Julien Vilder’s Kitchen

Middle Eastern Date Cookies

Ma’amoul

These Middle Eastern Date cookies resembling shortbread are popular across the Levant can be found with a variety of filings most commonly date, pistachio or walnut. These cookies are especially popular during Eid, Purim, Christmas and Easter celebrations. These cookies use a special mould or pincers to form the iconic patterns for which they are known for. These moulds are usually passed down in families for generations. Ma’amoul moulds can be found in Middle Eastern shops or online. These cookies might be long to make but are well worth the wait.

⏰Prep Time: 8h 20min ⏲️Cooktime: 15min 🍽️Servings: 15 small ma’amoul

Ingredients:

• 1 cup fine semolina
• 1/2 cup all purpose flour
• 1/2 tsp Mahlep
• 1/2 tsp salt
• 1/2 cup melted clarified butter
• 2 1/2 tbs milk
• 2 tbs sugar
• 1/2 tsp yeast
• 1 cup pitted chopped dates or date paste
• 1/2 tbs rose water
• 1/2 tbs orange blossom water
• 1 tbs butter

Directions:

1. In a large bowl, sift the semolina, flour, mahlep and salt.
2. Incorporate melted butter and work into the flour to form a sandy dough. Cover and let it rest overnight in the fridge.
3. After 8h of resting, bloom the yeast with 2 tbs of sugar in a tbs of water.
4. Once bloomed add the yeast mixture to the dough along with the milk.
5. Knead into a smooth dough about 2 minutes then let it rest at room temperature for 1 hour.
6. Make the filling by combining the chopped dates or date paste with 1 tbs of water, 1 tbs of butter and the rose and orange bloom water. Cook on medium heat until the paste thickens. Let it cool completely before making the cookies.
7. Preheat oven to 350F (180C).
8. Divide the dough into 15 pieces (around 30g per piece), and roll int small balls.
9. Divide the date paste into 15 pieces and roll into small balls as well.
10. To from the cookies press the dough ball with your thumb to form a crater then use your thumb an index to thing out the dough on the sides. Then place the date paste and close. To form the pattern place the dough ball in a ma’amoul or moon cake mold and press it then hit it against a surface to release. Another option is to use pastry crimping tongs to form a pattern.
11. Place the cookies 1 inch apart on a baking tray lined with baking paper or a silicone mat.
12. Bake at 350F (180) for 15 min or until slightly brown on the top.
13. Let cool completely on the baking tray before serving