Moroccan Date-Stuffed Semolina Cookies

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These tender Moroccan semolina cookies are filled with a spiced Medjool date paste and lightly perfumed with orange blossom water. They are traditionally served at Eid, weddings, and afternoon tea, where their buttery crumb and naturally sweet filling make them an instant favorite.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 13 gFat
• 5 gSaturated Fat
• 45 gCarbs
• 4 gFiber
• 25 gSugar
• 5 gProtein
• 90 mgSodium
• 240 mgPotassium
• 40 mgCalcium
• 1.8 mgIron
• 0.5 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the semolina dough

• 2 cups fine semolina
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/4 cup mild olive oil
• 1/3 cup warm whole milk
• 2 tablespoons orange blossom water
• 1 teaspoon instant yeast
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt

For the date filling

• 2 cups (12 oz) pitted Medjool dates, chopped
• 1 tablespoon orange blossom water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground anise seeds
• 1 tablespoon melted butter

For brushing and topping

• 1 large egg yolk
• 1 tablespoon milk
• 1 tablespoon sesame seeds, for sprinkling
• Powdered sugar, for dusting

Directions

1. In a large bowl, whisk together the semolina, flour, sugar, yeast, and salt. Pour in the melted butter and olive oil and rub with your fingertips until the mixture looks like damp sand.
2. Add the warm milk and orange blossom water, then knead briefly in the bowl until a soft, smooth dough forms. Cover with a clean towel and let rest at room temperature for 1 hour to hydrate the semolina.
3. Meanwhile, make the filling: combine the chopped dates, orange blossom water, cinnamon, anise, and melted butter in a food processor. Pulse until a thick, sticky paste forms; set aside.
4. Divide the rested dough into 12 equal pieces (about 40 g each). Roll each piece into a smooth ball, then flatten it in your palm into a 3-inch disk.
5. Place 1 heaping teaspoon of date paste in the center of each disk. Fold the dough up and around the filling, pinching to seal, then roll again into a smooth ball.
6. Press each ball into a lightly greased maamoul mold (or use the tines of a fork to press a decorative crosshatch pattern on top). Tap out onto a parchment-lined baking sheet.
7. Whisk the egg yolk with the milk and brush the tops gently. Sprinkle with sesame seeds.
8. Bake in a preheated 350°F (175°C) oven for 18 to 20 minutes, until the bases are pale gold and the tops are just set. Do not brown deeply.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Cook’s Notes

• Use fine semolina rather than coarse for a tender, melt-in-mouth crumb; coarse semolina stays gritty.
• Resting the dough is essential — it allows the semolina to absorb the fat and liquids for a softer texture.
• If you do not have a maamoul mold, gently press the dough balls with the tines of a fork to create a classic pattern.
• Store cookies in an airtight tin at room temperature for up to 2 weeks; the orange blossom flavor deepens after a day.
• Serve with mint tea or Arabic coffee for an authentic Moroccan presentation.

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