{"id":6419,"date":"2023-06-04T22:07:41","date_gmt":"2023-06-04T22:07:41","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6419"},"modified":"2026-10-07T20:28:59","modified_gmt":"2026-10-07T20:28:59","slug":"maamoul-mad-bil-tamer","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/maamoul-mad-bil-tamer\/","title":{"rendered":"Maamoul Mad Bil Tamer (Lebanese Date Bars)"},"content":{"rendered":"

Skip the cookie molds with this authentic Maamoul Mad Bil Tamer recipe! Learn how to make these easy, melt-in-your-mouth Lebanese semolina date bars featuring layers of spiced date paste and a crumbly golden crust.<\/p>\n

Maamoul Mad Bil Tamer \/ Date Bars<\/strong> bring back images of my mom and her friends, sipping tea from delicate china cups, with an assortment of maamoul squares arranged on polished silver trays. There was something so elegant and refined about it all\u2014and about these little pastries, one of the true classics of Lebanese cuisine.<\/p>\n

The older I get, the more I appreciate maamoul in all its forms. They are the perfect treat when you want just a little bit of dessert, not the whole ball game.<\/p>\n

Maamoul are destined to become holiday classics, but don\u2019t wait for Eid or Easter to indulge your craving for Maamoul Mad Bil Tamer. They are just as perfect for a casual picnic or as a pick-up dessert after a light meal.<\/p>\n

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If you\u2019ve ever had the chance to visit some of Lebanon\u2019s gourmet sweet and pastry shops, you\u2019ve probably seen Maamoul Mad Bil Tamer (Date Bars)<\/strong> assembled on round baking trays and cut into squares when served. They\u2019re extremely popular\u2014and, guess what? They can sometimes be quite overpriced!<\/p>\n

Remind yourself that you can make them right in your own kitchen! Wait until you see how fun they are to make at home. They turn out just like the pastry-shop style, if not better!<\/p>\n

It\u2019s a wonderful recipe, so trust me on this one\u2014you\u2019re going to love it!<\/p>\n

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Maamoul Mad Bil Tamer \/ Lebanese Date Bars (Video)<\/h1>\n

Maamoul Mad Bil Tamer, or Lebanese Date Bars, are every date lover\u2019s dream. They have a supremely dense date filling sandwiched between layers of buttery, crumbly semolina dough. In Lebanon, maamoul comes in numerous varieties and fillings, traditionally made with dates, walnuts, or pistachios.<\/p>\n

The word mad<\/em> literally translates to \u201cspread,\u201d so Maamoul Mad<\/em> refers to maamoul that is spread and baked in a pan or tray. Here, forget about individually molding and baking the maamoul batch by batch. With this version, it\u2019s simply one pan and you\u2019re done \u2014 much less tedious to prepare without compromising on taste.<\/p>\n

The dough is divided into two equal portions. One portion is pressed into the pan, followed by a generous layer of date paste, then topped with the remaining dough. Everything is baked together in one go. Once cooled, the maamoul is cut into squares or diamonds and served with a cup of coffee.<\/p>\n

Just sublime!<\/p>\n

Cutting the date bars into diamonds or squares makes them especially eye-catching, showcasing that rich, dense date filling sandwiched between the delicate semolina layers.<\/p>\n

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Dates Are Nutritious!<\/h1>\n

Dates are a great source of natural sugars, including sucrose, fructose, and glucose, which give them their naturally sweet taste. They are also packed with fibre and complex carbohydrates, and provide bone-friendly minerals such as phosphorus, calcium, and magnesium. In addition to their vitamin and mineral content, dates are rich in health-protective antioxidants.<\/p>\n

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Maamoul Mad Bil Tamer Ingredients: What You Need to Make Date-Filled Maamoul<\/h2>\n

You can find most of the ingredients used to make Maamoul Mad Bil Tamer<\/strong> at Middle Eastern grocery stores or online. Here\u2019s what you\u2019ll need:<\/p>\n

