Semolina and Date Ma’amoul Cookies with Cardamom

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Iraqi ma’amoul cookies made with fragrant cardamom-infused semolina dough and a sweet, spiced date filling. This Middle Eastern-inspired recipe, ready in about 62 minutes, layers fine semolina, all-purpose flour, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 22 min Serves 8 Middle Eastern cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups fine semolina, 1/2 cup all-purpose flour, 1 tsp ground cardamom, 1/4 tsp salt, and 1/4 cup granulated sugar. Stir to mix well.
  2. Step 2: Add 3/4 cup melted unsalted butter and 1/2 cup warm milk to the dry ingredients. Mix with your hands until a soft dough forms. Cover and let rest for 30 minutes.
  3. Step 3: Meanwhile, prepare the filling: pulse 1 cup pitted dates in a food processor with 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp orange blossom water until smooth and sticky.
  4. Step 4: Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
  5. Step 5: Divide the dough into 16 equal pieces. Flatten each piece into a disk about 2.5 inches in diameter. Place 1 tbsp of date filling in the center, then fold dough around filling and shape into a ball.
  6. Step 6: Place filled dough balls on the baking sheet, pressing lightly to flatten. Bake for 20-22 minutes until edges turn golden but centers remain pale.
  7. Step 7: Let cool completely before serving. Store in an airtight container.

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