Maamoul: Timeless flavours from ancient Egypt to your table

They are popular throughout the Arab world. Syrians, Jordanians, and Lebanese refer to these cookies as maamoul, Turks call them kombe, and Egyptians know them as kahk. This latter version is considered the prototype of contemporary pastries. In the land of the pharaohs, they were highly popular, as evidenced by preserved artworks from that time.

It’s no accident that maamoul is sometimes shaped like a pyramid, although the form typically reflects the filling. Dome-shaped cookies usually contain nuts, date-filled ones are round, and pistachio versions are elongated. The first type is occasionally dusted with icing sugar, while the others don’t require extra sweetness. The filling is often enhanced with spices; cinnamon pairs with date and pistachio fillings, while clove and cardamom complement nut fillings.

In Arab cultures, maamoul is prepared for various holidays and family celebrations, although in many households, they are also enjoyed daily with tea or coffee.

A traditional wooden mould called a tabbeh is used to shape the cookies; it can be purchased online or in specialised Middle Eastern product stores.

Traditionalists insist that only semolina, a flour made from ground durum wheat grains, should be used to make maamoul. However, today, it’s common to add regular wheat flour to improve the pastry's texture.

Semolina offers a significant amount of valuable micronutrients, particularly potassium (vital for maintaining healthy blood pressure and regulating the body's water balance as an electrolyte), phosphorus (important for strong bones and teeth and proper nervous system function), magnesium (beneficial for muscle strength and well-being), and calcium, which is crucial not only for bones, teeth, and muscles but also for proper blood clotting, healthy sleep, and a good mood.

Durum wheat flour is also rich in B vitamins and folic acid, which are essential for pregnant women as they help prevent fetal developmental issues. The flour contains a considerable amount of lutein—a natural plant pigment that protects the eyes from cataracts or macular degeneration, filters harmful "blue light," and can help prevent circulatory diseases and lung cancers.

Sift semolina (475g) and wheat flour (approximately 30g) into a large bowl, add sugar (50g), instant yeast (1 teaspoon), and a pinch of salt. Next, add melted and cooled clarified butter (60ml), rose water, available online (4 teaspoons), and water (60ml). Mix and knead by hand until a smooth mass is obtained. Cover the dough with a cloth and let it rest for three hours.

Then, divide the dough into 24 pieces, each the size of a golf ball. Form them into balls, place them on plastic wrap, and flatten them with a rolling pin to a thickness of about 3mm.

Prepare the fillings: For dates, blend into a paste 280g of dates, 1 tablespoon of rose water, 2 tablespoons of water, and 1/2 teaspoon of ground cinnamon. For nuts, blend 240g of finely chopped walnuts, 50g of sugar, 3 tablespoons of rose water, and a pinch of cardamom.

If forming the cookies by hand, place a tablespoon of the chosen filling in the centre, fold, seal the edges, and gently shape them into a round or elongated form. With a tablet mould, transfer the dough into it, add the filling, cover it with dough, and remove by tapping the mould on the table.

Place the cookies on a baking sheet lined with parchment paper, leaving space between them. Bake at approximately 175°C for about 20 minutes until the bottoms become golden (the tops should remain pale).