Lebanese · Dessert
Walnut Filled Semolina Cookies
Maamoul bi Joz
Middle Eastern delicacy, delicate semolina shortbread cookies moulded into intricate domes and filled with cinnamon-scented walnuts and orange blossom.
$
30 minsPrep
20 minsCook
2 hrs 20 minsTotal
MediumLevel
Nutrition per serving
285Calories
6gProtein
18gFat
28gCarbs
8gSugar
1gFiber
95mgSodium
23mgChol
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Instructions
1
Prep
Combine fine semolina, coarse semolina, flour, melted butter, 1 tsp caster sugar, and mahleb in a bowl. Rub with fingertips 2 minutes until crumbly. Cover and rest 1 hour at room temperature. Combine warm milk, 0.5 tsp orange blossom water, and 0.25 tsp rose water. Drizzle over rested semolina, mix gently with fingertips until soft dough forms. Rest 15 minutes. Mix walnut filling: combine chopped walnuts, 15g caster sugar, cinnamon, and 0.25 tsp orange blossom water until evenly coated.
2
Stuff
Preheat oven to 170°C. Divide dough into 6 equal balls. Press thumb into centre of each ball, rotating to form thin walls. Spoon 1 tsp filling into well, pinch dough closed, roll gently to reseal into smooth ball. Press firmly into maamoul mould or pattern with fork tines. Tap mould sharply to release onto parchment-lined tray.
3
Bake
Bake at 170°C for 15 to 20 minutes until bases are pale golden and tops remain nearly white—maamoul should not brown. Remove from oven and cool completely on tray, about 30 minutes.
4
Plate
Dust generously with icing sugar and serve, 3 cookies per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g (2.1 oz) fine semolina
- 30g (1.1 oz) coarse semolina
- 20g (0.7 oz) plain flour
- 50g (1.8 oz) unsalted butter
- 1 tsp caster sugar
- 0.25 tsp mahleb
- 2 tbsp whole milk
- 0.5 tsp orange blossom water
- 0.25 tsp rose water
- 50g (1.8 oz) walnuts
- 15g (0.5 oz) caster sugar
- 0.25 tsp ground cinnamon
- 1 tsp icing sugar