Wasfetna

Date maamoul

Semolina discs stuffed with dates and scented with ghee — a holiday cake that homes are known for.

Vegetarian

Date maamoul
Cooking time
8 hr 46 min
Hands-on time
1 hr
Free time
8 hr
Difficulty
Medium
Cuisine
Levantine
Calories
520
Contains
Nuts, Gluten, Dairy

The aroma of maamoul is the official announcement of Eid in our homes: a family gathering around trays of semolina and dates, wooden molds with engraved designs on each disc. It melts in the mouth—its secret is good ghee and a night of rest for the dough.

Before you start

  • the night beforeRub the semolina with ghee and leave it covered overnight — this resting is the secret to melting in the mouth.

Ingredients

12people

Amounts follow the number of people

For the dough

For the filling

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

Shopping list

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 in it overnight.
  • Baking tray — At 180°, until the base colors rather than the top.

Method

  1. Rub the semolina and flour with ghee and leave it to rest overnight.

    8 hrYou can walk away
    You’ll know it’s ready when

    A full night has passed since the dough was rubbed with the ghee.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  2. Add the sugar, mahlab, and orange blossom water gradually and knead lightly.

    10 min
    You’ll know it’s ready when

    A dough that holds its shape when pressed without being kneaded.

    Tip: Add the liquid gradually, because flours absorb differently.

  3. Knead the dates with butter and cinnamon and shape them into small balls.

    10 min
    You’ll know it’s ready when

    The dough becomes smooth and elastic and does not stick to the hand.

    Tip: Add the liquid gradually, because flours absorb differently.

  4. Wrap each date ball in dough, press it into a maamoul mold, and set them on a tray.

    8 min
    You’ll know it’s ready when

    Each piece is wrapped, stamped in the mold, and set out on the tray.

    Tip: No mold? Decorate with the tines of a fork — it tastes the same.

  5. Bake it at 180°.

    18 minYou can walk away
    You’ll know it’s ready when

    The bottom is light golden and the top has barely colored — it firms up as it cools.

    Tip: Don't wait for the top to darken, or it dries out — a pale color is right.

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