Maamoul (Stuffed shortbread cookies)

Maamoul or mamool are small shortbread cookies traditionally filled with dates, pistachios or walnuts. They are popular in Levantine cuisine(Palestine, Jordan, Syria and Lebanon).

I have fond memories of making cookies with my mum for Eid.  Making maamoul is usually an event for family and friends to come together, all helping and participating in making the dough, filling the cookies, forming them and baking them. All this happens in a cosy atmosphere filling with chats about the blessings of Ramadan, the experience of fasting, Eid preparations and plans.  Kids talk about the new cloths and toys they bought for Eid, all the places they plan on going, helping deform a few maamoul cookies here and there in the process. As soon as the first baking sheet goes into the oven, a cloud of spice and heavenly smells fills the house and it suddenly feels like Eid is indeed a couple of days away :)

Biting into one of these cookies, you will first get the slightly crumbly crust with a hint of mastic and mahlab. Next comes the chewy and sweet filling.Be it the nutty pistachios or walnuts or my favorite, the dates with hints of cinnamon and cardamom. The whole thing melts in your mouth playing a melody of textures and flavors. One thing I know for sure about Maamoul, you can never stop at just one!

Maamool cookies are usually formed into unique shapes using hand carved wooden molds that not only make the cookies look special but they help you tell what type of filling is in each cookie. The flat round ones are filled with dates, the elongated oval ones and the oval ones are for the nut fillings: pistachios and walnuts. Another way of forming the cookies would be using special decorating tweezers you see in the pictures. The tweezers are used to pinch the dough to form different patterns

Maamoul Recipe

Recipe can be doubled or halved

Maamoul dough recipe

200 gm butter (room temperature)

200 gm margarine (room temperature) or ghee (melted)

1 cup (250 ml) vegetable oil

2 eggs

1 cup powdered sugar

1 cup powder milk

1 teaspoon vanilla

1 teaspoon yeast

1/2 teaspoon baking powder

1 teaspoon ground fennel seeds

1/2 teaspoon ground mahlab

1/4 teaspoon mastic, ground finely

1 kilogram flour.

Filling recipe

Ingredients – Fillings

If you decide to make the whole amount with a single type of filling then use the amounts below, if you want to use more than one filling then use these ratios as a guideline, and make less/more depending on how much you want to make

  • 1 kg date puree and 1/2 cup butter kneaded with 1 tablespoon of cinnamon, 1 teaspoon cardamom
  • 500 gm chopped walnuts and 1/2 cup sugar with 2 tablespoons orange blossom water, 2 tablespoons butter or ghee and 1 tablespoon cinnamon
  • 500 gm coarsely ground pistachios and 1/2 cup sugar with 2 tablespoons orange blossom water and 2 tablespoons melted butter or ghee
  • Orange blossom water, cardamom and cinnamon are added for flavor and are entirely optional
  • You can replace half of the sugar with 1/4 cup of simple syrup. I find that the addition of the syrup keeps the filling from drying out while baking and makes it more flavorful

Making the crust dough

Beat the butter margarine and oil in the food processor, stand mixer or in a bowl with a whisk

Add the eggs and vanilla and beat till the mix is pale in color.

Add the sugar and powdered milk and beat till the mix is creamy and homogenous

Add the yeast, baking powder, mastic, mahlab and ground fennel

Add the flour slowly, one cup at a time and knead the dough (keeping in mind that you do not want to over work it) till you get a smooth and soft dough.

Allow the dough to rest for one hour

Cut the dough into egg sized balls.

If making date maamoul:

Form the kneaded date puree into small balls about half the size of the dough balls

Flaten the dough ball , place the date ball inside and seal the dough around the stuffing making sure the filling is completely enclosed by the dough and shape it into a ball.

Maamoul using the molds

Place the dough in a mold, press firmly but do not over do it or the maamoul will stick to the mold (see the notes for a trick that will help you get the cookies out of the molds whole every time)

Place a kitchen towel on a cutting board or your kitchen table

Then invert the mold and tap the end of the mold  on the kitchen towel and the formed cookie will fall out.

Free form maamoul

With your thumb, press gently in the center of the cookie to make a circular depression.

