Maamoul Mad bil Ashta is a beloved Lebanese dessert made with buttery semolina layers and a luscious clotted cream filling. These traditional Lebanese cream-filled semolina bars are wonderfully crunchy on the outside, with a soft, creamy white center and a distinctive orange blossom aroma. Their rich flavor and dense, satisfying texture make them an irresistible Middle Eastern sweet!

I love sweets, but these heavenly bars are definitely at the top of my list of favorite Oriental desserts! As you know, I do not live in Lebanon, so there are so many foods from home that I miss. Interestingly, although Maamoul Mad is popular throughout Lebanon, people do not typically make it at home. Almost every local sweet shop sells these delicious bars, making them an easy treat to enjoy without having to prepare them from scratch.

One dessert I have continued making at home, especially during Ramadan, is this irresistible Maamoul Mad bil Ashta. They are wonderfully decadent, fill your kitchen with the beautiful fragrance of orange blossom water, and make a gorgeous addition to your Ramadan or holiday dessert table.

Make these Lebanese cream-filled semolina bars, and I promise they won’t last long! With their buttery semolina crust, luscious ashta filling, and delicate floral aroma, you won’t be able to resist. Grab your forks, and let us dig in!

Essential Ingredients for Authentic Lebanese and Middle Eastern Desserts

Orange blossom water, rose water, and mastic gum are essential ingredients in a Lebanese and Middle Eastern pantry. If you love making Lebanese and Middle Eastern sweets, I highly recommend keeping these aromatic ingredients on hand! They lend Oriental desserts their distinctive fragrance, delicate floral notes, and deep, unmistakable flavor—the signature touch that makes these sweets so uniquely Middle Eastern.

How to Make Maamoul Mad bil Ashta

Step 1: Prepare the Ashta Cream Filling

Place the milk, heavy cream, farina, cornstarch, mastic gum (if using), and sugar in a heavy-bottomed saucepan over medium heat. Whisk constantly to prevent the mixture from sticking to the bottom of the pan. Continue whisking until the mixture comes to a boil and thickens to a custard-like consistency. Add the orange blossom water, stir well, and set aside to cool completely. This rich, fragrant cream will be the filling for your Maamoul Mad bars!

Step 2: Prepare the Semolina Dough

Place the semolina, farina, flour, baking soda, mahlab (if using), and sugar in a large bowl. Melt the butter over low heat and pour it over the dry ingredients. Add the oil, milk, and orange blossom water, then mix well. Knead until all the ingredients are incorporated and the mixture comes together into a sticky dough.

Step 3: Preheat the Oven and Prepare the Pan

Preheat the oven to 200°C (400°F), placing a rack in the center of the oven to ensure even baking. Lightly grease a 40 cm (16-inch) round cake pan with butter or a little oil to prevent the semolina dough from sticking.

Step 4: Press the First Layer of Dough into the Pan

Divide the semolina dough into two equal portions. Place one portion in the prepared cake pan and use the palms of your hands to gently press and spread the dough into an even layer, covering the entire bottom of the pan. Try to maintain a uniform thickness so the base bakes evenly.

Step 5: Spread the Ashta Cream Filling

Once the first layer of dough is evenly distributed, spread the cooled ashta cream over it. Use a spatula or the back of a spoon to smooth the filling into an even layer, spreading it all the way to the edges while keeping it neatly contained within the dough base.

Step 6: Roll Out the Top Layer of Semolina Dough

Place a large sheet of wax paper on a clean countertop and position the remaining portion of dough in the center. Cover it with a second sheet of wax paper. Using a rolling pin, gently roll the dough into a circle approximately 40 cm (16 inches) in diameter, large enough to cover the cream filling. The wax paper makes the soft, delicate dough easier to handle and helps prevent it from sticking to the rolling pin.

Step 7: Cover the Cream Filling with the Dough

Carefully peel away the top sheet of wax paper. Slide your hands beneath the bottom sheet to support the rolled dough, then use the paper to help lift and invert the dough over the ashta filling. Gently peel away the remaining paper and adjust the dough as needed to cover the cream completely. If the dough tears slightly, don’t worry; gently press the edges together with your fingertips to seal any gaps.

