Maamoul

Maamoul is semolina shortbread pressed by hand around a date or walnut filling, shaped in a carved wooden mould that stamps a pattern into the top before baking. It's Lebanon's Eid and Easter cookie, made across both Muslim and Christian households for the respective holidays, and it's traditionally baked in large batches specifically for visiting family and guests rather than for everyday eating.

What it really is

A semolina-and-flour dough, worked with butter or ghee until short and crumbly, wraps around a filling — soft, pressed dates for one version, ground walnuts sweetened with sugar and a little rosewater or orange blossom water for another. Each filled piece presses into a carved wooden mould, which stamps a distinct pattern into the top and helps shape the cookie evenly, and different patterns traditionally signal the filling inside without needing to cut one open. The shaped cookies bake until just set, staying pale rather than browning, then dust with icing sugar once cooled.

The mould's pattern is functional, not just decorative — it's how a tray of mixed maamoul gets sorted without opening every piece. A household making both date and walnut versions will often use a different mould shape for each, so anyone reaching into the tray can tell what they're picking up by the pattern alone.

How it's served

• At room temperature, dusted with icing sugar, arranged on a plate or tin.
• Made in large batches specifically for holiday visitors, alongside coffee or tea.
• As a dessert or sweet snack, most associated with Eid and Easter.

How to write it on the menu

• Flag the wheat.
• It's naturally vegetarian.
• Say which filling is used, since date and walnut versions taste quite different and guests may have a preference.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.