It’s this time of the year where the neighborhood smells sweet. Housewives and women of the family would be traditionally gathering right now to bake batches of Maamool. The aroma sneaks out of the oven to reach every sense of smell around and makes one desire to eat Maamool instantly. Hopefully this ritual will never go out of style, as it adds excitement to this beautiful occasion.
Maamool is very popular in Lebanon during Easter and I’ve been asked for the recipe hundreds of times. I hope you will love it as much as I do and appreciate the artist behind this elegant treat. I think who ever invented it, did care about each of his taste buds. Who would have thought about the mix of this fragrant dough coming from the combination of the rose water and the orange blossom water. The result is a delicious cookie that melts in your mouth and the pistachio filling gives it a soft chomp. Impressive!
Maamoul With Pistachios or Walnuts
For 30 pieces
- 3 cups coarse semolina (ferkha)
- 2 cups fine semolina (smeed naim)
- ½ cup of sugar
- 3 sticks/300g of butter, melted (and let cool down) I use Lurpak blocks
- 100ml of rose water
- 30ml/2 tbsp of orange blossom water
- ⅙ teaspoon instant yeast
- 200g of unsalted pistachio nuts or unsalted walnuts
- ¾ cup of regular sugar
- 2tbsp of rose water
- 3tbsp of orange blossom water
- Icing sugar to decorate
- Mix coarse semolina, fine semolina and sugar together.
- Add yeast and melted butter and rub with hands until well combined.
- Gradually pour WARM orange blossom water and rose water, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.
- To make the filling, combine all ingredients.
- Divide the dough in 2. Scoop walnut size of maamoul dough and flatten it on the palm of your hand, fill it with pistachios or walnut filling and make a ball. Repeat this step until you finish the dough.
- Press gently each ball into a traditional “Maamoul” mold to take shape and tap out on the baking sheet to drop out of the mould. If the dough is sticky, lightly flour the mold.
- In a preheated oven 200C/400F bake the maamoul cookies for about 15-20mn or until the sides are slightly golden.
- Sprinkle with icing sugar, while still hot. Let cool down and sprinkle again until fully covered.
May I just add that leave the semolina mix rest longer yields a better dough, mom’s tip.
Thank you Hisham. Tips are always welcome:)
love it ! will be making some this week 🙂 happy easter
Sahtein Marlene. Happy Easter to u too.:)
MAYA….can’t find kaaket tante Rose….sniff…
Looks like an amazing dessert. Very yummy. Something new to try. 🙂
Gorgeous! I’ve never even heard of these, which is rare. Perhaps I’ll try soon 🙂
Yes! try and blog. I would love to see your version:)
I came back to this recipe today! I can’t wait to get my hands on maamoul dough
I’ve been using this recipe as a ” solid base” for years now !
I only use more butter . This year I used 3 cups of semolina (fine and coarse) + 300g of butter ! and I add mahlab !
Is it the recipe you’re still using or you came up with something else over the years ?
Happy easter Maya ! To you and your family
Hello. I’m actually very proud of this recipe and didn’t change a thing, except for the resting time maybe. I’m letting it soak in the butter longer than an hour. I did a batch this year with loukoum (raha) and turned out to be so yummy. Happy Easter to you too:)