Desserts
Secrets to Successful Maamoul
Secrets to successful maamoul, with a step-by-step recipe to help you make the best maamoul with a clear pattern! Read the ingredients and method, and most importantly, read the tried-and-tested tips to ensure the recipe works for you!
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Secrets to successful maamoul, with a step-by-step recipe to help you make the best maamoul with a clear pattern!
We will share two tested ways to prepare maamoul... choose the one that suits you and the ingredients you have on hand.
Ingredients and method for maamoul with flour:
1 kilo white flour
1/2 kilo ghee, at room temperature
1 cup sifted powdered sugar
Three-quarters of a cup water, or a little more depending on the type of flour - orange blossom water and rose water can be used instead of water
2 tablespoons vegetable oil
3 tablespoons powdered milk
1/4 cup thick syrup
1 teaspoon finely ground mahlab
Mix the flour and ghee, then place them in the fridge for one hour
After the required time has passed, add the remaining ingredients over the flour and ghee and rub them together, then let the maamoul dough rest again for about 15 minutes in the fridge
After about a quarter of an hour, start shaping the maamoul - read the shaping and baking secrets below
Ingredients and method for maamoul with chicken flour:
1/2 kilo white flour
1/2 kilo chicken flour
1 teaspoon mahlab
1/2 cup sugar dissolved in 1 cup very cold water
2 tablespoons thick syrup, cooled
a little orange blossom water
Mix the ghee and flour with the chicken flour and place the mixture in the fridge for one hour
After the time has passed, add the remaining ingredients to the flour and ghee mixture and bring the dough together with your fingers, not by kneading, so the maamoul pieces do not become hard
Let the maamoul dough rest for a quarter of an hour
After the dough rests, shape it, fill it as desired, and bake it
Date filling:
1 kilo ground dates
2 tablespoons ghee
2 tablespoons thick syrup
A pinch of mahlab
A pinch of finely ground cloves
A pinch of nutmeg
A pinch of ground cinnamon
A small pinch of finely ground cardamom
Walnut filling:
Crushed walnuts
2 tablespoons powdered sugar
Important notes on the secrets to successful maamoul:
The oven must be very hot
Place the maamoul tray in a high oven, not lower than 220°C
Brown the maamoul from the top before turning on the bottom heat
The ghee must be at room temperature, not hot
Do not overfill them so the maamoul does not crack or fall apart
Stick to cup measurements - 1 cup equals 240 ml
The maamoul dough must stay in the fridge while you shape it. Take out only what you need to shape a few pieces and keep the rest in the fridge until you finish the batch
Once shaping is complete, place the trays in the fridge for a while so the maamoul pieces firm up before baking, which will help preserve the pattern
Do not add yeast or baking powder to the dough to preserve the pattern
A successful maamoul dough recipe with all its secrets to guarantee success, from our friend and cook at Shou Tabbkhin El Yom:
Maysa Bzei Beydoun
Click on Maysa's name to visit her profile on our site
To read Maysa's method for preparing raqaqat dough and Znoud el-Sit, click this link:
How to Make Raqaqat Dough
To get the recipe and method for homemade qeshta qaymar, click this link: How to Make Qaymar Qeshta
To make homemade mozzarella according to Maysa's method, click this link: How to Make Mozzarella at Home
Ingredients
- For the regular-flour method: 1 kilo white flour
- Half kilo ghee (at room temperature)
- 1 cup sifted powdered sugar
- About 3/4 cup water (or orange blossom water/rose water instead of plain water if desired)
- 2 tablespoons vegetable oil
- 3 tablespoons powdered milk
- 1/4 cup qater/shireh (thick syrup)
- 1 teaspoon finely ground mahlab
Method
- Prepare the dough using the regular-flour method: mix the flour with the ghee until the fat is fully absorbed, then place the mixture in the fridge for 1 hour.
- After chilling, take the mixture out and add the sifted powdered sugar, powdered milk, oil, qater and water gradually, rubbing the mixture between your fingers until a soft dough forms; do not knead.
- Return the dough to the fridge to rest for about 15 minutes before shaping.
- For the 'farikha' flour method: mix 1/2 kilo white flour with 1/2 kilo 'farikha' flour (a coarser traditional flour), the ghee and 1 teaspoon mahlab, then place the mixture in the fridge for 1 hour.
- Take the mixture out and add sugar dissolved in very cold water, the oil, powdered milk and the cold qater; handle the dough only with the tips of your fingers until it comes together (do not knead).
- Let the 'farikha' dough rest in the fridge for 15 minutes before shaping.
- Prepare the date and walnut fillings: mix ground dates with 2 tablespoons ghee and 2 tablespoons qater and spices to taste (mahlab, cinnamon, cloves, nutmeg, cardamom) until the filling is cohesive and not runny.
- For the walnut filling, mix crushed walnuts with 2 tablespoons ghee and 2 tablespoons powdered sugar, add a pinch of cinnamon, then shape into small balls.
- Shaping: take a suitably sized piece of dough, gently flatten it, place the appropriate amount of filling (do not overfill), then close and shape into a ball or press into maamoul molds and press gently to get a clear pattern.
- During shaping, keep the remaining dough in the fridge and take only what you need to form small batches so the dough doesn't warm up.
- After shaping, place the trays in the fridge for a while until the pieces firm up — this helps preserve the pattern during baking.
- Preheat the oven well to 220°C. Place the maamoul tray on a high rack to brown from the top, then use the bottom heat if needed to finish baking from the base.
- Do not add yeast or baking powder to the dough so the pattern remains clear.
- When baking, watch the browning time: quick browning at high heat gives a golden color and a clear pattern; do not leave the pieces until they burn.
- Remove the maamoul from the oven and let them cool completely before dusting with powdered sugar or transferring, so the pieces don't lose their shape.
Notes and serving ideas
- How to Make Raqaqat Dough
- How to Make Qaymar Qeshta
- How to Make Mozzarella at Home
