These semolina date rolls, often known as Maamoul or Makrout depending on where you are in the Middle East, are a labor of love. Unlike a standard flour cookie that you can whip up in an hour, these require patience. The texture relies entirely on coarse semolina, which is hard and gritty until it has been soaked in butter overnight.
I’ve tried rushing the process by letting it sit for just an hour, and I regretted it—the result was crunchy in a bad way, like eating sand. When you give it that full overnight rest, the semolina swells and softens, creating a crumbly, melt-in-your-mouth exterior that pairs perfectly with the sticky, sweet date filling. It’s a distinct texture that is very different from Western pastries, heavily scented with rose and orange blossom.
Ingredients
The Dough
- 2 cups coarse semolina (look for “Farina” or “Semolina #2”)
- 1 cup fine semolina (semolina flour)
- 2 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 tsp instant dry yeast
- 2 tbsp dried milk powder
- 2 tbsp warm water (approx. 105°F)
- 1 tbsp rose water
- 1 tbsp orange blossom water
The Filling
- 1.5 lbs soft dates (I prefer Medjool, but any soft baking dates work)
- 1 tsp ground cinnamon
- 1 tsp ground anise (optional, but traditional)
Instructions
- The “Sand” Phase: In a large bowl, mix the coarse and fine semolinas with the sugar. Pour in the melted butter. Use your hands to rub the butter into the grains. Do not rush this; you want every single grain coated. It should look like wet beach sand.
- The Long Rest: Cover the bowl and leave it on the counter overnight. Do not refrigerate. This is when the magic happens—the semolina drinks up the butter.
- The Next Morning: Dissolve the yeast in the warm water. Add the milk powder to your dough, then pour in the yeast water, rose water, and orange blossom water.
- Knead: Work the dough with your hands. It will feel stiff at first. Knead until it becomes a cohesive ball that doesn’t crack immediately when pressed. If it’s bone dry, add a teaspoon of water at a time. Let it rest for 20 minutes.
- Prep the Dates: While the dough rests, pit your dates. Mash them with the cinnamon and anise. If the dates are dry, microwave them for 20 seconds to soften. Roll the date paste into small balls roughly the size of a marble. Pro tip: Rub a little vegetable oil on your palms to stop the dates from sticking to your skin.
- Shape: Preheat oven to 350°F (180°C). Take a piece of dough slightly larger than your date ball. Flatten it in your palm, place the date ball in the center, and close the dough around it. Roll it between your palms to smooth the seams.
- Bake: Arrange on a lined baking sheet. Bake for 18–22 minutes. You are looking for a pale cookie; they should not turn brown on top, only slightly golden on the bottom.
- Cool: Let them cool completely on the pan. They crumble easily when hot. Once cool, dust heavily with powdered sugar.
Why You’ll Love This Recipe
- Texture: The combination of the sandy, buttery shell and the chewy date center is incredibly satisfying.
- Aromatic: The kitchen smells amazing while these bake—a mix of toasted butter, cinnamon, and floral waters.
- Not Too Sweet: The dough has very little sugar; almost all the sweetness comes naturally from the fruit.
Chef’s Tips for Perfection
- Semolina Types: Don’t use only fine semolina (pasta flour). The coarse semolina is what gives this dish its structural integrity and signature crunch.
- Troubleshooting Dry Dough: Depending on the humidity and your specific brand of semolina, you might need more water. If the dough cracks badly when you try to shape a ball, wet your hands and knead it again.
- Date Paste: If you buy pre-made date paste, check the label. Some are very stiff and need to be worked with a little butter or oil to become pliable enough for filling.
Storage and Reheating
These cookies store beautifully. Keep them in an airtight container at room temperature for up to a week. The flavor actually improves after a day as the date moisture migrates into the crust.
Nutritional Notes
These are calorie-dense due to the dates and butter. However, dates provide fiber and potassium, making this a slightly more functional treat than a standard sugar cookie.
(Ultimate Soft Date Semolina Rolls: Melt‑in‑the‑Mouth Middle Eastern Treat Ready in 45 Minutes)
