Eid Maamoul with Ghee

Eid maamoul made with a successful, special recipe. We used ghee in this recipe, and it is one of the most important ingredients that affects the flavor, quality, and texture of maamoul, so choose it well and leave the rest to us :)

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8 servingsBack to recipeDesserts

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Half a kilo coarse semolinaHalf a kilo fine semolina1 cup flourHalf a kilo ghee1 tsp mahlabHalf a tsp yeast2 tbsp syrup1 1/2 cups orange blossom water mixed with rose water

Walnut filling

Half a kilo walnuts, coarsely chopped2 tbsp thick syrup2 tbsp powdered sugar1/4 cup rose water and orange blossom waterNote: You can add two pieces of hareeseh, that is namoura, or one piece of mafroukeh (without cream) to the filling for a better flavor and to keep it soft no matter how long the maamoul is stored.

Date filling

Half a kilo ground dates1 tbsp ghee2 tbsp rose water2 tbsp orange blossom waterNote: Knead the date filling ingredients well and shape them into balls slightly smaller than the maamoul dough balls, then set aside.

Step 1

Rub the semolina and flour with the ghee and gently work it in without kneading at all.

Cooking notes

Shuaibiyat with Walnuts and Ashta
Chocolate Chip Cookies

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Eid Maamoul with Ghee cook mode | Zesta