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here goes our recipe for Ma'amoul

Sweet tooth alert: here goes our recipe for Ma'amoul! This little cookie filled with dates and walnuts is a traditional delicatesse from the Levant. Get this oven started!

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For The Dough

  • ¼ c milk
  • ¼ tsp active dry yeast
  • 2 c unbleached all-purpose flour
  • 1 Tbsp sugar
  • 2 Tbsp canola oil
  • 6 Tbsp clarified butter or unsalted butter, melted
  • ½ tsp pure vanilla extract
  • ¼ c water

For the Filling

  • 4 oz dried dates, pitted and chopped 
  • 1 ½ tsp canola oil
  • 1/8 tsp pure almond extract
  • ¼ tsp cinnamon
  • 1/8 tsp ground cardamom
  • Pinch anise
  • 1 Tbsp water

For Dusting

  • ¼ c powdered sugar
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For The Dough

  • In a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes.
  • In a medium bowl, mix flour and sugar.
  • Rub the oil and melted butter into the flour with your fingertips, until the mixture is an even, sandy texture.
  • Add the yeast and milk mixture and vanilla. Mix gently with your fingers.
  • Add water, a little at a time, mixing gently after each addition, until the dough comes together in a soft and shaggy dough.
  • Cover the dough and set aside to rest for 10 minutes, while you prepare the filling.

For The Filling

  • Place the chopped dates in a small saucepan along with the other filling ingredients.
  • Cover the saucepan and heat over medium heat, 7-10 minutes, stirring occasionally, until the dates soften and become jam-like.

Putting It All Together

  • Preheat your oven to 350F.
  • Separate the dough into 1 Tbsp sections. Roll each section into a ball.
  • Flatten one ball of dough into a disc and place 1 tsp of filling on the center. Fold the edges of the dough around the filling, pressing them together to seal in the filling.
  • Roll the filled cookie gently between your hands to bring it back to a nice ball shape. Then, flatten the cookie slightly.
  • Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out.
  • Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart.
  • Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. Remove the cookies when they are lightly golden brown.
  • Let the maamoul cool completely before dusting with powdered sugar.
  • Store the maamoul in an airtight container on the counter for 2-3 weeks.
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