Maamoul is a filled butter cookie made with semolina flour. The filling is traditionally made with dates, but some people also make it with nuts such as pistachios or walnuts and occasionally almonds. In the Arab world, Maamoul is usually made for special occasions such as Eid and Easter.
The video is long but I advise you to watch it. I filmed my mom making it and she shows a lot of great technique that can help you understand how it’s made even if you don’t speak Arabic.
A few tips:
Do not add hot melted butter, allow to cool down before mixing in with the semolina.
Once you mix it into a crumbly sand like texture, cover and do not touch for 48 hours.
If you are doubling the recipe add the yeast in batches.
The cookie should sit uncovered for one hour in the summer and two hours in the winter to proof.
Make sure to preheat the oven for at least 20 minutes before baking.
After baking do not remove the kaak from the baking tray until it cools down so they don’t break.
This recipe has been taught to me by my mother. Many families make it with Ghee, but my family has always made it with butter.