Ma’amoul always have this fragrance of my childhood, it reminds me of joyful memories growing up. 

Preparing this delicacy every year for Christmas or Easter, helps to contact my kids with their heritage, and to continue a tradition date centuries old. 

Ingredients:

For the dough

- 4 cups coarse semolina 

- 1 cup whole farina 

- 1 cup melted butter or ghee

- 1 cup vegetable oil 

- 1 cup whole plain yogurt 

- 2 tablespoons mehlab

- 2 tablespoons baking powder

For the date filling 

- 400g (13oz) baking date

- 1 tablespoon melted ghee or butter

- 5 tablespoons orange blossom water 

- 2 tablespoons ground cinnamon

For the walnut filling 

- 1 1/4 cups crushed walnut 

- 1 cup sugar 

- 5 tablespoons orange blossom water 

- 2 tablespoons ground cinnamon 

Tools to use

- wooden molds 

Directions 

- In a large bowl mix all the dough ingredients together, by hand or a stand mixer.

- Keep the dough to rest in room temperature for at least 8 hours, or in the fridge overnight (in this case, when you take it out the fridge the next day, keep it in room temperature for 1 hour before using).

- To prepare the date filling, mix all ingredients till well incorporated .

- To prepare the walnut filing, crush the walnut by hand or using a nut grinder till you have coarse texture. Mix all the filling ingredients till well incorporated.

- Divide the dough to small balls, depending on the size of the wooden mold in use.

- Flatten the dough ball by hand, fill with approximately 1 teaspoon of the filling, shape it to resemble your mold, place it in the wooden mold with a gentle push. Flip it out and place in on the baking sheet.

- Bake the cookies in a preheated oven on 350f for 20 mins or till dark golden. Depending on the oven, you might need to broil the top part for few minutes before taking the cookies out of the oven. 

- For the walnut filled Ma’amoul only, sprinkle with powdered sugar while it’s hot, till fully covered.