Maamoul
User Reviews
4.8
18 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
1 hr 45 mins
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Servings
45 maamoul
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Course
Dessert
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Cuisine
Middle Eastern, Lebanese
Maamoul
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Maamoul are typical Lebanese shortbreads, usually stuffed with dates, but which can also be filled with pistachios, almonds or walnuts.
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Ingredients
For the dough
- 3¼ cups extra-fine durum wheat flour (or semolina)
- 2¼ cups all purpose flour
- 1 cup softened butter
- ¾ cup icing sugar + some for dusting
- 1½ teaspoon baking powder
- ¼ cup milk
- ¼ cup orange blossom water , rose water or a mixture of both
For the filling
- 8 oz. date paste
- 3 tablespoons coarsely crushed toasted walnuts
- 5 tablespoons coarsely crushed toasted pistachios
- 3 tablespoons coarsely crushed toasted almonds
Equipment
- Maamoud mold
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Instructions
Filling
- Mix all ingredients together or separate all the dried fruits and mix each of them with date paste.
Dough
- In a large container, place the extra fine semolina, the flour, icing sugar, softened butter, baking powder. Mix well until reaching a dough that feels like sand.
- Add the milk and then the required amount of orange blossom water and/or rose water. Form a ball of dough. It should be smooth, not sticky.
- Cover the dough with plastic wrap and let stand for 1 hour at room temperature.
- Form balls of about ½ oz (15 g).
- Stuff each ball of dough with the date and nuts. Roll the ball so the filling is fully coated with dough.
- Shape the balls using a maamoul mold. Put the dough inside the maamoul mold and pack well, turn the mold over and give a quick tap to unmold.
- Place the maamoul on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F (180°C) for 15-20 minutes. Pastries must remain very white.
- As you take them out of the oven, sprinkle with icing sugar.
- Maamoul can be kept for eight days in an airtight container.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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