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Maamoul with Pistachios or Walnuts

  • Course: Desserts
  • Skill Level: Advanced
Maamoul with Pistachios or Walnuts
  • Yield : 30 Pieces
  • Prep Time : 45m
  • Cook Time : 25m
Dough pastry filled with nuts and traditionally served on Easter and Eid.


  • Maamoul Dough
  • 3 cups coarse semolina (ferkha)
  • 2 cups fine semolina (smeed)
  • ½ cup white sugar
  • 300g Al Wadi Al Akhdar butter, melted (and let cool down)
  • 100ml Al Wadi Al Akhdar rose water
  • 2 tbsp Al Wadi Al Akhdar orange blossom water
  • ⅙ teaspoon instant yeast

  • Nut Filling
  • 200g unsalted crushed pistachio nuts or unsalted walnuts
  • ¾ cup white sugar
  • 2tbsp Al Wadi Al Akhdar rose water
  • 3tbsp Al Wadi Al Akhdar orange blossom water

  • Icing sugar to decorate

Step 1

Mix coarse semolina, fine semolina and sugar together.

Step 2

Add yeast and melted butter and rub with hands until well combined.

Step 3

Gradually pour WARM orange blossom water and rose water, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.

Step 4

To make the filling, combine all ingredients.

Step 5

Divide the dough in 2. Scoop walnut size of maamoul dough and flatten it on the palm of your hand, fill it with pistachios or walnut filling and make a ball. Repeat this step until you finish the dough.

Step 6

Press gently each ball into a traditional “Maamoul” mold to take shape and tap out on the baking sheet to drop out of the mould. If the dough is sticky, lightly flour the mold.

Step 7

In a preheated oven 200°C/400°F bake the maamoul cookies for about 15-20mn or until the sides are slightly golden.

Step 8

Sprinkle with icing sugar, while still hot. Let cool down and sprinkle again until fully covered.

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