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Ma’mul: A Lebanese Nut-Filled Pastry


Makes 6 Dozen


  • 3 cups ground walnuts, almonds or pistachios
  • 1 cup sugar
  • 1 tablespoon rose water


  • 2 cups clarified butter, congealed
  • ½ cup sugar
  • 4 cups farina or Cream of Wheat
  • 2 cups flour
  • 1 cup lukewarm milk
  • ½ cup powdered sugar


1. Thoroughly mix the filling ingredients with a spoon and set aside.

2. Cream the butter and sugar until light.

3. Add farina and the flour, working with your hands until the dough is well blended.

4. Gradually add the milk, kneading to a soft dough.

5. Place a walnut-sized chunk of dough in the palm of your hand. Using your forefinger, press and expand the hole in the center of the dough by rotating and pressing the dough against the palm of your hand until the shell is ¼-inch thick and about 3 inches long.

6. Place a teaspoonful of filling into the shell. Carefully close, forming a sphere. Other shapes can be formed or use a tabi‘, a wooden cookie mold.

7. Place the spheres on an ungreased baking sheet and bake at 350°F for approximately 20–25 minutes, until the bottoms are light brown.

8. Sift powdered sugar over the cookies while still warm. Let them stand on the baking sheet until completely cooled. Remove.

NOTE: May be made ahead and kept in an airtight container for up to 2 weeks, or frozen for up to 2 months.

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