+

Mahmoul

Ingredients (8)

  • 4 cups fine semolina
  • 1 cup all-purpose flour
  • 1 tablespoon freshly crushed mahlab
  • 1 1/4 cups melted unsalted butter
  • 1/2 cup plus 2 tablespoons water
  • 1 pound walnuts or pistachios
  • 1 1/2 cups granulated sugar
  • 1 teaspoon orange flower water
Try Amazon Fresh
Nutritional Information
  • Calories287
  • Fat14.81g
  • Saturated fat5.74g
  • Trans fat0.31g
  • Carbs33.56g
  • Fiber2.54g
  • Sugar11.16g
  • Protein6.4g
  • Cholesterol20.34mg
  • Sodium1.8mg
  • Nutritional Analysis per serving (30 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mahmoul

These Syrian cookies are filled with an orangy, nutty paste.

What to buy: Look for mahlab in Greek, Turkish, Lebanese, or Arabic markets. Buy whole mahlab kernels and crush them just before using. Although you can buy mahlab already ground, once powdered it goes from creamy white to yellow and rapidly loses its flavor and aroma.

Get The Cookbook

Instructions

  1. 1Combine semolina, flour, mahlab, and melted butter. Let the mixture stand, covered, for 1 hour. Knead in about 1/2 cup water, just enough to make a soft but not sticky dough.
  2. 2Make the filling by processing together walnuts or pistachios, sugar, orange flower water, and about 2 tablespoons water, or enough to make a thick paste.
  3. 3Preheat the oven to 375°F. Roll a walnut-size piece of dough into a ball and, holding it in your cupped palm, make a deep depression in its center with your finger. Press in 1 teaspoon of filling and pinch the edges of the dough firmly together to fully enclose the filling. Continue forming cookies in the same manner, arranging them seam side down and 1 inch apart on 2 greased baking sheets.
  4. 4Bake until pale golden, about 25 minutes. Transfer to racks to cool, then dust with confectioners’ sugar.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...