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Middle Eastern/Lebanese · Desserts

Maamoul

VegEasy

Diet: Veg

Maamoul is a Middle Eastern/Lebanese dish. Keep the tops pale and avoid overbaking the semolina dough.

Prep
45 min
Cook
20 min
Rest, soak, marinate or chill
120 min
Total
185 min
Servings
24
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Maamoul. The photograph includes date- and nut-filled varieties; this recipe uses dates.
The photograph includes date- and nut-filled varieties; this recipe uses dates. Representative photograph of Maamoul. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 24

Dough

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 120 min

  1. Rub butter into semolina and flour from 300 g fine semolina, 150 g plain flour, 200 g melted butter, 80 ml milk, 30 g sugar, 10 ml orange blossom water; mix in remaining ingredients. Cover and rest 2 hours in the fridge.

Fill · About 15 min

  1. Mix 300 g date paste, 20 g butter, ½ tsp cinnamon. Divide dough into 24, flatten, enclose filling and press into a maamoul mould or mark with a fork.

Bake · About 22 min

  1. Bake at 180°C / 350°F for 18–22 minutes until bases are light gold. Cool completely before moving.

    Check: Look for this result: bases are light gold.

Tips

  • Keep the tops pale and avoid overbaking the semolina dough.
  • Judge Maamoul by the texture and doneness signs in its steps. Your pan and heat affect how long Maamoul takes to cook.

Substitutions

  • In Maamoul, replace date paste with finely chopped soft pitted dates.

Storage

  • Get perishable Maamoul into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Maamoul within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Maamoul to 74°C / 165°F, stirring or turning it for even heating. When Maamoul is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Make the filling for Maamoul one day early. Cool it, then refrigerate the filling for Maamoul. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Maamoul.

FAQ

What matters most when making Maamoul?

Keep the tops pale and avoid overbaking the semolina dough.

What can I substitute in Maamoul?

In Maamoul, replace date paste with finely chopped soft pitted dates.

Can I prepare Maamoul ahead?

Make the filling for Maamoul one day early. Cool it, then refrigerate the filling for Maamoul. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Maamoul.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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