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Walnut Stuffed Mamoul

Walnut stuffed mamoul are buttery cookies that will melt in your mouth. These are the perfect reward after the month of Ramadan.
PREP TIME
45 minutes
COOK TIME
10 minutes
Rest
30 minutes
SERVES
Approximately 50

About this recipe

Walnut stuffed mamoul are buttery cookies that will melt in your mouth. They are a famous Middle Eastern shortbread popular at Eid, Christmas, and other holidays. Eid for me is incomplete without mamoul, stuffed with walnuts, dates, or pistachio. It’s the perfect reward after the month of Ramadan but if you have been overwhelmed by so much food and are keen to get back into your food routine, you can still enjoy mamoul flavour but a much healthier option with my  Mamoul Walnut Energy bites recipe. 

I have fond memories of baking these with my mum and sisters towards the end of Ramadan leading up to Eid.  We often stayed up until the early hours of the morning, baking and complaining to my mum about the excessive amounts of mamoul we were making (sometimes over 5kgs). She would always reply by counting the 9 members of our family.

Mamoul fillings can include walnuts, dates, pistachio, or a combination of both or other nuts. Traditionally, only nut-filled mamoul gets sprinkled with icing sugar. This recipe I’m sharing with you is my mum’s recipe, my childhood memory of our Eid Celebration.

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Ingredients

Main Ingredients

  • 1 teaspoon dry yeast + 1 teaspoon sugar combined
  • 2 tablespoons warm water
  • 2 cups semolina (coarse)
  • 1 cup semolina (fine)
  • 150-grams pure ghee melted
  • 50-gram butter (unsalted) melted
  • ⅓ cup of sugar
  • pinch of salt
  • ¼ teaspoon nutmeg ground
  • ¼ cup orange blossom water
  • 1 tablespoon rosewater
  • ¼ cup of milk (+1-2 tablespoons extra if required)

Walnut Filling

  • 3 cups walnuts (coarsely ground)
  • ¼ cup sugar
  • 1 teaspoon of cinnamon
  • 2 tablespoons orange blossom
  • 1 tablespoon rosewater

Notes from Rouba

  • Grind the walnuts medium to small. You can do this in a food processor. Be careful not to grind them too much as you want the filling to still have chunks of nuts and not turn into a paste.
  • Mamoul cookies should come out of the mould easily as they’re rich in butter. However, if you’re having difficulties, line the mould with a bit of plastic wrap, press the filled dough into it.  Use the plastic wrap to take the dough out of the mould.
  • Mamoul cookies will last up to 3-4 weeks if kept in an airtight container.
  • It’s important that the butter and ghee are not hot when poured over the semolina.
  • The oven must be preheated; otherwise, the cookies will crumble.
  • Encouraging gluten to form is the last thing you want when making mamoul cookies. The dough is not meant to be strong, sticky, and stretchy. Overmixing also encourages gluten; therefore, in step 2, I highly encourage you to knead gently by the hand and not use the food processor.
  • If you don’t have a traditional wooden mould, you can bake mamoul using any mould you have on hand. Or get one here.

Method

Step 1.

Preheat the oven to 190° degrees.

Dilute the combined yeast and sugar with 2 tablespoons of warm water and set aside for 10 minutes until it bubbles.

Step 2.

Place the semolina and sugar in a bowl along with melted ghee and butter. Rub together until the butter and ghee are absorbed well by the semolina and you get the wet sand-like texture.

Add the yeast mixture and the rest of the ingredients and gently work the dough with your hands for approximately 10 minutes until it comes together and is less sticky. Don’t overwork the dough. If your mamoul dough is crumbly add a little dash of warm milk 1 tablespoon at a time. Rest for 20-30 minutes. The longer its rests, the more the semolina granules will swell and soften.

Step 3.

Whilst the dough is resting, prepare the mamoul filling by combining all ingredients and mixing well.

Scoop a walnut-size dough and roll it into a ball. The size of your scoop will very much depend on the size of your mould. Place it in the palm of your hand and flatten it (the size of the mamoul shown below is a walnut-size ball of 20 grams).

Step 4.

Form a small cup using your thumb. Stuff with desired nut filling, approximately ¾ filled and close gently by binding the edges together (see photo below). Roll into a smooth ball.

Step 5.

Place the dough in the wooden mamoul mould. Press it gently with your fingers until it becomes even with the mould surface. Tip the mould upside down and gently slam the wooden mould’s edge on a chopping board until the mamoul drops out of it (remember you can use any mould).

Step 6.

Bake the mamoul in the preheated oven until the edges are golden brown (8-10 minutes) and the mamoul begins to turn slightly pinkish.

Remove from the oven and allow to cool for 10- 15 minutes. Dust with icing sugar. Once completely cooled, store in an airtight container.

Other Filling Options

Pistachio Filling

  • 3 cups pistachio (coarsely ground)
  • ¼ cup sugar
  • 2 tablespoons orange blossom
  • 1 tablespoon rose

 

Date Filling

  • 500 grams of dates pitted and roughly cut and washed
  • 1 tablespoon butter (unsalted)
  • 1 tablespoon walnuts finely ground
  • 1 tablespoon desiccated coconut

Sahtan - Enjoy in Good Health

What do you think?

5/5 (1 Review)

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6 Responses

  1. Hi Rouba,
    Thank you so much for this recipe. I am from India and love Middle Eastern food. I tried making these Mamoul cookies for the very first time based on your recipe and they came out yum!!

    I had tasted them for the first time on my recent holiday to Egypt and have been wanting to recreate them at home ever since. Thank you so much for the recipe!!

    Ramadan Kareem to you and your family ❤️

    Priya
    P.S. the tips were super useful!! ☺️

  2. This recipe couldn’t have come at a more appropriate time. I recently purchased a mamoul mould .
    Cant wait to try this recipe .

  3. This recipe couldn’t have come at a more appropriate time. I recently purchased a mamoul mould .
    Cant wait to try this recipe.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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