Traditional Maamoul Recipe (Dates, Walnuts & Pistachios)
L
Maamoul are tender, buttery Middle Eastern cookies filled with dates, pistachios, or walnuts — a true celebration of flavor and heritage! These shortbread-like cookies are traditionally made for Eid al-Fitr, Eid al-Adha, and Easter, and their unique shapes are stamped using decorative wooden molds to distinguish the different fillings.
Whether you’re making them for a holiday or just to share with family over coffee, this authentic Maamoul recipe brings a piece of Arabic tradition to your kitchen.
Why You’ll Love This Recipe
- Traditional & Festive – Perfect for Eid, Easter, or family gatherings
- Three Delicious Fillings – Choose from dates, walnuts, or pistachios
- Make-Ahead Friendly – These cookies can be stored for days and taste even better after resting!
Ingredients
Dough
- 3¼ cups fine semolina
- 2¼ cups all-purpose flour
- 1 cup softened butter
- ¾ cup icing sugar (plus more for dusting)
- 1½ teaspoons baking powder
- ¼ cup milk
- ¼ cup orange blossom water
Date Filling
- 300g date paste
- 2 tablespoons butter
- 2 tablespoons rose water
Walnut or Pistachio Filling
- 250g ground pistachios or crushed walnuts
- ¼ cup simple syrup (or fine sugar)
- 1 tablespoon orange blossom water
- 1½ tablespoons ghee
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine semolina, flour, icing sugar, softened butter, and baking powder.
- Mix well until the texture resembles fine sand.
- Pour in the milk and orange blossom water, kneading into a smooth, pliable dough.
- Cover and let the dough rest for 1 hour in a warm place so the semolina absorbs the moisture.
Step 2: Prepare the Fillings
Date Filling
In a bowl, knead together the date paste, butter, and rose water until smooth and pliable. Divide into small balls for stuffing.
Nut Filling
Mix ground nuts with orange blossom water. Gradually add syrup (or sugar), then ghee, and stir until you get a sticky, cohesive paste. Shape into small balls.
Tip: If you’re making all three fillings, use different maamoul molds to distinguish them!
Step 3: Shape the Maamoul
- Take a piece of dough and shape it into a small ball.
- Make a small hollow in the center and place a ball of filling inside.
- Seal and smooth the dough around the filling.
- Press the filled ball into a maamoul mold of your choice.
- Tap the mold to release and place the cookie on a parchment-lined baking tray.
- Repeat with the remaining dough and fillings.
Step 4: Bake
- Preheat your oven to 180°C (350°F).
- Bake the maamoul for 15–20 minutes, or until the edges turn light golden.
- Let them cool slightly, then dust with icing sugar.
Storage & Serving
- Store in an airtight container for up to 2 weeks.
- Serve with Arabic coffee or mint tea.
- These cookies taste even better the next day, once the flavors settle!
Recipe Notes
- You can use only semolina for a more traditional texture (replace flour with more semolina).
- Letting the dough rest is crucial for soft, tender cookies.
- These cookies freeze well — perfect for prepping ahead of the holidays.
Nutrition (Per Cookie)
- Calories: ~150 kcal
- Prep Time: 1 hour 30 minutes
- Cook Time: 15–20 minutes
- Yields: 40–50 cookies
Final Thoughts
Maamoul is more than just a cookie — it’s a treasured family tradition passed down through generations. With every bite, you’ll taste the rich history of the Middle East. Whether you love the sweetness of dates, the crunch of pistachios, or the warm nuttiness of walnuts, this recipe is sure to win hearts.
Happy baking and Eid Mubarak (or Happy Easter)!
Let me know in the comments which filling is your favorite!
