Comments on: Ma’amoul (Dates & Pistachios Filled Cookies)

by: Mama's Lebanese Kitchen

Mon, 17 Oct 2011 14:41:35 +0000

Lovely recipe.. I never tried maamoul with dates+pistachio as a filling, gotta try it one day it looks pretty good

by: Natasha A

Sun, 26 Jun 2011 03:05:08 +0000

I made mamoul today with my Meccan friend. Used a different recipe just to let you know about some variations on flavoring. My friend uses olive oil rather than butter and adds black seed and whole anise seed to the dough and filling as well as mahleb. The seeds are very tasty. She adds no sugar to the dough or filling since the dates are sugary.

by: Tamanna

Sat, 02 Oct 2010 03:11:58 +0000

i have loong been searching for a mammoul recipe! thanks yours look and sound perfect. will definitely use this recipe when i want to make this delicious cookie!

by: Madhu

Mon, 31 Aug 2009 20:05:23 +0000

Hi Indiara,
Where can I find that mold.I want to buy the mold and try this.

Thanks

by: anwaar

Sat, 04 Oct 2008 01:15:08 +0000

thanku so much for your recipe, If not for your recipe, I couldn’t have made the perfect ma3moul for Eid…everyone was complimenting me and saying that i perfected it this time my secret was your recipe, now I will make them every Eid inshallah…and everyone will get to eat the nice ma3moul that come out nice and soft. !! thankyou!!!!!!!

by: Farah

Wed, 17 Sep 2008 16:10:29 +0000

Beautiful Maamouls! I purchased the ingredients & molds. Can you please explain - step by step -how to use the mold? I’m not sure how to close the “bottom” of the cookie once the dough is in the mold, and filled.

How then do you cover the bottom of the cookie without creating two layers, or a seam? Please advise.

by: kathy

Mon, 10 Dec 2007 04:40:08 +0000

Is the amount of butter/ghee correct? The dough was oily and the cookies spread out in the oven. The flavor was good but I think the the amount of butter needs to be reduced.

Hi Kathy, sorry about the amount. It should be about half cup and I have corrected the recipe.
Again sorry.
- Indira

by: Kumudha

Sat, 01 Dec 2007 20:55:47 +0000

Indira,

Thanks for the wonderful recipe. I made them yesterday.
http://vegan-fare.blogspot.com/2007/12/vegan-maamoul.html

by: Irina

Mon, 19 Nov 2007 21:21:57 +0000

Hi Indira,

Recipe looked so great that I tried it for my cooking class. HOwever, 3 cups of melted ghee (I had to do twice the amount) where way too much. The dough was liquid, and I had to add more flour. As the result, the dough tastes awesome, but almost impossible to deal with. Is this really the amount of oil needed???

Thanks,
Irina

by: cyndi golez

Thu, 18 Oct 2007 15:46:47 +0000

could you pls. tell me where to get buy the mold for ma’moul? is it possible to replace semolina flour by all-purpose flour?

thanks,
cyndi

Hi Cyndi, usually mamould molds are sold in middle-eastern shops.
I have used fine semolina in my recipe ( available at Indian grocery shops). Semolina is different from semilina flour.
You sure can make the mamouls with all-purpose flour.
Hope this helps.
- Indira