ramadan and our family and friends loved them! I would like to share your recipe with my coworkers this year! The formatting of the recipe and instructions in the end of the blog is hard to read. Can it be reformatted so I can share? Thank you so much & Ramadan Mubarak!
Nur Ashour
Yes, it must have shifted when I switched plugins. I will adjust it now! Thanks for letting me know!
Nur Ashour
Salam! I have adjusted and updated the recipe. The format should be correct now. Thanks for letting me know! Ramadan Mubarak!
Fatima
This is the second year I’ve made this recipe. It’s so detailed in her highlights that it’s almost impossible to mess this up. Make sure you follow her tip about the yeast if you’re making this by yourself for the best results. I made this tonight and already half gone. Hands down most delicious recipe!
Nur Ashour
That’s so kind of you! Thank you for trusting my work. Ramadan Mubarak!
Wajeha
I made this today exactly as prescribed. The texture and hold was great. They flavor was good. A few things I wish I had done differently and this may just be my preference:
1) Add sugar. I added sugar to the second and third part of the semolina dough after the first part didn’t brown well in the oven and it gave it a nice brown.
2) Decreased the amount of mastic because I could taste the bitterness of it
3) Add more of the other spices to the semolina dough since it wasn’t as flavorful as I’d hope they would be.
Nur Ashour
So glad you adjusted mastic and spices to your taste. As for browning, it depends on your oven. When I had a different oven I would struggle with it browning. I’m glad adding sugar helped! I hope you’ll continue to make my recipe with your adjustments!
Nur Ashour
Thank you so much for your kind words!
Maysaa
This is the second year I’m making this maamoul recipe. My family loved it!!
Very detailed instructions, thank you for sharing.
Nur Ashour
Sahtain! Eid Mubarak!
Nahil
Can I do half of this recipe?
Nur Ashour
Yes!
Sanaa
Thank you Nur for this amazing recipe.
Can I used the same recipe for pistachios and walnuts maamoul? If yes, do I need to add sugar to the dough?
Nur Ashour
Yes you can! I don’t add sugar to the dough. For nuts, mix them with syrup till they hold shape.
Sossan
My son and I had such a great time making these together. As someone who isn’t Arab but has kids that are half Arab, it’s nice to be able to create memories of making these with them while incorporating some of their background as well. And they are so crumbly and delicious!
Nur Ashour
❤️❤️❤️
Nida’a
I can’t wait to make them again this Eid!! Best homemade mamoul ever!!
Rasha
Best recipe and no need to look further for any ma3mool . Always been scared to try making ma3mool. This recipe is so simple to follow instructions were also very detailed. M3mool was a hit from the first try now I am now encouraged to make it more often. Thank you again for the recipe.
Nur
So glad you made it successfully! Thanks for being here.
Summer
They turned out perfect ! They literally melt in your mouth and taste so good but still hold their shape really well. Easy to make since the instructions are so detailed. My family loved them ! Thank you
Nur
Thanks for trusting me and making them.
Diana
I made these for the first time a Ramadan or so ago and this is the best recipe that has become my go to. The first time I had some questions and Nur was so sweet and answered my questions. The idea of making maamoul might seem intimidating but this recipe truly is detailed and thorough. The maamoul are delicious.
Nur
Thanks for being here. So glad I could help you successfully make this!
Tiffany Halum
I have been using this recipe for the past couple of years and it never goes wrong. Literally the best mamoul ever!
Nur
Thanks for trusting me for such a special occasion. I’m so glad you love them!
Neda
A couple of weeks ago my sister and I did this recipe simultaneously but online since we don’t live in the same country, it’s such a jordanian Eid staple that it felt amazing being able to follow each step via a screen together despite both of us not able to be in Jordan!! All the tips helped so much, thank you! Thank you also for your quick replies on instagram, it really is appreciated.
The consistency that we need to reach with the dough was quite difficult for us to get. We tried to mimic the texture in the videos but we think we should have let our semolina soak longer in the fat… or perhaps being in Belgium and the Netherlands messed up with the humidity and temperature needed? I already asked my aunts that next time we are in Jordan I need to see them make it so I can understand better when the dough is ready.
Amazing taste nevertheless and the spices used are simple and easy to find.
Nur
So many things can alter the texture of the semolina and ghee and sometimes you just need to let it sit for a few extra days. Even with that you can usually still knead it into a decent Maamoul dough. This is a tough dessert to make in general and especially the first time. Kudos to you for trying. My first Maamoul was inedible. I try to make things as approachable as possible but we really do need that “feel” factor to nail things like this. I am a super hands on learner and would really recommend making it with someone who always makes maamoul so you can get a feel for the correct textures and consistencies. Thanks for making it and trying and I hope that you perfect it next time! Great job!
Ruba
Just used this recipe to make maamoul for the first time on my own this year! My mom refuses to give proper measurements so I had to rely on Nur’s precision and expertise instead. They came out perfect, absolutely melt in your mouth! The only change I made was adding 1/3 cup sugar to the dough, but that was a personal preference.
Leena Halim
I tried so many different mamoul recipes but at the end I come back to this. It’s so buttery and soft I used to be afraid of using only fine semolina but I’ll never go back to the coarse and the Crisco might looks a lot but everything combines so perfectly