Lebanese Mammoul (Pistachio Stuffed Cookies) - A festive treat for every occasion
Lebanese Mammoul (Pistachio Stuffed Cookies) - A festive treat for every occasion! is a medium Lebanese recipe that serves 24. 120 calories per serving. Recipe by Faye's Food on YouTube.
Prep: 40 min | Cook: 10 min | Total: 1 hr 5 min
Cost: $19.76 total, $0.82 per serving
Ingredients
- 2 cups Fine Semolina (sifted for a light texture)
- 0.5 cup Milk Powder (non‑fat dry milk)
- 1 tsp Baking Powder (double‑acting)
- 0.5 cup Ghee (softened, room temperature; unsalted butter can be used)
- 0.25 cup Rose Water (culinary grade)
- 0.25 cup Orange Blossom Water (culinary grade)
- 1 tsp Ground Cinnamon (freshly ground for best aroma)
- 0.25 cup Granulated Sugar (for the dough)
- 1 cup Date Filling (pitted dates blended into a smooth paste; can add chopped walnuts)
- 0.5 cup Powdered Sugar (sifted, for glaze)
- 2 tbsp Milk (whole milk, for glaze)
- 2 tbsp Additional Powdered Sugar (sifted, for final dusting)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the fine semolina, milk powder, and baking powder until evenly distributed.
Time: PT5M
Incorporate Ghee
Add the softened ghee to the dry mixture and rub it in with your fingertips or a spatula until the mixture resembles coarse crumbs.
Time: PT5M
Add Rose and Orange Blossom Water
Mix 1/4 cup rose water with 1/4 cup orange blossom water, then pour the liquid into the bowl, stirring gently until the dough starts to come together.
Time: PT5M
Flavor the Dough
Stir in the ground cinnamon and granulated sugar until fully incorporated.
Time: PT2M
Test Dough Consistency
Knead the dough briefly—just enough to form a smooth ball that holds together without cracking.
Time: PT5M
Shape and Fill Cookies
Pinch off a walnut‑sized piece, roll into a ball, press a thumb‑size indentation in the center, place about 1 tablespoon of date filling, then seal by rolling the dough around the filling and smoothing the top.
Time: PT10M
Press into Molds
Place each filled ball into a maamoul mold, press gently, tap the mold on the counter to release, and trim any excess dough with a paring knife.
Time: PT5M
Bake
Preheat the oven to 350°F (175°C). Arrange the molded cookies on a parchment‑lined baking sheet and bake for 10 minutes, or until the tops are lightly golden.
Time: PT10M
Temperature: 350°F
Prepare Glaze
While the cookies bake, whisk together powdered sugar and milk until a thin, pourable glaze forms.
Time: PT2M
Glaze and Dust
Drizzle the glaze over each warm cookie, then sprinkle with the additional powdered sugar. Let the glaze set.
Time: PT5M
Cool and Serve
Allow the cookies to rest on a cooling rack for about 10 minutes before serving or storing.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 2g
- Carbohydrates
- 20g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegetarian, Contains dairy
Allergens: Gluten (semolina), Dairy (ghee, milk powder, glaze), Tree nuts (optional walnuts in filling)
Ingredient Substitutions
- Instead of Fine Semolina: Coarse semolina, All-purpose flour (texture will differ)
- Instead of Milk Powder: Powdered milk, Reconstituted evaporated milk
- Instead of Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
- Instead of Ghee: Unsalted butter, Coconut oil
- Instead of Rose Water: Rose essence, Extra water
- Instead of Orange Blossom Water: Orange extract, Extra water
- Instead of Ground Cinnamon: Ground cardamom
- Instead of Granulated Sugar: Coconut sugar
- Instead of Date Filling: Fig paste, Apricot jam
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Milk: Plant‑based milk
- Instead of Additional Powdered Sugar: Icing sugar
Equipment Needed
- Mixing Bowl
- Spatula
- Measuring Cups
- Measuring Spoons
- Maamoul Cookie Mold
- Baking Sheet
- Parchment Paper
- Oven
- Whisk
- Paring Knife
- Cooling Rack
Critical Steps — Do Not Skip
- Combine dry ingredients thoroughly.
- Incorporate ghee until crumbly.
- Form dough to the correct consistency.
- Properly seal the filling inside the dough.
- Press dough into molds without tearing.
- Bake at the correct temperature for the right time.
