Learn how to make delicious Lebanese Maamoul cookies like a pro. Mix the coarse and fine semolina, along with 0.5 cup of regular sugar with hands or in food processor (we used a food processor). Melt the butter on low heat, let cool down, then pour on top of the semolina mix and work it with your hands into a paste.
So, maamoul is basically a shortbread cookie with a traditional filling of dates. It’s dough can vary from more semolina than flour, to baking powder as leavening, to yeast-based, to more flour or pure flour (which incidentally would actually be kaak-another kind of Middle Eastern cookie).
The recipe makes 75 cookies, 25 per each filling. You can purchase ma’amoul molds in Middle Eastern supply stores or online. In a large bowl combine semolina, coarse semolina and mahlab, then pour in the warm butter and rub it with your fingers until the mixture resembles breadcrumbs.
An authentic recipe for maamoul with semolina with three different fillings. 2 cups (350g) semolina. 1 cup (125g) all purpose flour. 1/2 Tablespoon ground mahleb. Note1 A dash of salt. 1 cup (250g) ghee. Note2 1 Tablespoon dry milk. 1/4 teaspoon active dry yeast.