Step 8: Bake Until Golden Brown

Transfer the pan to the preheated oven and bake for approximately 20–25 minutes, or until the top is beautifully golden brown and the edges are lightly browned. Keep an eye on the dough toward the end of the baking time, as oven temperatures can vary.

Step 9: Cool Completely Before Cutting

Remove the pan from the oven and place it on a heatproof surface or wire rack. Allow the Maamoul Mad to cool completely in the pan before cutting. This step is important because it gives the cream filling time to set and helps the bars hold their shape when sliced.

Step 10: Cut into Squares and Serve

Using a sharp paring knife, gently score the surface and cut the Maamoul Mad into medium-sized squares. Wipe the knife between cuts if needed to keep the edges neat. Arrange the bars on a serving platter and enjoy these delicious Lebanese cream-filled semolina bars with their buttery layers, luscious ashta filling, and delicate aroma of orange blossom water!

More Lebanese Maamoul Recipes to Try

Maamoul Mad bil Tamer (Lebanese Date Bars)

 Date Maamoul

Pistachio Maamoul

Apple and Walnut Maamoul

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Maamoul Mad Bil Ashta

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Prep: 30 minutes minutes

Cook: 25 minutes minutes

Servings 4 person

Course

desserts

Cuisine

Lebanese

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Description

Maamoul Mad bil Ashta is a traditional Lebanese dessert made with buttery semolina layers and a luscious ashta cream filling, delicately scented with orange blossom water. These golden, cream-filled semolina bars are a beloved Middle Eastern sweet, perfect for Ramadan, holidays, and special occasions.

Ingredients

 

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For the Dough

• ▢ 2 cups tahin farkha farina / cream of wheat / extremely fine semolina
• ▢ 1 cup fine semolina
• ▢ 2 cups all-purpose flour
• ▢ 1 ½ cups powdered sugar icing sugar
• ▢ ½ cup 1 stick unsalted butter, melted
• ▢ ¾ cup canola oil
• ▢ ½ cup milk
• ▢ 1/3 cup orange blossom water fragrant water distilled from Seville orange blossoms
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon powdered mahlab optional aromatic Middle Eastern spice

For the Clotted Cream (Ashta)

• ▢ 3 cups whole milk
• ▢ 1 cup heavy cream
• ▢ 2 tablespoons farina cream of wheat
• ▢ 3 tablespoons cornstarch
• ▢ 5 tablespoons granulated sugar
• ▢ 1 teaspoon orange blossom water
• ▢ A pinch of mastic gum optional, crushed with a tiny bit of sugar

Instructions

 

Make the Clotted Cream (Ashta)

• Combine: Whisk the milk, farina, cornstarch, sugar, and mastic gum (if using) in a heavy-bottomed saucepan off the heat until smooth.
• Thicken: Place over medium heat. Whisk constantly to prevent the mixture from sticking or burning.
• Boil: Bring to a boil, whisking continuously until it reaches a thick, custard-like consistency.
• Flavor: Remove from heat and stir in the orange blossom water. Set aside to cool down completely.

2. Make the Dough

• Mix Dry: Combine the farina, flour, semolina, sugar, baking soda, and mahlab (if using) in a large bowl.
• Add Wet: Melt the butter over low heat. Pour the melted butter, oil, milk, and orange blossom water into the dry mixture.
• Knead: Knead well until a smooth, cohesive, and slightly sticky dough forms.

3. Assemble & Bake

• Prep: Preheat oven to 200°C / 400°F with a rack in the center. Lightly grease a 40cm / 16-inch round baking pan.
• Bottom Layer: Divide the dough into two equal portions. Press one portion evenly over the bottom of the greased pan.
• Fill: Spread the cooled clotted cream evenly over the dough base.
• Top Layer: Place the second dough portion between two large sheets of wax paper. Roll it out into a 40cm / 16-inch circle.
• Cover: Peel off the top wax paper. Use the bottom sheet to invert the dough circle over the cream layer. Peel away the remaining paper.
• Bake: Bake for 20–25 minutes until beautifully golden brown.
• Serve: Let it cool completely. Score into squares with a paring knife and enjoy!

Keyword semolina

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