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.
Our family gets together annually to make these delicious cookies and we try something different each year. This year we tried a new variation with cooked dried figs and another with blended dried figs. The cooked dried figs were made with the traditional “teen matboukh,” made at the end of the summer. To make teen matboukh, figs are dried under the sun, cut into small pieces, and cooked with sugar, water, almond, sesame, “jowz teeb” seasoning, and lemon juice. The dried figs blend is made by blending dried figs with butter and a little sugar. It should have the same texture and prepared the same way as the dates that are typically used in maamoul.
There are so many variations of this dessert, but this is our recipe that our family loves!
- 4 cups farina smeed abyad
- 1 cup semolina smeed asfar
- 4 sticks unsalted butter (452 g. )
- 1 tablespoon mahlab
- 1/2 teaspoon dry yeast khamireh
- 1/4 cup blossom water
- 2 cups rose water
- 1/2 pound almonds
- 1 pound walnuts
- 3 tablespoon rose water
- 1 tablespoon blossom water
- 1/4 cup sugar
Walnut and Almond Stuffing
- Mix all of the dry dough ingredients & Lurpak butter together the evening in advance. Wet a clean, unused towel and cover the dough. Place it at room temperature.
- Around noon the following day, add 1/4 cup orange blossom water and 2 cups of rosewater. Knead the dough very well. Dampen the clean tower and cover the dough again.
- After 3 hours, the dough is ready to begin creating the maamoul cookies
- Date stuffing: prepare the date mix by rolling it into balls, about the size of a cherry tomato.
- Almond and Walnut stuffing: Grind the almonds and walnuts, separately. Grind until coarse, not fine. Make sure not to over grind them. Combine walnuts and almonds with the rosewater, blossom water, and sugar.
If you would like to try the dried teen variation, simply do it the same way as the dates. 2 pounds of dried figs, blended with butter until you reach a smooth consistency. Roll into cherry sized balls. Please note that you will have to adjust the dough ingredients if you make both 2 pounds of dates and 2 pounds of dried figs.
4 thoughts on “Traditional Maamoul Cookies Recipe”
Hello yourlebanon , thank you for sharing the maamoul recipe. Please what do you mean by 3 sticks of butter , ingrammes how much is it? Thank you
1 stick of butter is equivalent to 113 grams. So for this recipe when w say 4 sticks we mean 400 grams. Thank you for asking!
For the marmoul you stated you use buttersticks. Can you please tell me the grams per stick you use. Many thanks
Hi! Yes one stick of butter is 113 grams. thank you!