Pistachio Maamoul: A Home-Style Recipe
Cookies & baking · Makes 20 cookies · Published October 22, 2026
A rosewater-scented pistachio filling brings color and crunch to this semolina cookie. Use unsalted nuts so you can control the flavor.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 cups fine semolina
- 1 cup flour
- 200 g soft butter
- 1/4 cup powdered sugar
- 1/4–1/2 cup milk
- 180 g finely chopped pistachios
- 3 tbsp sugar
- 1 tsp rosewater
- 1 tbsp water
Method
- Combine butter, semolina, flour and powdered sugar by rubbing with fingertips. Rest covered 2 hours. Mix pistachios, sugar, rosewater and water.
- Add milk gradually to the dough until it forms a soft ball without cracking. Heat oven to 350°F and line a baking sheet.
- Divide into 20 pieces. Make a cup in each dough ball, add a teaspoon of filling and close the opening. Mold or decorate with a fork.
- Bake 18–23 minutes until bases turn light golden. Leave on the tray 10 minutes, then transfer carefully to cool.
A better result
Do not process pistachios into nut butter; a loose crumb filling gives a better contrast with the shell.
Serve it together
Add pistachio maamoul to a coffee tray with chocolates. Our prepared cookies let you enjoy the flavor without molding a full batch.
Prefer it ready to serve?
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