Join me as I make delicious Palestinian ma’amoul for Eid! I have made these date, pistachio, and walnut stuffed delicacies every Eid with my late mom since I was 6 years old. I have even been told that I make them better than most of my aunties. Living far away from home, it is baking ma’amoul that has made Eid feel most like the celebration that it is to me. The incredible scent of the ma’moul and its spices as it bakes in the oven and fills your home is the smell of Eid for me.

I will briefly go over the history of ma’amoul, discuss its significance and use for both Muslim and Christian celebrations, and we will chat about Palestine together and prepare ma’amoul as a form of resistance against Zionist attempts to erase Palestinian identity and suppress Palestinian happiness.

Ingredients to have on hand for ma’amoul:

For the dough:

• 1 kg medium semolina (I prefer clic brand).

• 0.5 kg unsalted butter, milk, sugar.

• Orange blossom water, rose water.

For the fillings:

• 1 kg pitted dates.

• 0.3 kg pistachios

• 0.3 kg walnuts

• Sugar

• Water

• Sugar syrup (qater) made using water, sugar, orange blossom water, rose water, and lemon juice.

• Cinnamon, nutmeg, star anise powder, mahleb cherry powder.

Tools/materials:

• Munkash (clips used to decorate the ma’amoul) or cookie moulds.

• pans, oven.