Our third Maamoul feature is by Sarah of Mama’s Joy. Recipe tutorial available in her Instagram Story Highlights on her Mama’s Joy Page.
You can find our recipe HERE and Sarah’s below!
Maamoul is a traditional decorative cookie made to celebrate major religious holidays by Lebanese and Middle Easterners throughout the world, including Easter and Eid-al-Fitr. It is a cookie stuffed with either walnuts, dates, pistachios, or more recently, we’ve seen Nutella and chocolate variations.
This recipe variation features a dough that can be used with the traditional stuffings, or this special apricot jelly (kamareddine/2amar eldeen) and crushed pistachio stuffing.
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cookies
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Ingredients
Semolina Mixture
- 1 1/2 kg ground semolina (=6 cups)
- 500 g semolina (=2 cups)
- 1 kg butter (=4 cups=4 sticks)
- 2 cups powdered sugar
- 1 teaspoon yeast
- 1/2 cup warm water
Kamareddine Apricot Jelly Stuffing
- 1 block kamareddine (apricot jelly sheets)
- 1 cup hot water
- 1 tablespoon rose water
- 1 tablespoon Orange Blossom water
- crushed pistachios
- 1/2 cup powdered sugar for dusting
Ingredients
Semolina Mixture
Kamareddine Apricot Jelly Stuffing
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Instructions
The Semolina mixture
- Combine semolina, butter, powdered sugar together the evening before (12-24 hours)
- The next day, add one teaspoon of yeast to a cup of warm water and set aside for 10 minutes
- Slowly add the water mixture to the semolina mixture and knead them together. Keep covered for another 15 minutes
The Apricot Jelly Stuffing
- You may use the traditional stuffings of tamer, walnut/almonds or pistachio (refer to our Maamoul recipe link in the notes)
- Sarah did a special stuffing with kamareddine and pistachio
- Blend one block of kamareddine with half cup hot water and one spoon orange blossom water and one spoon rose water
- This is what the consistency should look like
- First add crush pistachio, then kamareddine. Bake 425 approx. 20 minutes. Check on it during bake time.
- Dust with powdered sugar!
Recipe Notes
For traditional stuffing and baking tips check our recipe here.
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