I love maamoul in all its variations. With dates, walnuts or pistachio. I even like the cheap stuff you can get at the baqala! But of course, nothing beats making maamoul fresh at home, and even better when it’s wholesome as then there’s no excuse not to have it for breakfast.
As I test out this recipe it’s Ramadan, and I’m literally having it with my coffee when I break-my-fast for Iftar.
If you want a more simple recipe, then check out this mamoul recipe that is also dairy-free and gluten-free. This recipe is a bit ‘fiddly’ as you are dealing with pastry dough. With butter and regular wheat flour, it can be a bit tricky if you’re a beginner, so with coconut oil and gluten-free flours, it needs a bit more TLC. But all that love you put into it will reward you with delicious guilt-free maamoul YUM!
A few important points about the recipe and ingredients:
If your priority is for the recipe to be gluten-free, then go ahead and replace the coconut oil with the same amount of butter, especially if you are unable to get hold of coconut oil. Just make sure it’s cold and cubed before using.
The flours can be adapted to what you have as long as you use a little starch to help lighten it up and make the dough more malleable. I stuck with using mostly oat flour because I know that’s the flour most of you have at home. If you have oats then you can grind them into a powder using a food processor or spice grinder. I’ve tested the recipe with both millet and buckwheat flour with excellent results.
Chia seeds are important to help the dough bind and bend. If you have white seeds it will be better for the final color of the dough but it’s not important. Flax seeds should also work if chia seeds are not available, but I haven’t tested that out (yet!).
If you would like a completely sugar-free recipe, then you can leave out the maple syrup and use a little more water.
When making the recipe using aquafaba I found the dough to have a more flaky texture. However, it’s not important. If you do use it, most likely you won’t need to add any water.
If you consume eggs, then brushing the maamoul with a beaten egg at the end instead of the milk will result in a more golden color.
Okay, let’s make some maamoul! Eid Mubarak by the way…if you make this for Eid please share the recipe with me on IG @ana_arwa11.
1-4 tablespoons ice water (add ice cubes to water then measure out as needed)*
1 teaspoon apple cider vinegar or lemon juice
*amount depends on whether or not the aquafaba is used.
200g pitted dates
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 cup (40g) roasted pine nuts
White sesame seeds
1. Place the oat flour, millet or buckwheat flour, arrowroot, ground chia, and salt in a food processor. Pulse a few times to combine.
2. Chop the coconut oil into chunks if it’s not already chopped, and add it to the processor. Pulse about 10 times until the coconut oil is broken into small pieces no bigger than the size of peas.
3. Now add the maple syrup and aquafaba (or ice water) and pulse just a few times until the mixture comes together (when you pinch it with your hand it will hold it’s shape).
4. Transfer the mixture to a bowl and quickly bring it together and shape into a flat disc. Wrap in plastic wrap and store in the fridge for about 30-40 minutes. If it’s in the fridge for longer you may need to leave it out for 5 minutes before rolling. This dough can be made ahead and kept in the fridge for 3 days before rolling out.
5. While the dough is in the fridge, it’s time to make the date filling. Soak the dates in a little hot water to soften. Then drain and mash the dates by hand or in a food processor for a smoother texture, adding the cinnamon and cardamom. Lastly add the pine nuts and stir to combine.
6. Take the dough out of the fridge and place between two sheets of parchment paper. Roll the dough into a rectangle 25cm x 30cm, and less than 0.5cm thick, trimming the edges if needed. With the longer side facing you, cut the dough into 3 strips measuring 8cm x 30cm. Now divide the date filling into thirds. Shape each third into a long thin strip or log and place each in the middle of one of the pastry rectangles. From the long side facing you, carefully fold the dough over the filling and seal by pressing the dough together. Repeat with the other two. If you find the dough is getting soft place it in the freezer for a few minutes to firm up.
7. At this point you can refrigerate the mamoul logs wrapped in plastic or parchment paper to bake fresh in the next 3 days, or freeze for a month.
8. When you are ready to bake the mamoul, make sure to pre-heat the oven to 350F or 160C. Line a baking sheet with parchment paper.
9. Slice the mamoul logs on the diagonal, about 3cm in size, and place on the baking sheet. Brush the top with milk then sprinkle with the seeds. Bake for about 15 minutes until golden. Let cool on a wire rack. If you eat them too soon they will crumble. As they cool the dough will firm up to a lovely flaky texture.
10. Store in an airtight container for 3 days (see note below).
It’s best to bake the amount you expect to consume that day and keep the rest in the fridge or freezer. The maamoul is more crispy when enjoyed on the same day.