Mamool or Ma'amoul

Mamool or Ma'amoul

MARIEMEM

"Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too."
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Ingredients

1 h 27 m servings 472 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
  2. In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
  4. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Footnotes

  • Notes
  • Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
  • There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

This was like my Mom used to make. I didn't have rose water, but used orange water and they were delicious & very special. Thank you for posting the recipe!

Most helpful critical review

This recipe is really bad. I followed the instructions exactly and ended up with cookies that wouldn't cook all the way through without burning (too much shortening in the recipe) and WAY too mu...

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Least positive
Newest

This was like my Mom used to make. I didn't have rose water, but used orange water and they were delicious & very special. Thank you for posting the recipe!

Came out perfect. Yes, I ended up with too much of the nut mixture, but I just froze it for the next batch. Just like Great Grandma from Lebanon used to make. Took them to a Lebanese family dinn...

This recipe is really bad. I followed the instructions exactly and ended up with cookies that wouldn't cook all the way through without burning (too much shortening in the recipe) and WAY too mu...

I didn't like the dough in this version. It lacked flavor and the texture could have been better (even with the semolina). I've searched the internet and there are some others that I think the ...

I left out the rose water and spices as my grandmother never used those in hers. They turned out very good. A little more delicate than I remember, but with a very nice taste. I made w/ tradi...

could not even eat these, the recipe is so off. against my better judgement, I followed the recipe proportion of semolina to shortening and it was just way too much shortening. They baked so gre...

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