Ingredients for Lebanon Travelers Date Cookies Mamoul
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 3 tablespoons orange blossom water
- 1 large egg
- 1/2 cup melted unsalted butter
- 1 1/2 cups semolina flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour
- a little milk
- 1 cup pitted dates
- 1 tablespoon rose water
- 1/4 cup chopped walnuts
- pinch ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lebanon Travelers Date Cookies Mamoul? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lebanon Travelers Date Cookies Mamoul
- In a large bowl, dissolve 1 teaspoon of active dry yeast in 1/2 cup of warm water.
- Stir in 2 tablespoons of orange blossom water, 1 large egg, and 1/2 cup of melted unsalted butter.
- Add 1 1/2 cups of semolina flour and stir well. Sprinkle in 1/2 cup granulated sugar and 1/4 teaspoon salt; stir to combine.
- Gradually add 2 1/2 to 3 cups all-purpose flour, stirring and mixing until the dough is crumbly but holds together when squeezed.
- Cover the bowl with plastic wrap and let the dough rest for 1 hour.
- Meanwhile, prepare the date filling: In a food processor, combine 1 cup pitted dates, 1/4 cup chopped walnuts, 1 tablespoon orange blossom water, 1 tablespoon rose water, and a pinch of ground cinnamon. Process until a smooth paste forms.
- Transfer the date paste to a bowl and set aside, covered.
- Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Lightly grease an 18x12 inch baking sheet.
- To shape the Mamoul, use a tablespoon to scoop up a level tablespoon of dough.
- Place the dough in the palm of one hand and flatten it into a roughly 3-inch diameter circle using your fingers.
- Add 1 1/2 teaspoons of date filling to the center of the circle.
- Gently pull the edges of the dough up and over the filling, then roll the cookie between your palms to form a ball. Seal the edges well.
- Place the cookie seam-side down on the prepared baking sheet, leaving about 1/2 inch between each cookie.
- Repeat steps 9-13 with the remaining dough and filling.
- Prick each cookie decoratively with a fork.
- Brush the tops of the cookies with a little milk.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Immediately transfer the cookies to a wire rack to cool completely.
- Makes approximately 2 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
296g
Fat
151g
Carbs
73g
