Maamoul with Marzipan (Marseban) Filling

This Maamoul filled with marseban (almond/pistachio paste) combines a traditional maamoul dough with a French-style marseban filling. Try this wonderful recipe—you’ll love it.

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8 servingsBack to recipeDesserts

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2 cups coarse semolina2 cups plain flour2 tablespoons powdered sugar1½ cups ghee or butter1 teaspoon mahleb powder1 tablespoon powdered milk1 tablespoon warm water, or more as needed depending on the semolina1 tablespoon rose water1 tablespoon orange blossom water

Dough preparation

1 cup pistachios (shelled)1 cup powdered sugar1 tablespoon rose water1 tablespoon orange blossom waterFor more of Rana’s delightful desserts, here is her Mafrouka with creamTo get a method for making lemon blossom substitute to decorate desserts, see this link: How to Make a Lemon Blossom Substitute to Decorate Arabic SweetsTo make very tasty Turkish-style cookies, see this link: Turkish Cookies

Step 1

Pour the coarse semolina into a large bowl, add the plain flour and powdered sugar, and mix the ingredients well…

Cooking notes

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