Dates<\/h3>\n

Use fleshy, soft, and moist dates such as Omani, Khudri, or Medjool dates<\/strong>. Avoid dry varieties, as the dates need to be transformed into a soft, smooth paste for the filling.<\/p>\n

Semolina<\/h3>\n

On our blog, coarse semolina<\/strong> is simply referred to as semolina. Also known as smida<\/em>, semolina is produced by milling durum wheat.<\/p>\n

Farina<\/h3>\n

Farina is the same type of semolina commonly used to make pasta, breakfast cereals, and puddings. It is simply very fine semolina<\/strong>, known as farkha<\/em> in Arabic.<\/p>\n

All-Purpose Flour<\/h3>\n

As the name suggests, all-purpose flour works well for a variety of baked goods, and Maamoul Mad Bil Tamer<\/strong> is no exception.<\/p>\n

Ghee<\/h3>\n

Not all ghee brands are equally reliable, so use the best-quality ghee you can find<\/strong>. Good-quality ghee makes a noticeable difference in the flavor and texture of the maamoul.<\/p>\n

Powdered Milk<\/h3>\n

Powdered milk adds richness and contributes to the delicious texture and flavor of the dough.<\/p>\n

Powdered Sugar<\/h3>\n

Powdered sugar dissolves quickly and blends easily into the dough, helping create a smooth texture.<\/p>\n

Orange Blossom Water<\/h3>\n

Orange blossom water is a clear, fragrant water distilled from the blossoms of Seville oranges. It is used generously in many traditional Arabic sweets and gives Maamoul Mad Bil Tamer its distinctive aroma.<\/p>\n

Rose Water<\/h3>\n

Rose water is a clear, fragrant water traditionally distilled from fresh rose petals. It is widely used in Middle Eastern and Oriental sweets and adds a delicate floral aroma.<\/p>\n

Mastic<\/h3>\n

Mastic adds a wonderfully aromatic flavor to the date filling and can take your maamoul to a whole new level. If you can\u2019t find mastic, you can substitute it with a small pinch of ground cinnamon<\/strong>.<\/p>\n

Baking Soda<\/h3>\n

Baking soda helps give the maamoul dough a slightly crisper texture<\/strong>. You only need a small amount.<\/p>\n

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To make Maamoul Mad Bil Tamer:<\/h2>\n
Follow this step-by-step guide to achieve the perfect crumbly semolina crust and soft, fragrant date filling.<\/div>\n
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\u00a0Step-by-Step Instructions<\/h2>\n
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1. Prepare the Date Filling<\/h2>\n
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    1. Pit the dates:<\/strong> Pull open the dates by hand and remove the pits.<\/span><\/li>\n
    2. Blend the ingredients:<\/strong> Transfer the pitted dates to a food processor. Add the ghee, orange blossom water, and mastic gum.<\/span><\/li>\n
    3. Process into a paste:<\/strong> Blend until a smooth paste forms. If your food processor struggles with the date chunks, add 1 to 2 tablespoons of water to help it blend smoothly.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

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      2. Make the Semolina Dough<\/h2>\n
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        1. Combine dry and wet ingredients:<\/strong> In a large mixing bowl, combine the farina, semolina, flour, ghee, powdered sugar, milk powder, baking soda, and rose water.<\/span><\/li>\n
        2. Knead the dough:<\/strong> Mix the ingredients using your fingertips. The mixture will look crumbly at first. Continue to gently knead until it comes together into a smooth, malleable dough.<\/span><\/li>\n
        3. Divide:<\/strong> Separate the dough into two equal portions.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

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          3. Assemble the Layers<\/h2>\n
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            1. Prep the pan:<\/strong> Lightly grease a 40 cm (15-inch) round baking pan<\/strong> with one tablespoon of ghee.<\/span><\/li>\n
            2. Press the bottom layer:<\/strong> Using the palms of your hands, press one portion of the dough evenly across the bottom of the greased pan, ensuring full coverage.<\/span><\/li>\n
            3. Spread the date paste:<\/strong> Evenly spread the date filling over the dough layer.<\/span>\n