Add your desired pattern using the decorating tweezers or forks.

If making pistachio or walnut maamoul

Create a little ball of dough and make a hole in it, making the sides even

Fill with your desired filling.

Close the dough by pinching the open dough rim together making sure that the filling is totally covered by dough

Follow the steps of forming the maamool using a mold or tweezer

Baking Maamoul

I bake maamoul on the middle rack of a preheated oven (230 C) till the edges are golden brown (5-12 minutes) and then place them under the broiler till the tops are golden brown (2-5 minutes)

Take the cookies out of the oven and allow them to cool on the baking sheet for 10- 15 minutes then move them to a cooling rack because they are proun to crumble if you move them when they are still hot

Important notes about making maamoul:

  • Add the flour slowly because different types of flour absorb fat differently, you may not need the whole kilogram. If you happen to add too much flour and your dough becomes a little dry and crumbly, add 1/2 to 1 stick of softened butter and knead it into the dough and it should go back to being smooth and easy to handle.
  • You can bake maamoul without shaping it, just form the stuffed cookies into balls and arrange them on a baking sheet and bake them, they will be just as tasty without the molds or decorations
  • You can stuff these cookies with apples that you sautéed with a little butter and cinnamon or with chopped dried figs or dried apricots that you have soaked in rosewater. The traditional stuffings are dates, walnuts and pistachios but that does not mean that you cannot be creative.
  • To make it easier to get the cookies out of the molds, I line the molds with a little piece of plastic wrap
  • Maamoul bakes really quickly, don’t walk away from the oven while the cookies are baking they can go from white to black in a couple of minutes.
  • Kept in an airtight container these cookies will last for 3 weeks

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166 Comments

  1. Sawsan, I am so intrigued by those beautiful wooden molds. Now, I want some! These filled cookies looks so soft and crumbly. I love the thought of their delicate texture and the “surprise” filling that you get to bite into. I am so glad you shared these with us. Your posts are always so incredibly detailed…I LOVE THAT! :)

    Reply
    • Hello Geni :)
      Thank you for your kind comment. I think you may be able to find these if you have a middle eastern or lebanese store in the area. They are called Maamoul molds. If you can’t find them I would be more than happy to send you some :)

      Reply
  2. i really wanna have them… they are sooooo delicious… can i get moulds from shops here… i just love those moulds…!!

    Reply
  3. Eva Taylor

     /  August 12, 2012

    Barb of Profiteroles and Ponytails gave me a mold in June and I have been waiting for the heat to subside so I can turn on the oven for an hour or so! I’ve seen tactics on this cookie to fill first and then to gently squeeze into the mold; I’ll have to experiment when I make them. My mold is quite simple but I think it will make a very beautiful cookie. It’s a rather large cookie, about five centimetres in diameter. I’m definitely bookmarking this recipe! Thank you!

    Reply
    • Hello Eva, yes the molds vary greatly in size, some are as small as 1.5 cm and others are as big as 8 cm
      I can’t wait to hear what you think of Maamoul when you make some :)

      Reply
  4. flavorsofthesun

     /  August 12, 2012

    Oh, Sawsan, this post makes me homesick for this food that I love best. Your maamoul are gorgeous and look absolutely delicious. And those molds are so wonderful!

    Reply
  5. cht7

     /  August 12, 2012

    These are beautiful! So nicely crafted. Well done.

    Reply
  6. Amazing………..simply amazing!!! What beautiful traditions and foods you present us! I become so entranced in your stories that I feel that I am at the table helping make these wonderous cookes and can even smell them baking. What joy you must have in your household to carry on these incredible traditions and create such artistic culinary delights!

    Reply
  7. Oh these look great! Wish I had that mold!

    Reply
  8. I agree with everyone above, the first thing I wanted to comment on was the beautiful wooden molds. They are just so gorgeous. And while these cookies could last up to three weeks, there’s no way they would make it that long around our house. :) I like the walnut and date fillings, but the baked apple filling also sounded delicious!

