Maamoul Cookies with Date Filling from Bahrain

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Maamoul Cookies are semolina flour cookies filled with date paste. The cookies are formed by placing the dough in a specific Maamoul Cookie mold.

The Beauty of Dates

I discovered the beauty of the date a few months back while in the midst of training for my half marathon. I had started following a few healthy eating/running accounts on instagram (@paleorunningmama amongst one of my favorites) and started noticing that a lot of runners would eat dates with peanut butter as a pre-run (or mid-run depending on the mileage) snack. Eventually, I saw one too many photos of a wrinkly date dripping in ooey, gooey peanut butter, and I cracked.

dates with white background
dates in stacks

The next time I was at the grocery store, I picked up a few dates. The minute I arrived home, I removed the pits from the dates, popped open my favorite jar of peanut butter (Smuckers All Natural Creamy), and dipped the date inside.

The clouds parted. The sun shone down. I even heard some angels singing in the distance.

Ya’ll, that combination is nothing short of positively magical. Healthy, energy-boosting, full of fiber…. Dates (especially mixed with peanut butter) are amazing. I’m a big fan.

Maamoul Cookies

So, now, the time has come to finish up our trip to Bahrain. And what better way to do so than with a little somethin’ sweet?

Maamoul Cookies are made with a combination of semolina and all purpose flour. The filling is a date puree with cinnamon and orange extract. The cookies are a little tough, but the taste is definitely delicious, especially if you love dates as much as I do.

Maamoul cookies on bamboo placemat

Maamoul Cookie Mold

In order to get the beautiful design on these cookies, I ordered a Maamoul Cookie mold. This tool took some practice, but ultimately, it came in handy. To use the mold, wrap a small ball of the date filling with a larger piece of cookie dough. Press the cookie into the mold. Then shake the cookie out to maintain the beautiful design that the mold provides. Make sure to flour the mold between every cookie. If not, the dough will begin to stick to the mold, tearing your cookie apart.

Let me know how it goes! I always love to hear about your adventures cooking my recipes. If you love this Maamoul Cookie recipe, try making my Alfajores recipe from Argentina, my Sheqerpare recipe from Albania, or my Tahini Cookie recipe from Armenia. If you make these Maamoul Cookies (or any of my other cookie recipes), make sure to post a photo on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork!

Maamoul Date Cookies

Maamoul Cookies are semolina flour cookies filled with date paste. The cookies are formed by placing the dough in a specific Maamoul Cookie mold. 

Course Dessert
Cuisine Bahrain
Keyword cookies
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 24 cookies


Cookie Dough

  • 3 cups farina flour
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 3/4 cup ghee melted
  • 1/4 cup butter melted
  • 1/2 tsp active, dry yeast
  • 1/2 cup lukewarm water
  • 1/2 cup whole milk

Cookie Filling

  • 3 cups dates pitted
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp orange extract
  • 1-2 tbsp vegetable oil
  • 1/4 tsp almond extract


Make the Filling

  1. Cut the pits out of the dates and blend together in a food processor. 

  2. Add orange extract, almond extract, spices, and one tbsp of oil until smooth and blend again. 

  3. Roll into about 24 small balls. 

Make the Cookie Dough

  1. Mix yeast with water and allow to stand for about 3 minutes. 

  2. Mix together farina, all-purpose flour, sugar, salt, ghee, and butter. Use a stand mixer with a paddle attachment or an electric mixer. 

  3. Add the yeast and water and milk and continue to mix. 

  4. Allow the dough to rest for 30 minutes. 

Assembling the Cookies

  1. Preheat the oven to 400 degrees. 

  2. Flour the mold. take a piece of dough and flatten it into a pancake. Form the dough around the date ball and press into the floured mold. Then lightly shake the cookie from the mold.

  3. Place on a parchment lined baking sheet and bake for 15 minutes. Enjoy! 

Recipe Notes

Recipe copyright The Foreign Fork. For personal or educational use only. 

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