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Ma'amoul

Ma'amoul

Middle Eastern
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87 minutes
4 people
Hardover 60 min or 12+ steps

87 min · 10 steps

Hard: over 60 min or 12+ steps

480 kcalper person
Protein 7g
Carbs 68g
Fats 20g

About this dish

Semolina rests overnight in melted ghee until every grain is coated, then becomes a short, sandy dough that is wrapped around a smooth date paste and shaped by hand. Baked just until pale on the base, these cookies stay tender rather than crisp, and a dusting of icing sugar is the only decoration they need.

Allergy Info

Dairy, Gluten

Diet Info

Vegetarian

Ingredients

Fresh Produce

  • Medjool datespitted300 g

Dairy & Eggs

  • Gheemelted, divided200 g
  • Milkwarm100 ml

Dried Goods

  • Fine semolina400 g
  • Caster sugar50 g
  • Dried instant yeast1 tsp
  • Icing sugarfor dusting30 g

Spices & Seasonings

  • Fine sea salt0.25 tsp
  • Ground cinnamon0.5 tsp

Utensils

  • Mixing bowl
  • Food processor
  • Baking tray

Method

1

Combine the semolina and 150 grams of the melted ghee in a large bowl, rubbing them together until every grain is coated, then cover and leave at room temperature for at least 3 hours, or overnight, to absorb the fat.

Approx. 5 minutes
2

Blitz the pitted dates with the remaining ghee and the ground cinnamon in a food processor until a smooth, thick paste forms.

Approx. 6 minutes
3

Dissolve the yeast in the warm milk and leave to stand for 5 minutes until frothy.

Approx. 5 minutes
4

Stir the caster sugar, salt and the yeast mixture into the rested semolina and knead in the bowl until a soft, cohesive dough forms.

Approx. 8 minutes
5

Cover the dough and leave to rest at room temperature for 1 hour.

Approx. 3 minutes
6

Divide the dough into 20 equal balls and do the same with the date paste.

Approx. 8 minutes
7

Flatten each ball of dough into a disc, place a portion of date paste in the centre, and pinch the edges up and over to seal completely.

Approx. 15 minutes
8

Shape each filled ball by hand, mark the top with the tines of a fork, then place on a lined baking tray.

Approx. 12 minutes
9

Bake at 180 degrees Celsius for 20 minutes, until pale golden on the base but still light on top.

Approx. 20 minutes
10

Leave to cool completely on the tray, then dust generously with icing sugar before serving.

Approx. 5 minutes

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