    Reply
  9. oh sawsan.. i’ve been looking for this recipe..i first saw it on mastechef australia where a contestant who had an egyptian father made these.. and ever since then i’ve been wanting to find the recipe and give them a shot.. for me their stuffing are the flavours of the middle east!! maybe i’ll give them a shot when i have the time.. thanks for sharing!!

    Reply
  10. Rasha

     /  August 12, 2012

    These look perfect! Eid Mubarak my friend!! Miss you!

    Reply
  11. Sawsan, your Maamool are so perfect and I love the variety of molds you have. I posted back in April about these cookies. A friend of mine gave me a mold last October, and fortunately it had a recipe and explanation of the mold attached to it…otherwise I would have mistaken it for a butter mold. I had the most fun making these cookies and getting the hang of how to mold and un-mold them. They were beautiful when finished and sprinkled with powdered sugar and as you said, impossible to eat just one. I made mine with dates and walnuts because I misread the recipe. Since then I’ve seen orange blossom water and rose water as additions. Your recipe looks wonderful, so next time! :)

    Reply
  12. they came out beautifully! i have seen these sold in stores from boxes but this is just another story…great stuff!!!

    Reply
  13. You got me at “mahlab” and “mastic”
    My two favourite flavours with sahleb and rose jam.
    Maamouls are looking very interesting. I would like to hear more about Eid traditions, foods you cook and moments you share. I was in Morocco in last Eid and it was a great experience for me. By the way, is word “maamoul” has a particular meaning? Because we adapted it as “product” in Turkish :)

    Reply
    • Hello Asli
      I will do my best to share more about eid and its traditions
      I am not sure what the exact origin of the word maamoul is, the exact meaning is “made” or “produced”as you said but the reason behind choosing this word for these cookies is something I have to reasearch

      Reply
  14. This twist on shortbread looks incredible and the stuffing is so delicious :D
    Beautifully made!

    Cheers
    Choc Chip Uru

    Reply
  15. Hi Sawsan – I saw these around the time of Eid last year and I thought they look absolutely wonderful. I can only imagine how delicious they are, although I’d worry about bashing them out from the mold!

    Reply
    • I used to have a hard time with the molds too but then a friend of mine taught me a trick…line the mold with plastic wrap and they come out whole every single time

      Reply
  16. These stuffed shortbreads look wonderful in their special molds. They remind me of something similar made for Chinese New Year.

    Reply
  17. It’s make you feel like a child again when you discover foods with secret fillings. I can only imagine the delightful explosion of flavours when you reach the middle section. I love those moulds but free form would taste just as great but would perhaps be less photogenic.

    Reply
    • As kids we used to go around tasting one type then another then another to decide which filling we liked best lol
      to me maamoul is the ultimate cookie because of exactly that, the surprise and explosion of flavor in the middle

      Reply
  18. I used to get date cookies at Middle Eastern groceries in San Francisco. I never knew the name for them. Maamoul. Yours, of course, are beautiful.

    Reply
  19. Ohh, I love those little molds! My grandmother left me a couple, but I am always worried about ruining them, so I never use them. Great cookie recipe.

    Reply
  20. Your maamoul mold reminds me of the Chinese moon cake mold. They also come in different sizes and shapes. The one I have is about 2 3/4 inches in diameter and about 1 1/4 inches deep.

    Reply
  21. They look amazing! Thanks for sharing your recipe! Love your photos! :)

    Reply
  22. Such a great recipe! These are terrific. I love those molds – so pretty. Wonderful post – thanks so much.

    Reply
  23. Hi,
    These cookies look gorgeous! I love the different fillings you have used. My favorite would be the walnut and date. I need to get those moulds. So professional!

    Reply
  24. These look absolutely delicious! I don’t have the molds but will certainly attempt the free form maamouls. Love the pistacio filling too. Lovely post!

    Reply
  25. I love shortbread cookies but I’ve never thought to stuff them. Those molds are so beautiful!

    Reply
  26. I must say, Sawsan, there is no way a shortbread cookie, stuffed or otherwise, is going to last around here for 3 weeks. Shortbread cookies are a weakness for me, no doubt about it. If I were to come upon your molds atop a table, I would have thought them to be works of a skilled woodworker, art. They are beautiful and your cookies equally so. A wonderful post!

