Maamoul

Before You Start

Rest the buttered semolina overnight. There is no way round it.

Bake pale. A browned maamoul is a dry maamoul.

Cool completely before moving them or they will break.

Cooking Maamoul

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1. Mix both semolinas with the sugar and mahleb, pour the melted butter over and rub it through with your hands for 3 minutes until it resembles damp sand.

   Mark done Start 3 min timer

2. Cover and leave overnight at room temperature. This rest is what makes the texture.

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3. The next day, dissolve the yeast in the warm milk and add it to the semolina with the orange blossom and rose waters. Knead lightly to a soft, pliable dough. Rest 1 hour.

   Mark done

4. For the date filling, warm the dates with the butter and cinnamon and mash to a smooth paste. Cool and roll into 2 cm balls.

   Mark done

5. For the nut filling, mix the ground nuts, sugar, orange blossom water and cinnamon.

   Mark done

6. Take a walnut-sized piece of dough, roll it into a ball and press your thumb in to make a deep cup.

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7. Fill with a date ball or a teaspoon of nuts, then pinch the dough closed over it and roll smooth.

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8. Press the filled ball into a floured maamoul mould, level the back, then knock the mould sharply against the edge of the table to release it.

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9. Set on lined trays and bake at 160°C / 320°F fan for 15 to 18 minutes. The base should be lightly golden and the top still pale.

   Mark done Start 15 min timer

10. Cool completely on the trays — they are fragile while warm — then dust the nut ones heavily with icing sugar.

    Mark done

Related guide: Prep, cook and total time.

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Leftovers, Reheating and Keeping

Airtight at room temperature for 3 weeks. Freezes 3 months.

Good With

• Arabic coffee with cardamom
• Mint tea
• Fresh dates

Common Questions About Maamoul

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.