Maamoul

Name: Maamoul
Prep time: 1 h 19 min
Cook time: 15 min
Total time: 1 h 34 min
Cuisine: Middle Eastern
Ingredients: 300 g Semolina; 80 g Flour; 160 g Ghee, melted and divided; 60 ml Milk, warm; 1 tbsp Rose water; 220 g Date, pitted and chopped; 30 g Sugar

Maamoul · ready in 1 h 34 min · 8 servings · 448 kcal per serving · medium · 7 ingredients

Maamoul are Levantine celebration cookies with a sandy semolina crumb, fragrant rose water, and a soft date center made for sharing.

Prep: 1 h 19 min
Cook: 15 min
Total: 1 h 34 min
Serves: 8
kcal: 448
Difficulty: medium

Middle Eastern Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

300 gSemolina
80 gFlour
160 gGhee, melted and divided
60 mlMilk, warm
1 tbspRose water
220 gDate, pitted and chopped
30 gSugar

Equipment

oven, mixing bowl, measuring spoon, spoon, maamoul mold, baking tray, clean towel, small bowl, fork, parchment paper, serving plate

Instructions

Gather Ingredients
Gather semolina, flour, ghee, milk, rose water, dates, sugar, and tools including a scale, bowl, spoon, mold, tray, and oven. · 5 min
What to look for: All measured ingredients and tools are within reach.
Rub Semolina
Combine semolina, flour, and sugar in the bowl, then rub in 140 g ghee until the grains look evenly glossy and damp. · 6 min
What to look for: The mixture looks like damp sand with no dry patches.
Rest Mixture
Cover the bowl and rest the semolina mixture for 30 minutes so the grains absorb the ghee and soften before shaping. · 30 min
What to look for: The semolina looks slightly swollen and evenly moistened.
Form Dough
Add milk and rose water, then mix gently until a soft dough forms that holds together when pressed without becoming sticky. · 5 min
What to look for: The dough clumps together and leaves the bowl mostly clean.
Make Filling
Mash dates with the remaining 20 g ghee until smooth enough to roll, then divide into 16 small balls. · 8 min
What to look for: The date mixture is shiny, cohesive, and easy to roll.
Shape Cookies
Divide dough into 16 pieces, wrap each piece around a date ball, press into a maamoul mold, and place on a lined tray. · 15 min
What to look for: Each cookie has a clear molded pattern and no filling showing.
Bake Cookies
Bake cookies at 204°C / 400°F for 12 to 15 minutes until the tops stay pale and the edges turn light gold. · 15 min
What to look for: The edges are lightly golden while the tops remain pale.
Cool Serve
Cool cookies on the tray for 10 minutes, then serve at room temperature with their tender semolina crumb and fragrant date center. · 10 min
What to look for: The cookies are firm enough to lift without breaking.

Nutrition (per serving)

kcal	448
Protein	7 g
Carbohydrates	60 g
of which sugars	22 g
Fat	21 g
of which saturated	13 g
Fibre	4 g
Sodium	5 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 7 days
Freezer: yes, up to 2 months
Serve at room temperature after storing in an airtight container.

Ingredient substitutions

Semolina

Flour: Creates a softer cookie and is less traditional.

Flour

Semolina: Gives a more crumbly texture closer to semolina rich maamoul.

Ghee

Butter: Butter gives a slightly milkier flavor and a little more moisture.

Milk

Water: The dough will be less rich but still workable.

Rose water

Vanilla extract: Not traditional for the same floral aroma, but acceptable when rose water is unavailable.

Date

Walnut: Walnut filling is a traditional maamoul variation with a more nutty bite.