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RecipesLebanese Date Maamoul
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Documented recipe

Lebanese Date Maamoul

Maamoul cookies made with a flour-and-butter dough and filled with dates, walnuts, and citrus aromas. Makes 28.

This date-filled version of maamoul pairs a soft dough with a cooked date and walnut filling. The sources document versions made with wheat flour and with semolina; this recipe follows the flour version throughout. If you do not have a mold, shape the cookies by hand.

· Published on

Total time147 min
DifficultyIntermediate
servings28
Lebanese Date Maamoul
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Make the dough

    Beat the butter with the sugar and 5 drops of orange blossom water for 5 minutes. Mix in the milk, then gradually add the flour. Finish mixing and knead by hand once the dough becomes too firm to beat. It should be soft: if it sticks, add a little more flour; if it cracks, work in a little more milk.

    15 min
  2. 02

    Rest the dough

    Cover the dough and let it rest in the refrigerator for 30 minutes.

    30 min
  3. 03

    Cook the filling

    Finely chop the dates and walnuts. Heat the water, orange juice, and remaining sugar in a saucepan. When it begins to boil, add the dates and walnuts and simmer gently for 5 minutes, stirring. Remove from the heat; stir in the remaining butter, 5 drops of orange blossom water, the cinnamon, and the orange zest. Leave to cool.

    10 min
  4. 04

    Fill and shape

    Divide the dough into portions and roll them into balls. Flatten each ball and make a hollow for some of the cooled filling. Close the dough around the filling and seal the joins, keeping the layer even. Shape each cookie with a maamoul mold; if you do not have one, shape it by hand.

    35 min
  5. 05

    Chill the shaped cookies

    Place the shaped cookies on a tray and refrigerate them for 30 minutes before baking.

    30 min
  6. 06

    Bake

    Preheat the oven to 180 °C. Bake the cookies for 12 minutes, watching the colour of the bases and tops.

    12 min
  7. 07

    Let cool

    Remove the cookies from the oven and let them cool completely before handling.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  2. Galletas maamoul de dátiles y nueces. Receta - Tía Alia www.tiaalia.com/2018/01/galletas-maamoul-de-datiles-y-nueces-receta.html
  3. Maamoul - ¿No quieres caldo?... Pues toma 2 tazas www.puestoma2tazas.com/maamoul-galletas-rellenas-de-datiles-y-nueces/
  4. Galletas maamoul rellenas de dátiles, pistachos y nueces - Cookidoo® – la plataforma de recetas oficial de Thermomix® cookidoo.es/recipes/recipe/es/r751532
  5. Maamoul: Galletas Rellenas de Dátiles y Nueces | Sabores Árabes saboresarabes.com/recetas/maamoul-galletas-rellenas-de-datiles-y-nueces
  6. Galletas maamoul, receta dulce tradicional de Oriente Medio y el Golfo Pérsico www.directoalpaladar.com/postres/como-se-hacen-galletas-maamoul-receta-tradicional-reposteri…
  7. Dátil - Cuidados poscosecha www.frutas-hortalizas.com/Frutas/Poscosecha-Datil.html
  8. Maamoul vegano – Tasty Mediterraneo www.tastymediterraneo.com/es/maamoul-vegano/

State: Published after documentary validation; no “Tested” label is shown.

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