Mamoul (Maamoul)

maamoul with walnut filling

About Mamoul

To make the cookie the mold is floured, then round, filled, balls of dough are packed into the mold. The mold is rapped on the work surface to remove the cookie. Cookies are then baked, cooled and coated in powdered (confectioner's) sugar.

We have not found any historical reference yet but the recipe and the mold are very similar to Chinese moon cakes.

Basic Mamoul Recipe

  • 1/2 cup solid shortening
  • 8 tablespoons or 4 ounces butter
  • 1 cup flour, all purpose
  • 2 cups semolina
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking power
  • 1/4 cup granulated sugar
  • 1 tablespoon rose flower water and
  • 1 tablespoon orange flower water
  • 7 tablespoons water
  • walnut, pistachio or date filling (recipe links this page)
  • confectioners sugar
  1. Do not expect the dough to be cohesive but it will be damp enough to form into balls to pack into the cookie molds. This recipe needs to be started a day ahead.
  2. Melt shortening and butter together or use all butter if you wish a richer cookie. cool slightly. Mix flour, semolina, salt, baking powder and sugar together. Rub melted shortening into dough with fingertips until it is like fine soft meal.
  3. Cover bowl and let it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Toss lightly with a fork to distribute liquid evenly. Mix until just combined, like pie dough. (another person says to knead the dough well).
  4. Dust maamoul molds well with flour. Invert and tap gently to remove excess flour. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Flatten it out slightly and place a good tablespoon of filling in center. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes.
  5. Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake at 300 to 325deg F about 12 minutes, until barely colored.
  6. Cool then sprinkle with confectioners sugar before serving.

The Wooden Molds

Each mold is made of wood and hand-turned on a lathe so they tend to be "crude" and not overly refined.  Each mold has a pattern which corresponds to the type of filling used.

walnut mamoul mold
walnut maamoul mold

date mamoul mold
date maamoul mold

pistachio mamoul mold
pistachio maamoul mold

Where To Buy Mamoul Molds

Most of the molds today come from Syria or Lebanon.  Maamoul molds can be hard to find in the United States.  If you happen to have a Middle Eastern specialty store in your area they may carry them.  Otherwise you can purchase them online a Gourmetsleuth.com

mamoul mold set

More Reading

The New Armenian Kitchen - Highly rated cookbook on Amazon with over 400 recipes including 2 recipes for Mamoul cookies and filling.

armenian cookbook
author

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling.