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Jewish people also enjoy maamoul during their holiday Purim. Maamoul is often made around Easter as a treat to end Lent, and, for Muslims, they are made a few days before Eid, the celebration that ends the fasting month of Ramadan. Traditionally, maamoul is made with special molds that are carved into wood, but for my maamoul, I simply a fork or a toothpick to make a decorative pattern. These delicious cookies can be found around the world but are particularly popular in the Arabian peninsula. Maamoul is a butter cookie traditionally filled with dates, although other fillings, like pistachios or walnuts, are also popular. If you like this recipe, it’s a part of my Bold Baking Worldwide campaign, where I’m bringing you recipes from around the globe on Mondays! Catch up with these recent recipes, too: Bananas Foster, Irish Apple Amber, Sourdough English Muffins.
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These Middle Eastern cookies also have a rich history (you can see depictions of them in Egyptian temples!) and are a part of many Muslim and Christian holidays! Plus, who doesn’t love to bake with dates? They’re so flavorful, almost vanilla-like, and naturally sweet, so this recipe doesn’t call for much sugar. It is rich, satisfying, and so comforting. Traditional maamoul is made with yeasted semolina flour, but my homemade maamoul recipe calls for all-purpose flour, making this a quicker (but still absolutely incredible) version! The rosewater-scented shortbread-like pastry surrounds a simple but luscious date filling. Maamoul cookies, also called Ma’amoul cookies, are a traditional Arabic dessert that is so delicate it melts in your mouth and is packed with delicious, sweet flavor! Please see my full disclosure for details.
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