Different cultures have different rites of passage.
Like getting a driver’s license and graduating high school.
Other rituals are religious, such as Confirmation and Bar or Bat Mitzvah.
Or tribal, like land diving, tooth sharpening, and facial tattooing.
There are also certain coming-of-age traditions that transcend cultural boundaries, like learning how to take care of yourself as an adult (things like cooking and house cleaning!) and learning a useful trade, whether it’s accounting, the practice of medicine, computer technology, or hunting.
When Mike and I first got married and were living in the Middle East, I got to experience firsthand a few of their traditions/cultural norms, one of which is that the vast majority of women are absolutely fantastic cooks.
Along with that, there are certain dishes that every Middle Eastern bride should have in her repertoire, at least in my husband’s family. Dishes like kibbeh (a mixture of meat and bulgur wheat that can be fried, grilled, baked, or eaten raw like tartare), mahashi (all manner of stuffed vegetables), maqluba (upside-down rice casserole), and ma’amoul (filled cookies). These are the things I dove head-first into learning right away so I’d be able to replicate them for my hubby. Watching, learning, and finally making these things for my husband and his family was sort-of like a rite of passage for me. My in-laws were absolutely thrilled that I took so much interest and care in learning their traditions.
Ma’amoul in particular was something I was interested in mastering. The cookies, which can be stuffed with date, walnut, or pistachio filling, are as delicious as they are beautiful. They’re served as part of celebrations for Eid al Fitr (the Festival of Fast-Breaking at the end of Ramadan) and Eid al Adha (the Festival of Sacrifice), but Mike loves them so much I knew he’d want them more often than just twice a year.
It took a while, but I eventually mastered the recipe. And I couldn’t have been happier when the day came that Mike told me that my ma’amoul tasted just like his mom’s…she’s one of the best cooks I know!
Don’t be intimidated if it’s your first time making ma’amoul. I am truly honored to say that I’ve had several people who had never made ma’amoul before make the recipe from my cookbook with great success…on their first try! When I hear things like that I can’t even begin to tell you how happy it makes me.
Although ma’amoul is usually made with a special ma’amoul mold (which can usually be found at any Middle Eastern grocery store or ordered online), the cookies can also be made and stuffed by hand.
Head over to the Tasty Kitchen Blog, where I share the recipe for Middle Eastern Date-Filled Cookies from my cookbook, along with step-by-step photos of how to make them…including how to shape the cookies by hand without using a mold!
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
June 20, 2013 at 5:47 amMa’amoul cookies are divine and yours look wonderful!
Cheers,
Rosa
Erica says
June 20, 2013 at 6:48 amYour worldly experiences always impress the pants off me :). These cookies look totally divine. I want to taste one!!
Faith says
June 20, 2013 at 7:51 amLol! So sweet, Erica! :)
Nora @ Buttercream Fanatic says
June 20, 2013 at 1:50 pmI used to inhale these from a local middle eastern bakery when I lived in NY, but here in Chicago they are harder to find. Obviously, it’s time to break out your cookbook and try my hand at them…
Laura (Tutti Dolci) says
June 20, 2013 at 2:33 pmBeautiful cookies, I imagine they’d be perfect with tea!
Alyssa (Everyday Maven) says
June 20, 2013 at 4:08 pmSo delicious – one of my favorite cookies (with dates or pistachios!) and the pictures are stunning!
Faith says
June 20, 2013 at 9:13 pmThanks so much, Alyssa! I had a ton of fun with this photo shoot – and of course enjoying the cookies afterward, lol. :)
Caroline says
June 20, 2013 at 9:35 pmFaith, these cookies take me right home! I really need to make them. It’s been too long since I’ve had one! Your photos are stunning, as always!
grace says
June 21, 2013 at 1:36 amit can only be a good thing to have these cookies in one’s repertoire! :)
Joanne T Ferguson says
June 21, 2013 at 4:35 amG’day! What a great compliment from Mike indeed, true!
I LOVE your cookbook and your Ma’amoul looks delight and would love to try one of these now too! :)
Cheers! Joanne
Maureen | Orgasmic Chef says
June 21, 2013 at 5:23 amI LOVE date filled cookies and I can’t wait to try these. Tomorrow can’t be soon enough. Gorgeous photos.
Flor de Maria says
October 27, 2013 at 6:43 amThank you so much for the recipe. I just got the mold from a dear friend of mine from Jordan and i am thrilled to be able to give them a try. Thanks!
Maria says
July 11, 2016 at 11:20 amGreat tutorial and so many different tips, it makes me want to bake. I am curious to know what region of the Middle East this recipe is from. :)
Faith says
July 11, 2016 at 11:34 amMaria, I learned to make this version of these cookies from my Syrian mother-in-law and she learned to make them from her Palestinian mother-in-law; many regions of the Middle East make their own version of this cookie though. Hope you enjoy them if you give them a try!
L.Citra K @myhomediaryinturkey says
August 12, 2016 at 10:29 amI’ve been looking for this cookies recipe for quiet long time… and I’m glad I found this on your blog Faith. What a great treasure having recipe from the master it self, your mother in law must loves you much more :)