Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 24
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Filling
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 120 min
- Rub butter into semolina and flour from 300 g fine semolina, 150 g plain flour, 200 g melted butter, 80 ml milk, 30 g sugar, 10 ml orange blossom water; mix in remaining ingredients. Cover and rest 2 hours in the fridge.
Fill · About 15 min
- Mix 300 g date paste, 20 g butter, ½ tsp cinnamon. Divide dough into 24, flatten, enclose filling and press into a maamoul mould or mark with a fork.
Bake · About 22 min
- Bake at 180°C / 350°F for 18–22 minutes until bases are light gold. Cool completely before moving.
Check: Look for this result: bases are light gold.
Tips
- Keep the tops pale and avoid overbaking the semolina dough.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use finely chopped soft pitted dates instead of date paste.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Maamoul.
FAQ
What matters most when making Maamoul?
Keep the tops pale and avoid overbaking the semolina dough.
What can I substitute in Maamoul?
Use finely chopped soft pitted dates instead of date paste.
Can I prepare Maamoul ahead?
Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Maamoul.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