    Reply
    • They don’t last 3 weeks here either John :)
      If you like shortbread cookies , you will love these. They take a wonderful cookie to a whole new level with the spices and fillings
      Thank you so so much for your kind comments John, I deeply apprecite them

      Reply
  27. I love those moulds, very nice recipe too!

    Reply
  28. oh wow these shortbread cookies look very traditional and delicious!! I love your moulds! They make the cookies look so pretty and professional! wow! Must say i’m very impressed! Will try this some day! :) bookmarked!

    Reply
  29. Nedaa

     /  August 13, 2012

    يسلم ايديك على الوصفة الرائعة ..ما كنت ناوية اعمل معمول هاد العيد بس لما شفت وصفتك مؤ قادرة ما اجربها بس في عندي استفسار : بطريقة العمل كاتبة اضافة السكر والحليب البودرة ولما رجعت للمكونات مؤ مكتوبة كمية الحليب وبس مكتوب كمية السكر واحد كوب سكر بودرة بدي أغلبك تحكيلي كم كمية الحليب والسكر ???

    Reply
  30. Maya

     /  August 13, 2012

    Ever since I bumped into your site,Sawsan its been love at first sight….now these wooden molds have me in wraps.Love your presentation.Is there anything I can substitute for eggs (since I go into anaphylaxis with them) & make these lovely maamouls…..off to a lebanese store to check out these gorgeous molds.Have a wonderful Eid & may God bless you for making our hearts so joyful just at the sight of your recipes, need I say more about the recipes itself ? Keep them coming Sawsan,they are soul food…..

    Reply
    • Sorry for the delay in replying Maya
      I think that you can omit the eggs but then you will have to add some water or liquid milk to help bind the dough together because the eggs are for added nutritional value and they act as a binder
      I hope you were able to find the molds but if you weren’t believe me they are just as tasty without shaping
      Thank you for thr Eid wishes…I deeply appreciate them and appreciate the fact that you enjoy following my blog more than I can put into words

      Reply
  31. Rana

     /  August 13, 2012

    Thank you for sharing your delicious recipes with us, I’ll try to make mamoul for this eid and let you know about the result , just to be certain is there powder milk in your recipe ???? Thank you and happy Eid to you and your family.

    Reply
    • Hello Rana,
      thank you for the heads up
      there was 1 cup of powdered milk missing in the ingredients, I corrected it now
      can’t wait to hear what you think of the maamoul when you try them
      Happy Eid to you and all your loved ones

      Reply
  32. Saswan – these cookies are absolutely lovely. The molds are just beautiful and I am sure the shortbread & filling combination is just delightful.

    Reply
  33. Nedaa

     /  August 13, 2012

    يسلم ايديك على الوصفة الرائعة ..ان شاء الله بدي اجربها بس في عندي استفسار : بطريقة العمل مكتوب اضافة السكر والحليب البودرة ولما رجعت للمكونات مؤ مكتوب كمية الحليب والسكر مكتوب انه كوب سكر بودرة فيا ريت تفيديني كم مقدار الحليب والسكر بالوصفة ؟؟؟؟؟والله يجزيك الخير

    Reply
  34. They are a very pretty looking cooking and I think I would like the ones with pistachios in them. Lovely how the whole family is involved in making them xx

    Reply
  35. nedaa

     /  August 13, 2012

    يسلم ايديكي عالوصفة الرائعة كتيير حابة اجربها بس لما قرأتها لاحظت انك كاتبة بالوصفة اضافة السكر والحليب البودرة ولما رجعت للمكونات ما لقيت مقدار الحليب وبس مكتوب كوب سكر بودرة فياريت تفيديني كم مقدار السكر والحليب البودرة بالوصفة والله يجزيك الخير

    Reply
    • الله يسلمك يا نداء و شكرا جزيلا للتنبيه
      في 1 كوب حليب بودره ناقصه في المقادير…هلا انا ضفتها
      الوصفه بتحتاج كوب حليب بودره و كوب سكر ناعم
      بانتظار رأيك لما تجربيها و كل عام و انتي بالف خير

      Reply
  36. firstly the cookies look gorgeous! now that filling sounds amazing and i love that you shared all these step by step pictures, sawsan!

