{"id":6949,"date":"2022-07-19T21:38:36","date_gmt":"2022-07-19T21:38:36","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6949"},"modified":"2026-10-07T20:23:54","modified_gmt":"2026-10-07T20:23:54","slug":"date-maamoul","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/date-maamoul\/","title":{"rendered":"Date Maamoul Recipe with Sweetened Condensed Milk (Lebanese Maamoul)"},"content":{"rendered":"

I love maamoul! They\u2019re one of my favorite things to bake, eat, and gift. I\u2019ve tested lots of maamoul recipes, and I\u2019ve always loved the one in my book and the one on my website. But the question is: \u201cDo I really need another maamoul recipe to share with my readers?\u201d<\/p>\n

If you\u2019re looking for a quick recipe that doesn\u2019t involve long periods of dough resting, or if you\u2019ve struggled with other maamoul recipes, then the answer is yes\u2014you need this recipe in your life!<\/p>\n

This is a quick and easy version that even a novice baker can make with ease. The maamoul are melt-in-your-mouth delicious, and it\u2019s impossible to eat just one without reaching for a second!<\/p>\n

What makes this the easiest maamoul recipe is that the dough uses just a few ingredients: flour, ghee, mahlab, and sweetened condensed milk. Yes, you read that right\u2014sweetened condensed milk!<\/p>\n

Maamoul dough is often made with semolina, or a combination of semolina and flour, but this recipe calls for flour only, with no leavening. The maamoul cookies are just as fun to make as they are to eat.<\/p>\n

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Maamoul is one of the most popular shortbread cookies made for Eid and Easter in Lebanon and throughout the Middle East. Traditionally, it is baked and sold exclusively during these festive occasions, but we also prepare it year-round for gatherings with friends and family, satisfying our sweet cravings with a cup of coffee or tea.<\/p>\n

This recipe is adapted from Chef Omar, an extremely passionate and immensely talented YouTuber and chef whose cooking shows I have watched and enjoyed over the years. I think of his channel as my go-to source for food and fun. While he teaches you how to prepare delicious recipes, his shows are also incredibly entertaining to watch from start to finish, thanks to his positive energy and wonderful sense of humor. If you understand Arabic, I highly recommend checking him out\u2014he is truly an inspiration.<\/p>\n

The only tweaks I made to his recipe were adding a little more sweetened condensed milk to make the dough more malleable, and adding an extra touch of aromatic mastic to the date filling!<\/p>\n

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Maamoul Ingredients: Best Dates, Ghee, Mastic & Mahlab for Perfect Date Maamoul<\/strong><\/h2>\n

Dates<\/h3>\n

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

Ghee<\/h3>\n

Ghee is the backbone of this recipe, so using a high-quality, delicious brand is essential for successful maamoul. Not all ghee brands are equally reliable, so choose the best ghee you can find.<\/p>\n

Mastic<\/h3>\n

Mastic adds a delicate, aromatic flavor to the date filling and takes the maamoul to a whole new level.<\/p>\n

Mahlab (Mahleb)<\/h3>\n

Mahlab, also known as mahleb, is an aromatic white spice commonly used in Middle Eastern baked goods. It adds a subtle, distinctive flavor that complements the other ingredients beautifully.<\/p>\n

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\"\ud83d\udce9\" Let\u2019s Stay in Touch!<\/h2>\n
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Date Maamoul with Sweetened Condensed Milk<\/h2>\n\n