24 Serves
91 Mins
In a large bowl, combine semolina flour, melted butter, and aromatics like mahlab to form a soft dough, then let it rest for at least 30 minutes.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
0 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Prepare the date paste filling by kneading it with a touch of oil or rose water to ensure a smooth consistency.
Take a small portion of dough, flatten it in your palm, place a spoonful of date paste in the center, and seal the edges to form a ball.
Press the filled dough ball into the wooden Maamoul mold to imprint the design, then gently tap it out onto a baking sheet.
Bake the cookies in a preheated oven until they are lightly golden on the bottom.
25
g95
g20
g
Yemeni
