Mamul is a baking masterpiece offered by my dear friend Lynn of LynzRealCooking. She’s a strong, amazing women with an incredible sense of family and extreme, diverse, culinary talents whom I hold in high regard and close to my heart. Please check out her blog–it’s nothing short of incredible!
Lynn says, “Mamul is a traditional Middle Eastern cookie that is made for the Eid holidays twice a year. It has a lovely flour and semolina base and can be filled with spiced nuts or dates. There is a special wooden mold for making these cookies which can be found at Middle Eastern food stores. You can make them without the mold but must be creative. Traditionally rose water or orange blossom water is used in these cookies but the kids do not care for this so I have omitted it.”
Here is my attempt at Lynn’s incredible recipe. These buttery, nutty, confectionery masterpieces melt in your mouth and sing songs of love in all of their light, buttery, spice-filled glory.
My family quickly became fans—the unending Mmmm’s are still ringing within the walls of my kitchen Mamul are a perfect addition to holiday and everyday baking. Truly and utterly Amazing! Thanks, Lynn! Love ya!
Mamul (aka mammul, mamuul)
- 3 cups flour
- 1 cup semolina
- 1 cup sugar
- 1 1/2 cups butter softened
- ¼ cup heavy cream
2 cups chopped walnuts or pecans, mixed with 1/4 cup sugar, 1 tsp. ground cinnamon, 1 Tbs. water or vanilla. I also used fig jam and apricot preserves…sky’s the limit!
Preheat oven to 350 degrees.
Mix flour, semolina, sugar and butter in a mixer until well combined.
Knead for 2-5 minutes. Add cream in dryer climates or when in higher altitudes. I live at 4500 feet in elevation and used all the cream. Baking is much different here than in normal elevations. At times it is my best friend, others my worst enemy.
Red hands, warm heart? I believe it was poor lighting
Roll some dough into a ball and flatten it out in your hand.
This ball is the size of an average ball of cookie dough. I simply used a small cookie scoop for a consistent shape. This will also depend on the size of the mold.
NOTE: These cookies do not spread out during baking.
Put a large spoon of nuts in the middle of the flattened dough and wrap edges around it, press together into a ball form.
Sprinkle a little powdered sugar on mold to prevent sticking. Foof (One of Lynn’s lovely daughters) and the girls made these cookies and they said they used a little powdered sugar after doing a few cookies or if they saw them stick to the mold.
Place in the mold and lightly press down. We want to get the imprint of the mold but do not want the cookie to stick in the mold.
Turn mold over and tap until cookie comes out.
Place in oven until light brown approximately 20 minutes.
Let cookies cool and sprinkle with powdered or course ground sugar.
5 Comments Add yours
I love Lynn’s recipes 😋
Looks interesting and worth trying.
Isn’t Lynn the most awesome woman??? It looks like you’ve done a great job with her recipe, I’m sure they disappeared quickly. 🙂
Sounds delicious Lana! Lynn’s a real sweetheart – and a great cook! 🙂
What a great job you did with replicating the recipe! Looks delicious!