Ma'amoul (Syrian Semolina Cookies) — date or pistachio filled

Ingredients

Contains gluten, dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Put the warm milk and 1 tablespoon orange blossom water in a measuring cup and set aside.

2. 2

   Whisk together the semolina, flour, powdered sugar, baking powder and salt in a large bowl.

3. 3

   Rub the softened butter into the dry mixture with your fingertips (or a pastry cutter) until the mixture resembles coarse sand and most butter pieces are the size of peas.

   Work quickly so the mixture stays cool; the texture should be crumbly, not greasy.

   5 min
4. 4

   Drizzle the warm milk mixture over the semolina mixture, add 1 tablespoon neutral oil, and fold gently until a soft, slightly tacky dough forms. Add an extra tablespoon of milk if dough feels dry.

   5 min
5. 5

   Cover the bowl tightly and let the dough rest at room temperature to hydrate the semolina and relax — 60 minutes.

   Resting is important: it makes the dough tender and easy to shape.

   60 min
6. 6

   While the dough rests, make the date filling: put chopped dates, 1 tablespoon butter and 1/2 teaspoon cinnamon into a small saucepan over low heat.

7. 7

   Cook the dates, stirring, until they break down and form a paste, about 5–7 minutes. Add 1 teaspoon orange blossom water if using; cool to room temperature.

   7 min
8. 8

   Make the pistachio filling (if using): finely chop the pistachios, then mix with 3 tablespoons powdered sugar, 1 tablespoon orange blossom water and a pinch of salt in a bowl; set aside.

   5 min
9. 9

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

10. 10

    Portion the fillings into small balls about 1 teaspoon each (roughly 6–8 g) and set on a tray.

    5 min
11. 11

    Dust your hands with a little fine semolina. Take about 1½ tablespoons (about 30–35 g) of dough and roll into a ball; flatten into a 2-inch disc in your palm.

12. 12

    Place a filling ball in the center of the disc, then fold the dough over the filling and seal by pinching and smoothing into an oval or round shape. Repeat to make about 24 cookies.

    If you have a ma'amoul mold, press the filled ball into the mold and release; otherwise shape by hand and gently press a fork or a small patterned stamp to mark the top.

    15 min
13. 13

    Arrange the cookies on the prepared sheets about 1 inch apart. Brush lightly with a little melted butter or milk if you want a slightly golden finish (optional).

14. 14

    Bake until the cookies are set and just barely pale gold on the edges, 15–18 minutes. They should not brown deeply.

    18 min
15. 15

    Let the cookies cool on the sheet for 10 minutes, then transfer to a rack to cool completely.

    10 min
16. 16

    When cool, dust generously with powdered sugar before serving.