    Reply
  37. I’ve learned even more about your culture today. I can imagine coming together with family and friends to bake these would be just so memorable! They are just so pretty and I love those wooden moulds.. these are very unique treats!!

    Reply
  38. I remember seeing the wooden shapes and I still think they are things of beauty! And how I would to sip some tea and nibble on these dainties !!

    Reply
  39. Love these cookies….unfortunately I did not have the wooden molds but now I do and I can not wait to make them again. This time they should look pretty like yours:-)

    Reply
  40. miriam

     /  August 14, 2012

    Ramada Kareem..but eggs in mammoul is unheard of! and not at all neeeded.. im truly suprised

    Reply
    • Ramadan Kareem Miriam
      I know that maamoul recipes don’t usually contain eggs but I got this recipe from a friend of mine years ago and have never looked for another one after that. It might be strange but the maamoul made with this recipe is amazing, much better than anything you can buy.

      Reply
  41. samahbrams@hotmail.com

     /  August 14, 2012

    great cookie….semolina flour or half reg flour and half semolina is the most traditional// but definately no eggs!

    Reply
  42. يسلمو ايديكي يا قمرة
    بليز الطحين كم؟ ما لقيت مقداره؟

    Reply
  43. Iza

     /  August 15, 2012

    We have adapted this cookie in Malaysia and call it Makmur (means traquil in Malay). Its usually free form balls filled with dates or nuts and covered with powdered sugar. I have a jar at home for eid. Bought it off the shelf though 😊

    Reply
  44. Wow! These are some beautiful, delicious-looking cookies. The flavours sound wonderful, and I love the cookie molds.

    Reply
  45. Wow!! Such beautiful cookies!!! LOVE the filling. I would love to visit you some day Sawsan…..just to eat all that amazing food :))
    I love the hard work you have put into the post. Each and every line is labor of love. Each photograph tells a tale of beauty, elegance,and history. I love how the whole post vibrates with life and gives a taste of your beautifully rich heritage. Loved it!

    Reply
  46. kouky

     /  August 17, 2012

    salem Sawsen!!
    thank you very much for this repice! I made it today for aid inchallah ….
    wahou!!! it’s so délicious! I love a textures and flavors!!with powder milk it is so soft
    and sweet!
    we have in Algéria a similar cookies with semolina and dates named makroud.
    Takabala allah siamakoum oua kiamakoum! Aid mabrouk!! Cheers!

    Reply
  47. Simply stunning post! When I see maamouls, I remember my grandmother gathering with my aunts to make them. They usedto make walnut and date maamouls! I have never seen a mould like that! Not only you described the recipe wonderfully but your photos are beautifully displayed! I am showing this post to my cousins!

    Reply
  48. Eid mubarak Sawsan, I can’t believe you’ve had time to bake! I can’t seem to have time for anything with the fasting and the mosque etc!
    I love mamouls but have yet to attempt making them. I will have to get the moulds and really have a go. My husband loves them too so there’s a great excuse! I will try them soon.
    May all the blessings of this wonderful month be with you and your family.

    Nazneen

    Reply
    • Hello Nazneen
      Eid mubarak to you and your loved ones
      I like making cookies for my kids, they really enjoy it and it fills the whole house with the atmosphere of eid that is why I try to make time

      Reply
  49. How beautiful! I really loved your description of baking Maamoul together and all the smells filling the house. They sound delicious. :)

    Reply
  50. I buy the date versions of these from my local Middle Eastern bakery. I think it’s about time I get off my behind and attempt to bake them myself. These look fantastic Sawsan! I can almost smell them…

    Reply
    • I can’t wait to hear how they turn out Saskia
      If you need any help or have any questions, please let me know

      Reply
      • Sawsan, you mention replacing 1/2 the powdered sugar with 1/4 cup of simple syrup. Just wanted to clarify what simple syrup is! Is it actually called sugar syrup, and if so, I’m not sure it’s available here. Do you think I could use Caro (light corn syrup)?

