Maamoul

Method

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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.

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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.

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

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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 160C 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

Chef’s Tips

• 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.

Pairing Suggestions

• Arabic coffee with cardamom
• Mint tea
• Fresh dates

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.