Chef Tips from the Video
- Use fine semolina for the most tender texture; coarse semolina yields a grainier bite.
- Fresh rose water and orange blossom water give the authentic floral aroma—avoid artificial flavors.
- If you prefer a nutty filling, mix chopped walnuts into the date paste.
- For a glossy finish, brush the cookies with a light egg‑white wash before glazing.
Troubleshooting
Dough is too dry and crumbly.
Add a teaspoon of rose/orange water at a time until the dough comes together; avoid over‑wetting.
Cookies spread too much and lose shape.
Make sure the dough is chilled for 15‑20 minutes before pressing into molds.
Glaze is too thick and pools.
Thin the glaze with a few extra drops of milk; it should drizzle easily.
Filling leaks out during baking.
Seal the dough tightly around the filling and press firmly in the mold to create a tight seal.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Can stay fresh at room temperature for 3‑5 days in a sealed tin.
Make-Ahead Tips
- The dough can be refrigerated, wrapped tightly, for up to 24 hours before shaping.
- Glaze can be prepared ahead and stored in the refrigerator for 2 days; stir before using.
Frequently Asked Questions
What is the cultural significance and history of Lebanese Maamoul Cookies in Lebanese cuisine?
Maamoul are traditional Lebanese cookies prepared for holidays such as Easter, Ramadan, and Christmas. They symbolize hospitality and are often given as gifts, reflecting the region’s love for sweet, aromatic pastries.
What are the traditional regional variations of Maamoul in Lebanese and broader Middle Eastern cuisine?
In Lebanon, maamoul are usually filled with date paste, while in neighboring Syria and Jordan they may be filled with pistachios or walnuts. Some regions add a hint of orange blossom water, others use rose water, creating subtle flavor differences.
How is authentic Lebanese Maamoul traditionally served in Lebanon?
Authentic maamoul are served at room temperature on a decorative platter, often dusted with powdered sugar. They are enjoyed with tea or coffee and are a centerpiece during festive gatherings.
What occasions or celebrations are Lebanese Maamoul traditionally associated with in Lebanese culture?
Maamoul are a staple for Easter, Ramadan Iftar, Eid al‑Fitr, and Christmas. They are also prepared for weddings and family celebrations as a symbol of sweetness and good wishes.
What makes Lebanese Maamoul special or unique in Middle Eastern cuisine?
The combination of fine semolina dough, fragrant rose or orange blossom water, and a sweet date filling gives maamoul a delicate crumbly texture that is both soft and slightly crumbly, setting it apart from other Middle Eastern pastries.
What are the most common mistakes to avoid when making Lebanese Maamoul Cookies at home?
Common mistakes include over‑mixing the dough, which makes it tough, using too much liquid which creates a sticky dough, and not sealing the filling properly, causing leaks during baking. Chilling the dough before molding also prevents spreading.
Why does this Lebanese Maamoul recipe use both rose water and orange blossom water instead of just one flavoring?
Using both rose and orange blossom water balances floral notes; rose provides a sweet, perfumed aroma while orange blossom adds a fresh citrus‑floral lift, creating the classic layered fragrance of traditional maamoul.
Can I make Lebanese Maamoul ahead of time and how should I store them?
Yes, maamoul can be baked a day ahead. Store them in an airtight container at room temperature for up to five days, or refrigerate for a week. They also freeze well for up to two months; simply thaw at room temperature before serving.
What texture and appearance should I look for when making Lebanese Maamoul Cookies?
The cookies should have a smooth, lightly golden top, a crisp edge, and a soft, crumbly interior. The glaze should be glossy but thin, and the powdered‑sugar dusting should be even.
How do I know when Lebanese Maamoul Cookies are done cooking?
They are done when the tops turn a pale golden color and the edges are set. The cookies will still be soft inside; over‑baking makes them dry.
What does the YouTube channel Faye's Food specialize in?
The YouTube channel Faye's Food specializes in Middle Eastern home cooking, focusing on authentic Lebanese recipes, festive treats, and easy‑to‑follow tutorials for everyday cooks.
How does the YouTube channel Faye's Food's approach to Lebanese cooking differ from other Middle Eastern cooking channels?
Faye's Food emphasizes simple ingredient lists, hands‑on technique demonstrations, and cultural storytelling, whereas many other channels focus on high‑tech production or fusion twists. Faye keeps the recipes true to tradition while making them accessible.
Last updated: August 20, 2026
