Lebanese Maamoul Cookies


I made these Lebanese maamoul cookies from Julie Taboulie’s recipe.  They are made with a combination of coarse and fine semolina (not semolina flour) and also use clarified butter, or ghee.  I was able to find all the ingredients, including maamoul cookie molds, at a local Middle Eastern market.  I saw the molds online for $8-$24, but at the market, they were only $5.  There are two types of filling for maamoul–date and walnut.  I love the date filling with rose water flavoring.  It is so lovely.  I used half the amount of orange blossom water because I wanted the rose water flavor to be stronger.  I have been dying to use the mahlab spice, so this is my first time baking with it.  (If you haven’t watched Julie Taboulie’s cooking show, it’s on WCNY.  Her food always looks so delicious.)


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