Maamoul (date stuffed cookies)
Chef in disguise
Chef in disguise
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Flour Maamoul or Kaaek al eid كعك العيد بالطحين
  • 6 cups flour
  • 1 cup semolina
  • 1 cup milk powder
  • 3 cup ghee, butter or olive oil or a combination of them(I used 1 cup ghee,1 cup butter and 1 cup olive oil) see notes
  • 3 tablespoons anise seeds (optional)
  • 3 tablespoons sugar
  • 1 tablespoon yeast
  • 1/4 cup rosewater
  • 1/4 cup orange blossom water
  • 1 tablespoon vanilla
  • 1-2 cups water (see notes)
  • For the date filling
  • 500 g date paste
  • 1 tablespoon ghee
  • 1 tablespoon anise seeds
  • 1 tablespoon cinnamon (add more if you like it)
  • 1 teaspoon cardamom
  • In a bowl add the flour and semolina
  • Add the ghee , butter and olive oil (if you are using butter or ghee they have to be melted and warm)
  • Rub the ghee, butter, oil mixture into the flour semolina mix with your finger tips. Don’t knead, kneading will make your maamoul rock hard.
  • Cover and leave for a couple of hours to allow the semolina to absorb the ghee butter and oil.(if you are in a hurry you can skip this step but if you have the time do it, you will get better texture this way)
  • Add the powdered milk, anise seeds, yeast and sugar and toss gently, again, don’t knead
  • Add the rosewater, orange blossom water , vanilla and 1 cup of water.
  • Mix gently until the dough comes together, if you need more water add it 1/4 of a cup at a time.
  • Try not to over work the dough since this will develop the gluten and cause the maamoul to be tough.
  • You are not aiming for a smooth dough ball. Just for a dough that comes together and is homogenous



Log in or Register to write a comment.