Recipe by Clara Fatal


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Parve Parve
Medium Medium
32 Servings
40 Minutes

These traditional cookies originated in Aleppo, Syria. The unique appearance is achieved by rolling the dough into a ball, making a depression, filling, closing, and pinching with special tweezers.



  • 4 cups flour

  • 1 cup semolina

  • 1 tablespoon Haddar Baking Powder

  • 3/4 cup + 2 and 1/2 tablespoons margarine (7 ounces / 200 grams) (use soy-free, if needed)


  • 2 tablespoons oil

Baking Tools

  • silicon baking mat (silpat)

  • powdered sugar dispenser

  • baking tongs/tweezers (also used for fondant)


Make the Mamoul


Place all dough ingredients in the mixer bowl. On low speed and with the dough hook, combine everything into a soft, workable dough. Combine all the filling ingredients in a separate bowl.


To assemble the cookies, pull off balls of dough and roll into rounds a bit less than an inch (4-cm) in diameter. Working with one at a time, place a round of dough in your palm, and use the other hand to make a depression in the dough. Gently widen the depression to form a well; it should look something like a flat piece of dough surrounded by “walls.”


Fill this depression with chopped nuts and pinch the edges closed.


Transfer the finished cookies to a baking tray lined with Gefen Parchment Paper and bake at a bit less than 325 degrees Farenheit (160 degrees Celsius) for twenty minutes.


Don’t wait for the cookies to turn brown; they are ready even though they remain light-colored (the bottoms will brown slightly). Avoid over-baking the cookie because the filling will harden too much. Remove the tray from the oven and cool. Sprinkle with confectioners’ sugar.


Rotate the cookie until it is seam-side down, and pinch the top and sides of the cookie with special baking tweezers. (The tweezers are also used for fondant; you can buy them at baking supply stores.) Continue with the rest of the dough and filling. 


To prevent the confectioners’ sugar from being absorbed into the cookie, add a bit of potato starch at a ratio of one flat tablespoon of potato starch for every cup of confectioners’ sugar. Commercially sold confectioners’ sugar already contains a bit of potato starch or other starch to prevent absorption.


The mamoul stays fresh for two weeks if kept in a sealed container, and much longer if frozen. (Freeze without the powdered sugar; sprinkle it on after defrosting somewhat and just before serving.)

Make the Mamoul

Yield: 65 cookies.


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