      • Hello Saskia, the simple syrup I am talking about can be made at home with 2:1 sugar to water ratio. For example 1 cup of sugar with half a cup of water, and the 1 tablespoon lemon juice (the lemon juice prevents the syrup from cristalizing when it cools). I usually add orange blossom water (1 teaspoon) for flavoring but that is optional

      • Excellent. Thanks Sawsan.

      • Please let me know how they turn out Saskia

      • I definitely will! Can’t wait to make them. I’ll be making them in a couple of weeks, closer to the holiday Season.

  51. Thank you for participating in the Cookie Party at LifeScoops. I have had figs and dates maamoul when I visited my sister at Abu Dhabi. I absolutely love these and now I have a recipe for this-wow!!!..I will have to buy the tool you have used for the beautiful designs. Thanks for the step by step recipe.
    I have added these to Pinterest (http://pinterest.com/hishema/cookies/)

    Reply
  52. I will try this recipe!! I have recently started to really want to learn the dishes they eat in Lebanon (where my father comes from). Unfortunatley, men doesnt really cook, so he is not an expert in making those dishes :-), and my mom is swedish so.. Yeah you seem to know what your doing so I will sure try out your recipes! Glad I found your blog! :) But I think the recipes differs between the middle-eastern countries, and also between different families.

    Reply
    • Hello Umm Aaminah,
      It is wonderful that you are interested in learning Lebanese dishes. It is a wonderful cuisine.
      You are right about recipes differing between families and countries but I think the soul of the dish remains the same. Little details may differ but the basics of the recipe remain the same
      I hope you will enjoy my Maamoul recipe and if you have any questions please let me know and I would be more than happy to help

      Reply
  53. I have so many recipes but this one sound so easy and they look soo good. Thanks again for sharing :)

    Reply
  54. Hi – I am wondering where you purchased your plastic mamoul molds from – we have many of the wooden variety, but would love to try the plastic as well. So many thanks – your sweets look beautiful! -Evelyn

    Reply
  55. LUNA

     /  December 1, 2012

    CAN I PLEASE BUY THE THREE MOLDS FROM YOU
    I CAN NOT FIND ANYWHERE

    LUNA ALGERI

    Reply
  56. yukaz

     /  December 12, 2012

    Assalamu’alaikum sawsan,
    It’s really great to read your mamoul recipe. The first time i know & eat mamoul was last july (i bought it at mecca when get umroh).
    So yummy with filling chocolate.
    Never find someone selling it.
    Wow i’ll spend my time to make your mamoul.
    But may i substituted mahlab & mastic? I’m afraid i couldn’t get it in my country.
    Thanks for your recipe.
    Assalamu’alaikum

    Reply
    • Wa alikom al salam wa rahmato alla o barakato

      Thank you for stopping by my blog :) You can omit the mahlab and mastic.They add flavor but the recipe works vey well without them
      Looking forward to hearing how they turn out when you bake them

      Reply
  57. Assalam Alaikum Sawsan, is there any way of preserving these cookies for a couple of months? such as with air tight containers or any other preservatives that i could add to the dough?

    Reply
    • Wa alikom al salam
      My aunt freezes them in an air tight container for months (don’t dust them with sugar if you plan on freezing them) and then she takes them out and heats them a little and they are as good as new.
      I have not tried that personally but she does it every year

      Reply
  58. I had a neighbor of palestinian decent gift me some ma’amoul cookies one xmas which were ever so delicate and absolutely scrumptious. The design of the cookie however was so artistically created and unlike any I have seen before. The cookie top was a lattice design and you could see the date filling just underneath. With the powdered sugar on top the cookie was so beautiful. I recently have found some extraordinary wooden molds in an antique shop and bought them all because I thought they were beautiful. But I wondered if they were butter molds because some are pretty extended in size (the mold that is). But I am infatuated with these glorious ma’amoul cookies and hope to make them soon. Your recipe will be the one I use. I would love to know how to find the plastic mold as well. It is a beautiful design tool and one that I would like to have for my future ma’amoul cookie making. Thank you for sharing your recipe and your culture. It is a treat that will be revered each time the cookies are made and shared.

