Flour Maamoul with Walnut & Date Fillings
No semolina, no waiting: Chef Noor's flour-based maamoul comes together with ghee, water and a little sugar, wraps around walnut or date fillings, and bakes in a blazing-hot oven for just six to eight minutes.
How to Prepare
Rub the ghee into the flour until sandy, then add the sugar and water and bring together into a soft dough; rest it briefly.
For the walnut filling: chop the walnuts and mix with the sugar syrup and a splash of orange blossom water.
For the date filling: knead the date paste with the ghee and cinnamon until pliable.
Take walnut-sized pieces of dough, fill with either filling and seal well.
Press each piece into a maamoul mould and tap out onto the tray.
Bake in an oven preheated to its highest setting, top and bottom heat, for 6–8 minutes until barely golden — cool completely before serving (and dust the walnut ones with icing sugar if you like).
Maamoul firms up as it cools — take it out while still pale and soft; an extra minute in the oven means a dry cookie tomorrow.