{"id":6949,"date":"2022-07-19T21:38:36","date_gmt":"2022-07-19T21:38:36","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6949"},"modified":"2025-11-03T22:02:01","modified_gmt":"2025-11-03T22:02:01","slug":"date-maamoul","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/date-maamoul\/","title":{"rendered":"Date Maamoul"},"content":{"rendered":"

I love maamoul! They\u2019re one of my favorite things to bake, eat and gift!\u00a0I have tested lots of maamoul recipes, and I have always loved the one in the\u00a0book<\/a>\u00a0and the one on my\u00a0website<\/a>, but the question is: \u201cDo I really need another maamoul recipe to share with my readers?\u201d If you are looking for a quick recipe that doesn\u2019t involve long periods of dough rest, or if you\u2019re running into issues with any other maamoul recipe, the answer then is yes, you need this recipe in your life! It is a quick and easy version, even a novice baker can easily make, they\u2019re melt-in-your-mouth delicious, and it\u2019s impossible to eat one without reaching for a second! What makes this the easiest maamoul is that the dough recipe uses just a few ingredients, flour, ghee, mahlab and sweetened condensed milk, yes you read that right sweetened condensed milk.\u00a0 Maamoul dough is often made with semolina, or a combination semolina and flour, but this recipe just calls for flour 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 the most popular short bread cookie made around Eid and Easter in Lebanon and the Middle East, it is exclusively baked and sold during these festive occasions; but we also prepare them year-round for gatherings with friends and family to satisfy our sweet cravings with a cup of coffee or tea.<\/p>\n

The recipe is adapted from\u00a0Chef Omar<\/a>, an extremely passionate and immensely talented Youtuber chef whom I watched many of his cooking shows, I sort of think of his channel as my go-to for food fun videos. While he teaches you how to cook great recipes, it is entertaining to watch his enjoyable shows from start to finish with his positive humor style. Check him out if you know Arabic, he is a true inspiration. The only tweaks I made is that I added a bit more sweetened condensed milk to make the dough more malleable, and I added too mastic to the date filling!<\/p>\n

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Dates:<\/strong> Use fleshy, soft and moist dates like Omani, Khudri or Medjool dates, and avoid any dry type, since you are going to transform them to a soft paste.<\/p>\n

Ghee<\/strong>:\u00a0 Ghee is the backbone in this recipe, so using the most delicious brand is crucial for successful maamoul. Not all ghee brands are equally reliable, use the best ghee you can find!<\/p>\n

Mastic:<\/strong>\u00a0Adds an aromatic flavor to the date filling and will take the maamoul to a whole new level.<\/p>\n

Mahlab, or Mahleb<\/strong>: an aromatic white spice, used in the Middle East for baked goods.<\/p>\n

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Date Maamoul with Sweetened Condensed Milk<\/h2>\n\n