    Reply
    • Hello Dkghostwritesblog
      Thank you for sharing your memories about your friend’s cookies with me :) exploring new cultures and seeing the beauty in their traditions is something I really enjoy. That is why I try to share things about my culture and background with my readers. Glad you enjoy it.
      Where do you live? maybe I can help you find those plastic molds

      Reply
  59. Sona

     /  January 25, 2013

    Hi Sawsan, I have just found your website and after spending hours admiring your recipes and photos I just had to post and let you know how talented and inspirational you are! You have transported me back to being a young girl, sitting around the table with my mom, grandmother and aunts making these amazing treats! I didn’t really appreciate the cookies or the whole family effort back then, but how I miss them now. (Born and raised in Southern California, it just wan’t cool!!!..or so I unfortunately thought) Store bought never compares, and unfortunately, recipes were rarely written down , so this one was lost with the passing of each of those incredible lades. You have now given me the inspiration to try and make these! We made them free form and somewhere I know I kept the little decorating forks!
    Thank you so much for sharing all your recipes, wonderful stories and amazing photos! I am sure my husband will thank you too!!

    Reply
    • Hello Sona,
      Part of the motivation behind this blog is to record the recipes before they get lost with the passing of the wonderful inspirational ladies in my life. I am really glad my post brought back sweet memories and I really hope you will enjoy the Maamoul.
      Thank you for the kind comment and I hope to hear from you more often

      Reply
  60. Sharon Ishizaki

     /  February 24, 2013

    I first ate date Mamoul about 15 years when I was working in my home country of Northern Ireland, UK. I worked in a local catering college and we had about 6 Jordanian students studying hotel management. Each time they visited home, they always brought me a huge box of Mamoul. I love dates and when I first tasted Mamoul, I knew I had tasted something divine. I have yet to taste a better date cookie! I am now living in Japan and would like to bake my own Mamoul. Do you know of any websites that ship to Japan? I would love to get a set of the date Mamoul molds along with rose and orange blossom water. I will be using your recipe for my date Mamouls!!

    Reply
  61. Anonymous

     /  March 15, 2013

    where may I find the tweezers to decorate the maamoul? i love the one pictured!

    Reply
  62. Inger Zerucha

     /  March 28, 2013

    Where did you find the multiple mold I would love to buy one

    Reply
  63. Joann Baroud

     /  May 7, 2013

    I love the cookies. Can you please tell me where to get the tweezers. I live in California. Thank you so much in advance

    Reply
  64. Bilquis

     /  July 17, 2013

    Assalamu Alaikum Sawsan,

    May Allah reward you for sharing such delicious recipes, obviously part of your priceless heritage. I came across your blog and felt as if I found a treasure. I made the mamoul cookies free form using a fork and I wanted to make mamoul and give to my friends and family as Eid presents. I live in Perth and I looked around everywhere for the mamoul mould but could not find one.. not even the tweezers!. Can I please please buy one of each from you? I would be very grateful if you can organise that for me.
    Jhazak Allah

    Reply
  65. Anonymous

     /  July 29, 2013

    Hi Sawsan, I used your recipe to make pistachio maamoul and they were great. The recipe for the dough is the best I have come across so thank you for posting.

    Reply
  66. Rema

     /  July 30, 2013

    Hi sawsa inshallah Ramadan is going great for you! I have never made Mahmoul before, your recipe may be my first, I’ve noticed that every Mahmoul I’ve ever tasted was always different, most people make them dry, but my mom and my grandmother make them so moist and delicious, the problem with using their recipe is they don’t have accurate measurements lol. I was wondering if your recipe is the dry kind of Mahmoul or the moist and chewy??

    Reply
  67. shosho

     /  August 2, 2013

    thanks for ur great recipe , as everyone knows eid is coming up and I really need plastic moulds for Maamoul. I already have wood ones but I find plastic more efficient. Please help me

    Reply
  68. Marilyn Kennedy

     /  August 5, 2013

    On my list of things to buy, is one of those beautiful molds! How wonderful they look! Thanks again for a beautiful and interesting blog!

    Reply
  69. Amani Fara

     /  August 5, 2013

    I am anxious to try your recipe for mammoul. I have tried your recipes many times with much success. Thank you for such great recipes! I just was wondering is there anything I can do to omit the eggs? I have a child with severe allergies to eggs and would love to try your recipe but don’t know how to change your recipe. Can you please give me some direction? Thank you so much.

