Pistachio and Date Maamoul
Pistachio and Date Maamoul are a type of Middle Eastern cookie made from a dough flavored with ground pistachios and chopped dates. They are often served with coffee or tea and are a popular treat during Ramadan. Maamoul can also be stuffed with other fillings, such as walnuts or almonds, but the pistachio and date filling is a classic.
The origins of Maamoul date back to ancient Mesopotamia, where they were first made as a way to preserve and store dates. The cookies were typically made with a simple dough made from flour, water, and dates, and were often flavored with spices such as cinnamon or cardamom. Over time, the recipe for Maamoul evolved to include other ingredients, such as pistachios and orange blossom water. Today, Maamoul is a popular treat throughout the Middle East and is often served during special occasions such as Ramadan and Eid.
Pistachio and Date Maamoul Pistachio and Date Maamoul Pistachio and Date Maamoul Pistachio and Date Maamoul
Prep time: 20 | Cook time: 20 | Serves: 8
Ingredients
  • 1 cup finely ground semolina
  • 1/2 cup finely ground pistachios
  • 1/2 cup packed pitted dates, chopped
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons orange blossom water
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Combine semolina, pistachios, dates, sugar, cinnamon, and cardamom in a medium bowl.
  3. In a separate bowl, cream together butter and orange blossom water until light and fluffy.
  4. Add wet ingredients to dry ingredients and mix until a dough forms.
  5. Shape dough into 1-inch balls and press into lightly greased mini muffin cups.
  6. Bake for 15-20 minutes, or until golden brown.
  7. Let cool before serving.
Why It Works
  • The semolina flour in the dough gives Maamoul a slightly coarse texture that is complemented by the sweetness of the dates and the crunchiness of the pistachios.
  • The orange blossom water adds a subtle floral flavor that balances out the sweetness of the dates.
  • The butter in the dough makes Maamoul rich and crumbly, while the egg yolk helps to bind the ingredients together.