BEST Maamoul Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and lower in saturated fat.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide a nut-free option while dried fruit adds sweetness.

rose water

🥗Healthier: vanilla extract

💰Cheaper: almond extract

Vanilla offers a familiar flavor while almond is often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Melt ghee in microwave or stovetop but do not let it get too hot or boiling.

In a deep bowl, mix semolina, flour, mahleb, and salt.

Pour in the melted ghee and mix well.

Use the palms of your hands to rub the semolina mixture for a couple of minutes.

Cover and refrigerate overnight or up to 3 days.

Take the dough out of the fridge and allow it to come to room temperature.

Add dry milk and yeast, and mix well.

Mix in the syrup, then add the warm milk little by little until the dough is soft and rolls nicely into a ball.

Cover and let it rest for 1 hour.

Divide the dough into 24 balls.

Preheat oven to 350°F (175°C).

Make the fillings by combining the ingredients of each filling in a food processor and processing to desired texture.

Divide the filling(s) into 24 balls.

With your thumb, make a dent in each dough ball and fill with any of the fillings.

Close and roll into a ball, then press into a maamoul mold or flatten and make decorative marks with a fork.

Bake on the middle rack for 10 minutes, then move up for another 7-10 minutes until the tops are lightly golden.

Let cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens