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.
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.
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.
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).
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.
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).
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