Semolina Maamoul

Semolina maamoul (maamoul mad) — one of the best Arabic sweets that requires following rules for preparing and resting the dough to succeed. The result works every time. This recipe is detailed and contains the precise steps you need.

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8 servingsBack to recipeDesserts

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Prep checklist

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3 cups coarse semolina1 cup cake flourHalf a cup sugar syrup (qatir)1½ cups ghee (samna)1 teaspoon ground mahleb1 teaspoon mahlab/kaak spice mix3 tablespoons powdered milk1/4 cup oil1/2 teaspoon baking sodaOrange blossom water for kneadingRose water for kneading

Filling

Pistachios or any nuts or dates1 teaspoon gheeSugar (granulated or powdered) to tasteA dash of rose water + a dash of orange blossom waterFor a date filling only: half a teaspoon of ground fennel (shumra)

Step 1

Put the coarse semolina in a large bowl (without adding the cup of cake flour). Add the ghee and rub it into the semolina until all the melted ghee is absorbed.

Cooking notes

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