Maamoul with Ashta

Maamoul is delicious any time of year, not just during Eid :) Or at least that is what we tell ourselves so we can eat it all the time. This recipe is different from the traditional maamoul made with Aleppo pistachios or dates and walnuts; this version is filled with delicious ashta!

Progress: 17%Step 1 of 6

8 servingsBack to recipeDesserts

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/14 checked ingredients.

1 1/2 cups semolina1 1/2 cups fine semolina3/4 cup flour1 1/4 cups melted beef ghee2/3 cup powdered sugar1 small flat teaspoon yeast1 small flat teaspoon mahlab3/4 cup a mixture of rose water and authentic orange blossom waterA very small amount of water (as needed)

Ashta filling

2 1/2 cups milk8 tablespoons sugar4 tablespoons cornstarch2 tablespoons orange blossom waterTo make Eid maamoul with semolina, click the link: Eid Maamoul with Semolina Recipe

Step 1

Mix the two types of semolina, the flour, and the sifted sugar with the melted ghee using your fingertips, and leave the mixture for about 24 hours.

Cooking notes

Eid Maamoul with Semolina Recipe

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Maamoul with Ashta cook mode | Zesta