    Reply
    • Hello Amani
      I think it would be hard to omit the eggs in this recipe.
      I am going to post a maamoul recipe without eggs tonight. it is made with semolina. I hope you will enjoy that one. Stay tuned

      Reply
  70. Rema

     /  August 7, 2013

    Hi sawsan I am super excited to try out your Mahmoul tonight! I was wondering though if you could convert the measurements for me. I’ve looked it up but the only one I can’t find is how much 500 grams is??

    Reply
    • Hello Rema,
      500 grams nuts is 3 cups. Taste the filling before you start. You may want to add more sugar or adjust the spices.
      Let me know how they turn out. Eid Mubarak :)

      Reply
  71. Rema

     /  August 12, 2013

    Theses came out amazingggg! Eid Mubarak!

    Reply
  72. Mihaela valeanu

     /  October 4, 2013

    Hi, where did you get the plastic Mold ?

    Reply
    • Marilyn Kennedy

       /  October 6, 2013

      I picked up mine at a Lebanese Grocery, a plastic multi shaped one.. Only problem it has been outside all summer as sooo mouldy smelling!.. Does any one have any suggestions.. I know that you use plastic so that it is easy to get the cookies out..But!

      Reply
  73. yasmine

     /  October 9, 2013

    Your mamoul looks amazing!! I have a bunch of dates and wanted to use them for filling- this recipe will be perfect.
    I have a few molds but was wondering where do you find the tweezers/pincher. I have been looking all over and online but no luck. I want a pincher for another date filled algerian cookie recipe that look somewhat similar to the ones you made.

    Reply
  74. Delicious.. just love Maamoul ~ i have made some too :) do visit my place when time permits
    happy blogging do give me feedback!

    Reply
  75. I have been searching the internet and all the middle eastern and Lebanese grocery stores in the Phoenix AZ area and I can not find the plastic Ma’amoul molds anywhere. Can you please help to get some, some how? Thank you any help will be greatly appreciated I am wanting to make them for my son in law who is from Cairo (as a surprise).

    Reply
  76. Sabena

     /  February 20, 2014

    Hello Sawsan, Thank you for this wonderful recipe. I have several made maamoul with semolina and pistachio/almond filling. Sometimes, I find that the filling becomes hard after a few days. It is not always like this. I make the filling with 50 gms pistachio, 50 gms almond, 60 gm granulated white sugar and 1 tablespoon orange blossom water. I can’t figure out why sometimes the filling remains soft and sometimes it hardens after a few days. Could you advise me? Thank you

    Reply
    • Hello Sabena,
      If you want the filling to remain soft add some butter or ghee to it. The fact that they harden sometime could be due to over baking or the fact that the nuts were over toasted or the fact that your dough is a little low on fat.
      No matter what the reason is, try adding the butter or ghee and that will solve it

      Reply
      • Sabena

         /  February 28, 2014

        Hi Sawsan,
        Thank you very much for your suggestion. I’ll try it next time I do them and will let you know.

    • I have made some with peanut butter or chocolate chips or honey and have not had this problem. maybe the nuts used for the filling are too dry? Try adding some oil or even ghee back into the nut filling to keep it moist.

      Reply
      • Sabena

         /  February 28, 2014

        Thanks Tina for the tip. I’ll try adding some butter into the filling next time.

  77. Marcela

     /  March 2, 2014

    How and for how long can I store the dough in the freezer? And the filling? Or…what can I do with the filling?
    Also, I know a place where you can buy the mold in Brooklyn, NY. Anyone from around? Let me know.
    Marcela Auad

    Reply
    • Hello Marcela
      You can store the baked maamoul in the freezer for months. Just take it out and warm it in the microwave or oven.
      If you have extra filling you can add it to your homemade granola, or add it to any cake batter.
      If you know the place that sells the mold, would you kindly write it in a comment. I am sure many people will find that helpful

      Reply
  78. Maja

     /  June 26, 2014

    Thank you so much for this recipe! The first one that really works!

    Reply
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