Serves 4 people
dough:

2 cups coarse semolina
1 cup smooth semolina
½ cup margarine
1 tbsp milk powder
1 cup sugar powder
1 cup of blossom water
1 cup of rose water
sprinkle of yeast
2 tbsp warm water
1 tsp millet
1 tsp Da2et el Kaak
1 cup pistachios
1 cup of halawa
2 tbsp sugar syrup
1 cup walnuts
2 tbsp of fig jam

Recipe Courtesy of
Asian Food Network

Maamoul (Lebanese Shortbread)

Maamoul is Lebanon’s answer to shortbread cookies and is usually found on the tables of Middle Eastern families during celebratory events like Eid. These buttery semolina cookies are usually stuffed with dates but you can use fig jam, walnuts, almonds or pistachios as well. Traditionally, they are made using special wooden Maamoul molds -if you don’t have any molds on hand, just form the dough and decorate with a fork. Or, you can even try molding them by hand and make different shapes. Make ahead of time serve them with a side of tea.

Difficulty: Medium

Preparation: 40 min
Cook: 15 min
Clean up: 15 min

Steps: 5 steps
16 Ingredients

Difficulty: Medium
Steps: 5 steps
16 Ingredients

Preparation: 40 min
Cook: 15 min
Clean up: 15 min

Instructions

Make dough
- Put the coarse semolina in a bowl.
- Add the smooth semolina, the margarine, the milk powder, the sugar powder and mix well using the hands.
- Cover the mixture and leave it for one night.
- Add the blossom water and the rose water.
- Melt the yeast with the warm water and add in the mixture.
- Add the millet and the da2et el kaak.
- Mix the mixture with hands until it becomes firm.
- Leave the dough for 30 minutes.

Make pistachio & walnut filling
Pistachio filling:
- Put the pistachios in the blender and mix.2.Put the halawa in a bowl.
- Add the pistachios, the sugar syrup and mix.
Walnut filling:
- Put the walnuts in the blender and mix.
- Put the fig jam in a bowl and add the walnuts and mix.

Make maamoul (with pistachio filling)
- Brush the wooden molds with a sprinkle of olive oil.
- Fill the mold with a piece of dough.
- Place the stuffing in the middle.
- Put a flattened piece of dough on top of the stuffing and close it well.
- Flip the mold and put the maamoul in a tray covered with a parchment paper.

Make maamoul (with walnut filling)
- Brush the wooden molds with a sprinkle of olive oil.
- Make a hole in the dough and fill it with the stuffing.
- Close the dough well then make a ball.
- Put the ball in the mold and flatten it.
- Flip the mold and put the maamoul in a tray covered with a parchment paper.

Bake maamoul
- Put the maamooul in the oven for 10-15 minutes at a temperature of 180°C.

Plate and Serve!

Sprinkle the maamoul with sugar powder.

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Name: Maamoul (Lebanese Shortbread)
Prep time: P0Y0M0D0H40M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H55M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: dough: 2 cups coarse semolina; 1 cup smooth semolina; ½ cup margarine; 1 tbsp milk powder; 1 cup sugar powder; 1 cup of blossom water; 1 cup of rose water; sprinkle of yeast; 2 tbsp warm water; 1 tsp millet; 1 tsp Da2et el Kaak; 1 cup pistachios; 1 cup of halawa; 2 tbsp sugar syrup; 1 cup walnuts; 2 tbsp of fig jam