Purim Ma'amoul
Delicate semolina and flour pastry cookies filled with sweet dates and fragrant spices, traditionally enjoyed during Purim.
Ingredients
- •2 cups fine semolina (320g)
- •1 cup all-purpose flour (120g)
- •3/4 cup unsalted butter or margarine, melted (170g)
- •1/4 cup vegetable oil (60ml)
- •1/4 cup warm water (60ml)
- •2 tablespoons rose water
- •2 tablespoons orange blossom water
- •1 tablespoon sugar
- •1/4 teaspoon active dry yeast
- •1 cup date paste (250g)
- •1 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1/4 cup finely chopped walnuts (optional)
- •Powdered sugar for dusting
Instructions
- 1
In a large bowl, combine the fine semolina, all-purpose flour, and sugar.
- 2
Pour in the melted butter and vegetable oil, mixing with your hands until the fat is fully absorbed by the dry ingredients.
- 3
Cover the bowl and let the dough rest at room temperature for at least 2 hours or overnight.
- 4
In a small bowl, dissolve the yeast in warm water.
- 5
In another bowl, knead the date paste together with the ground cinnamon, ground nutmeg, and chopped walnuts until soft and pliable.
- 6
Sprinkle the yeast water, rose water, and orange blossom water over the rested semolina mixture.
- 7
Gently knead the dough just until it comes together into a soft, malleable dough without overworking it.
- 8
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 9
Divide the dough into equal portions of about 30 grams each, and the date filling into 15-gram portions.
- 10
Flatten a dough ball in your palm, place a date ball in the center, and wrap the dough around it, sealing it completely into a smooth ball or oval shape.
- 11
Press the cookie into a traditional ma'amoul wooden mold, then gently tap the mold to release the shaped cookie onto the prepared baking sheet. Alternatively, press a decorative pattern into the top using a fork or ma'amoul stamp.
- 12
Bake for 18 to 22 minutes until the bottoms are lightly golden while the tops remain pale.
- 13
Remove from the oven and let them cool completely on the baking sheet.
- 14
Generously dust the cooled cookies with powdered sugar before serving.
💡 Chef tips
- Allowing the semolina to rest in the butter and oil mixture is crucial for achieving a tender, melt-in-your-mouth texture.
- To make this recipe pareve for serving after a meat meal, substitute the butter with an equal amount of solid plant-based margarine or coconut oil.
- Store the baked ma'amoul in an airtight container at room temperature for up to one week, or freeze them un-powdered for up to two months.
✅ How it should turn out
The finished ma'amoul cookies are delicately crumbly on the outside with a fragrant, melt-in-your-mouth texture, revealing a sweet, spiced date center with subtle floral aromas.