Tag Archives: Ma’amoul

Making ma’amoul, a Syrian recipe for semolina and date cookies

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Do you have a Christmas tradition (or traditions for other religious or secular holidays)? Would you like to have celebrations that involve little crumbly, buttery semolina cookies filled with date butter, or sugared walnuts or pistachios, and scented with orange blossom water?

Yep, me too.

We made ma’amoul (also spelled mamool, mamoul or maamoul) in a cooking class in the Almond Bar, Sydney. I had heard about these cookies being made for Easter celebrations in Lebanon, and remembered eating them in Syria. Chef Sharon Salloum (whose family is from Syria) said her mum made lots of these cookies for Christmas too – I guess these are celebratory kinda cookies. Once you’ve had one, you’d be looking for more reasons to celebrate too.

The recipe we used comes from the new Almond Bar cookbook. The pastry starts with a mix of semolina, ghee (clarified butter) and sugar, rested, then kneaded with orange blossom water, milk, mahlab and yeast. Then, balls of dough are wrapped around balls of date filling, shaped in a specially made wooden mould, and baked until light brown. Other common fillings are walnuts, or pistachios, chopped finely and mixed with sugar. Be still my beating heart.

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The resulting cookies are melt-on-the-tongue soft, yet crumbly. After the richness of the ghee, comes the fragrance of orange blossom water and the hint of something from the mahlab. Then, the more intense hit of fruity sweetness from the date filling. Then, it’s gone and you find yourself reaching for another one.

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