Maamoul

Yield: 32 servings

Category: Cookies

Cuisine: Middle Eastern

Reference: The Delicious Crescent

Ingredients

• 3 tbsp Sugar
• 30ml (2 tbsp) Hot water
• ½ tsp Cardamom powder
• 170g Ghee
• 310g All-purpose flour
• 45g (3 tbsp) Milk, as needed
• 340g Soft Medjool dates, pitted
• Powdered sugar, for dusting

Steps

1. Combine 1 tbsp sugar and ½ tsp cardamom powder in a small cup.
2. Pour 30ml (2 tbsp) hot water over and stir until sugar dissolves completely. Let cool to room temperature.
3. Preheat oven to 180°C (356°F). Line a baking sheet with parchment.
4. Melt 170g ghee gently until liquid but not hot. Stir in 2 tbsp sugar until dissolved.
5. In a mixing bowl, combine the ghee-sugar mixture with 310g all-purpose flour using your fingers. Add enough flour until the mixture resembles wet sand and no greasy patches remain.
6. Pour in the cooled cardamom syrup (give it a final stir first). Mix until incorporated.
7. Gradually add 45g (3 tbsp) milk, starting with 2 tbsp (30g), kneading until a soft, pliable dough forms. It should not stick to your fingers. If sticky, knead a bit more, it will come together.
8. Cover dough and let rest for 30 minutes.
9. Process pitted 340g soft medjool dates in a food processor until a smooth, thick paste forms. If the paste is too sticky to handle, lightly oil your hands.
10. Divide dough and filling into 32 equal portions. Roll each into smooth balls.
11. To shape each cookie: Flatten a dough ball in your palm. Place a date ball in the center. Gently wrap dough around filling, pinching seams to seal completely. Roll gently between palms to smooth. Place seam-side down on baking sheet and flatten into a disc (~½ inch thick). Fork decoration: Dip fork tines in flour and press gently to create parallel lines or a cross-hatch pattern on top.
12. Bake for 15-20 minutes until bottoms are lightly golden and tops look dry and matte (not shiny or wet). They should not brown (Do not overbake).
13. Cool on baking sheet for 5 minutes, then transfer to wire rack. Once completely cool, dust with powdered sugar.