Ma’amoul Eid Date and Pistachio Cookies

Name: Ma’amoul Eid Date and Pistachio Cookies
Prep time: 2 h 30 min
Cook time: 13 min
Total time: 2 h 43 min
Ingredients: 4 cups fine semolina (farkha); 4 cups all purpose flour; 3 cups melted vegetable ghee; 1 tsp salt; 1 cup powdered sugar; 2 tsp instant yeast; 1 + 1/3 cup lukewarm milk; 1 tsp mastic, ground with ½ tsp granulated sugar; 1.5 tbsp ground mahlab; 1.5 tbsp rose water; 1.5 tbsp kaek (or called Maamoul) spices (store bought); 1 kg date paste (2 kg if all the cookies will be dates); 2 tbsp cinnamon; 2 tbsp olive oil (or more as needed to help with stickiness); 2.5 cups whole pistachios, unsalted & roasted; 3-4 tbsp simple syrup; 1 tsp rose water

9 steps

Prep:2h 30minCook:13min

Ma’amoul Date & Pistachio Cookies My favourite combination for this special Eid cookie is using half flour and half semolina - it results in the best melt in your mouth cookie! We only make this special treat on our 2 Eid’s and it’s aroma that fills the house screams nostalgia for me. A labour of love but so worth it!

Updated at: Wed, 16 Aug 2023 20:25:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories290.8 kcal (15%)

Total Fat10.2 g (15%)

Carbs23.7 g (9%)

Sugars10.3 g (11%)

Protein2.8 g (6%)

Sodium31.9 mg (2%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

80 servings

Instructions

Step 1

Add the first 5 ingredients in a large container with a lid and knead it through with your hand until everything is soaked well. Cover it and store at room temperature overnight.

Step 2

Come in at least once during the 24 hours and knead/massage the dough. Crumbling it up to further knead the fat through.

Step 3

Next day, add the rest of the ingredients, and knead it until well combined. Since this is a yeasted dough, cover it, and let it rest while you work on the date paste and pistachio filling.

Step 4

Make date balls, about a tbsp in size. For the pistachio, in a small food processor grind the whole pistachio with prepared simple syrup (check out my reels for how to make this) and rose water until it comes together to create a ball.

Step 5

To assemble ball up about tbsp and a half of dough, flatten it out in to a “patty” and wrap the dough around the date ball, making sure to not have any exposed dates.

Step 6

Use your desired Ma’amoul molds to shape, place them on a sheet pan with parchment. For the dates it is usually a circle shape, for the pistachios it is usually an elongated shape to distinguish the fillings.

Step 7

Bake at 350 F for about 13 mins until golden on the bottom. Optional to broil for more colour, but to keep them super tender I don’t.

Step 8

While a tad bit warm (so it sticks), dust powdered sugar on the pistachio ma’amoul.

Step 9

Let them cool completely before storing. Store at room temp for 3-4 days. Makes about 80 cookies.