Pistachio Maamoul

Name: Pistachio Maamoul
Prep time: 48 min
Cook time: 288 min
Total time: 336 min
Yield: 12
Cuisine: Levantine
Ingredients: 3 cups fine semolina; 1 cup flour; 1.5 cups melted clarified butter; 1/3 cup powdered sugar; 1/2 cup Orange blossom water and rose water; 2 cups chopped pistachios; 1/2 cup sugar; 2 tablespoons orange blossom water

Luxurious semolina maamoul with a pistachio filling scented with orange blossom water — a precious Eid treat.

Cooking time: 5 hr 36 min
Hands-on time: 48 min
Free time: 4 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 430
Contains: Nuts, Gluten, Dairy

In the Eid trays, there are layers and distinctions: date-filled maamoul for everyone, and pistachio maamoul for those who prefer it. Its precious green filling makes it the piece to be reckoned with — and its special pointed mold distinguishes it from its counterparts before it is opened.

Before you start

the night beforeRub the semolina with ghee and leave it overnight — resting the semolina is the secret of maamoul that melts in the mouth.

Ingredients

12people

Amounts follow the number of people

For the dough

3 cups fine semolina — Sifted, then spooned lightly into the cup
1 cup flour — Sifted, then spooned lightly into the cup
1.5 cups melted clarified butter — At room temperature
1/3 cup powdered sugar — fine white
1/2 cup Orange blossom water and rose water — For kneading

For the filling

2 cups chopped pistachios — gently toasted
1/2 cup sugar — fine white
2 tablespoons orange blossom water — Add gradually until the texture is right

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Maamoul mold — The stamp is the shape of maamoul; without it you have filled balls, not maamoul.
Kneading bowl — The semolina is rubbed with ghee and rests overnight.
Baking tray — At 180°, until the base colors.

Method

Rub the semolina and flour with the melted ghee using your fingertips until all the grains absorb it.
12 min
You’ll know it’s ready when
The handful is held together for a moment and then crumbles, leaving no dry semolina at the bottom.
Tip: Rub, don't knead — this is where maamoul gets its crumbly tenderness.
Cover the mixture and let it rest for several hours so that the semolina absorbs the fat.
4 hrYou can walk away
You’ll know it’s ready when
The mixture changed color slightly and became softer to the touch and heavier in the hand.
Tip: A long rest means maamoul that melts in the mouth. Rushed, it comes out hard.
Add the powdered sugar and orange blossom water and knead gently until the dough comes together.
6 min
You’ll know it’s ready when
It forms a ball that does not crack when bent, and does not stick to the palm.
Tip: The sugar should be added now, not before resting, otherwise it will run and moisten the dough.
Mix the ground pistachios with the sugar and orange blossom water to obtain a firm filling.
5 min
You’ll know it’s ready when
The filling forms a small ball between the fingers and does not crumble.
Take a ball of dough, hollow it out, stuff it, close it, and then stamp it with the mold.
25 min
You’ll know it’s ready when
Equal, tightly sealed pieces with no visible filling, and the mold pattern is clear.
Tip: Do not overfill: a weak seal will open in the oven.
Bake it at 160° on the middle shelf.
18 minYou can walk away
You’ll know it’s ready when
Only the base takes on a light color and the top stays pale — maamoul does not brown.
Tip: If the top browns, it has dried out: lower the temperature and shorten the time.
Let it cool completely in the pan, then sprinkle with powdered sugar.
30 minYou can walk away
You’ll know it’s ready when
The piece is lifted whole without breaking.
Tip: Sugar should only be added when cold, otherwise it will melt and disappear.