Assorted Eid Maamoul Recipe

Maamoul for Eid with a variety of unique fillings you may not have tried before. Enjoy this rich recipe — you'll find a distinctive touch in the fillings.

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8 servingsBack to recipeDesserts

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Prep checklist

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1 cup ghee1 cup soft butter3 cups coarse semolina4 cups fine semolina1/2 cup powdered (confectioners') sugar1/2 cup powdered milk1/2 cup all-purpose flour1 tablespoon baking powder1 teaspoon mahleb (ground cherry pit)1 cup orange blossom water1/2 cup rose water

Fillings

1 1/2 cups ground walnuts or pistachios + 1/3 cup sugar syrup (qatr) + a splash of rose water or orange blossom wateror1 cup ground dates + 1 tablespoon butter + a pinch of cinnamon + a few drops of rose water500 g dried figs, finely chopped + 4 tablespoons honey + 1/4 cup chopped walnuts + a drizzle of oil or butter (optional)Apricot leather (qamar al-din) soaked in a little water and ground, mixed with pistachiosNote: Using sugar syrup (qatr) in some fillings keeps them moist and soft.To make date maamoul with flour and butter by Nida, see the link: Date Maamoul with Flour and Butter

Step 1

Beat the butter with the ghee, then add the semolina and 'farkha' on top and rub/fold with your hands well so the ghee and butter are fully absorbed.

Cooking notes

Date Maamoul with Flour and Butter