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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Maamoul Madd is a traditional Middle Eastern dessert made with semolina and filled with a sweet filling. The dough is enriched with butter, ghee, and aromatic mahlab, creating a sandy texture that transforms into a soft, pliable dough after kneading. The addition of orange blossom water gives it a floral aroma, while baking it to a golden hue ensures a delightful crunch. This recipe is perfect for a 30cm round pan or a 35×25cm tray,...
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Mix semolina, fine semolina, sugar, salt, and mahlab in a large bowl.
Add butter and ghee, rub together with your hands until the mixture becomes sandy and well combined.
Add warm milk with yeast and knead for about 4 minutes until you get a soft dough.
Let the dough rest for 1 hour.
After resting, add orange blossom water and knead gently to incorporate.
Divide the dough into two portions.
Spread one portion evenly in your pan to form a layer about 0.5cm thick.
Add your filling evenly over the first layer.
Place the second layer of dough on top, using nylon to flip it easily if needed.
Bake at 200°C for around 30 minutes until the top is golden.
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Use nylon to flip the second layer of dough onto the filling for easier handling.
Ensure the butter and ghee are at room temperature for easier mixing.
Let the dough rest properly to achieve the right texture.
Can I use only butter or only ghee?
Yes, you can use either butter or ghee, but the combination gives a richer flavor and texture.
What is mahlab and can I skip it?
Mahlab is a spice made from cherry seeds, adding a unique aroma. You can skip it if unavailable, but it enhances the traditional flavor.
Can I use a different filling?
Yes, you can use dates, nuts, or any sweet filling of your choice.
How do I know when it's done baking?
The top should be golden and the edges slightly crisp.
Can I make this ahead of time?
Yes, you can prepare the dough and refrigerate it overnight, then assemble and bake the next day.
