
Time
50 minutes
Servings
24
Calories
175
Delicate semolina cookies, often made for Eid, filled with a rich, spiced date paste. These crumbly, buttery treats are a delightful taste of Middle Eastern hospitality.
175
cal
3g
protein
22.2g
carbs
8.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Fine semolina | 2 cups | 50 | 2g | 10g | 0g | |||
| Coarse semolina | 1 cup | 25 | 1g | 5g | 0g | |||
| Unsalted butter, melted and cooled | 1 cup | 68 | 0g | 0g | 8g | |||
| Orange blossom water | 2 tbsp | 0 | 0g | 0g | 0g | |||
| Rose water | 1 tbsp | 0 | 0g | 0g | 0g | |||
| Milk or water | 0.25 cups | 0 | 0g | 0g | 0g | |||
| Date paste | 1.5 cups | 26 | 0g | 7g | 0g | |||
| Cinnamon | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| Nutmeg | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| Clarified butter or oil | 1 tbsp | 5 | 0g | 0g | 1g | |||
| Powdered sugar | 0 for dusting | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Fine semolina | 2 cups | 50 | 2g | 10g | 0g | |||
| Coarse semolina | 1 cup | 25 | 1g | 5g | 0g | |||
| Unsalted butter, melted and cooled | 1 cup | 68 | 0g | 0g | 8g | |||
| Orange blossom water | 2 tbsp | 0 | 0g | 0g | 0g | |||
| Rose water | 1 tbsp | 0 | 0g | 0g | 0g | |||
| Milk or water | 0.25 cups | 0 | 0g | 0g | 0g | |||
| Date paste | 1.5 cups | 26 | 0g | 7g | 0g | |||
| Cinnamon | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| Nutmeg | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| Clarified butter or oil | 1 tbsp | 5 | 0g | 0g | 1g | |||
| Powdered sugar | 0 for dusting | 0 | 0g | 0g | 0g |
Step 1
In a large bowl, combine fine and coarse semolina. Pour in the melted butter and rub with your fingertips until all semolina is coated. This is called 'bussing'. Cover and let rest for at least 6 hours, or preferably overnight, at room temperature.
Step 2
After resting, add orange blossom water and rose water to the semolina mixture. Gradually add milk or water, kneading gently until a soft, pliable dough forms. Do not overknead.
Step 3
Prepare the date filling: In a bowl, combine date paste, cinnamon, nutmeg, and clarified butter/oil. Mix well and roll into small balls (about 1 teaspoon each).
Step 4
Take a small piece of dough, flatten it in your palm, place a date ball in the center, and carefully close the dough around the filling, shaping it into a smooth ball or oval.
Step 5
Press the filled dough into a ma'amoul mold to create a decorative pattern, or simply press with a fork. Place on a baking sheet lined with parchment paper.
Step 6
Preheat oven to 350°F (175°C). Bake cookies for 15-20 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Step 7
Remove from oven and let cool completely on a wire rack. Dust with powdered sugar just before serving.
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