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Maamoul is a typical Lebanese shortbread, usually stuffed with dates, but which can also be filled with pistachios, almonds or walnuts. This small pastry that melts in your mouth is very popular in Middle East . It is often found on holiday tables, especially Easter.


For the dough

  •  cups of semolina
  •  cups all purpose flour
  • 1 cup softened butter
  • ¾ cup icing sugar + some for dusting
  •  teaspoon baking powder
  • ¼ cup powder milk
  • ¼ cup mix of Orange blossom waterrose water 



                    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


Mammoul Mold 


Prep: 1hr and 30 Minutes
Cook: 15 Minutes
Servings: 45



  • Mix the walnuts with ice sugar and few drops of Rose water.
  • Walnuts can be replaced by  pistachiosalmonds and even date paste.


  • In a large container, place fine semolina, the flour, icing sugar, softened butter, baking powder. Mix well until reaching a dough that feels like sand.
  • Add the milk & then the orange blossom water & rose water. Form a ball of dough. It should be smooth, not sticky.
  • Cover the dough with plastic wrap and let stand for a minimum of 1 hour at room temperature.
  • Form balls of about ½ oz (15 g).
  • Stuff each ball of dough with the filling. Roll the ball and shape it 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.

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