Desserts
ChefRana Jarkas
Walnut and Date Maamoul
Walnut and date maamoul — a tried-and-true homemade recipe. Maamoul is the number-one sweet for Eid. You can dust powdered sugar over the walnut maamoul after it cools.
Walnut and Date Maamoul... Eid isn't complete without maamoul :) Here is the recipe
Ingredients
Start here, then move straight into the method.
- Maamoul dough
- 3 cups coarse semolina
- 3 cups fine semolina
- 3 cups ghee (clarified butter)
- 1 tablespoon mahleb
- 1/4 cup rose water
- 1/4 cup orange blossom water
- 1/2 cup liquid milk
- 1/2 tablespoon yeast
- Walnut filling
- Chopped walnuts
- Sugar syrup (qater)
- Sugar
- Orange blossom water and rose water
- Date filling
- Pitted dates, ground or mashed and mixed with unsalted butter
- To make the walnut baklava from Rana, see the link Almond baklava recipe
- Maamoul filled with marseban (sugar paste) is also delicious — click the link Maamoul with marseban filling recipe
Method
Follow the cooking sequence without leaving the page.
- In a deep bowl, put all the dry ingredients, add the ghee and rub it in so the semolina absorbs it.
- Add the liquids and bring the dough together without kneading, to obtain a soft dough.
- Let the walnut-and-date maamoul dough rest overnight.
- After resting, roll the dough into small balls, press a cavity into each and fill each ball with a little filling of your choice.
- After closing each ball, place it in the maamoul mold so it takes the mold's pattern.
- Place the maamoul discs on a baking tray and put the tray in a preheated oven. Let the maamoul color lightly on the top and then on the bottom to preserve the molded pattern on the surface.
- Let the maamoul cool completely before serving.
Recipe tags
DessertsLevantVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Almond baklava recipe
- Maamoul with marseban filling recipe
