45 maamouls


  • The dough:
  • 2 cups of semolina
  • 1 3/4 cups of flour
  • 1 cup of melted butter
  • 1 cup of icing sugar
  • 2 tsp of baking powder
  • 50 ml of milk
  • 60 ml of orange blossom or rose water
  • The stuffing (dates, walnuts and/or pistachios):
  • 3/4 cup plump, pitted Medjool dates + 2 tsp ground cinnamon
  • 1 cup of walnuts without kernels and coarsely ground + 2 tsp of ground cinnamon + 1/2 cup of sugar
  • 1 cup peeled and coarsely ground pistachios + 2 tsp ground cinnamon + 1/2 cup sugar


  1. The stuffing:
  2. For each type of stuffing, mix all the ingredients together.
  3. The dough:
  4. In a large container, put the flour, very fine semolina, icing sugar, soft butter, yeast, mix and sand the dough well.
  5. Add the milk and finally the necessary amount of orange blossom water and / or rose water to collect and have a homogeneous, non-sticky ball of dough.
  6. Cover the dough and let it rest for 1 hour at room temperature.
  7. Form balls of about 15 grams.
  8. Fill each ball of dough, rework the ball so that the filling is well coated in the maamoul dough.
  9. Using the molded maamoul spoon, shape the balls: put the dough ball in the maamoul imprint, press down well, turn the mold over and give a sharp blow.
  10. Place the maamoul on a baking sheet covered with baking paper and bake in an oven preheated to 180C for 15 to 20 minutes. The cakes should stay white.
  11. Right out of the oven, sprinkle with icing sugar.