{"id":9487,"date":"2014-07-18T13:19:15","date_gmt":"2014-07-18T13:19:15","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9487"},"modified":"2026-10-21T22:58:59","modified_gmt":"2026-10-21T22:58:59","slug":"maamoul-mad-bil-ashta","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/maamoul-mad-bil-ashta\/","title":{"rendered":"Maamoul Mad bil Ashta \u2013 Lebanese Cream-Filled Semolina Bars"},"content":{"rendered":"

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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

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!<\/p>\n

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Essential Ingredients for Authentic Lebanese and Middle Eastern Desserts<\/h2>\n

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\u2014the signature touch that makes these sweets so uniquely Middle Eastern.<\/p>\n

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How to Make Maamoul Mad bil Ashta<\/h2>\n

Step 1: Prepare the Ashta Cream Filling<\/h3>\n

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!<\/p>\n

Step 2: Prepare the Semolina Dough<\/h3>\n

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.<\/p>\n

Step 3: Preheat the Oven and Prepare the Pan<\/h3>\n

Preheat the oven to 200\u00b0C (400\u00b0F), 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.<\/p>\n

Step 4: Press the First Layer of Dough into the Pan<\/h3>\n

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.<\/p>\n

Step 5: Spread the Ashta Cream Filling<\/h3>\n

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.<\/p>\n

Step 6: Roll Out the Top Layer of Semolina Dough<\/h3>\n

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.<\/p>\n

Step 7: Cover the Cream Filling with the Dough<\/h3>\n

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.<\/p>\n

Step 8: Bake Until Golden Brown<\/h3>\n

Transfer the pan to the preheated oven and bake for approximately 20\u201325 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.<\/p>\n

Step 9: Cool Completely Before Cutting<\/h3>\n

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.<\/p>\n

Step 10: Cut into Squares and Serve<\/h3>\n

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!<\/p>\n

More Lebanese Maamoul Recipes to Try<\/h2>\n

Maamoul Mad bil Tamer (Lebanese Date Bars)<\/strong><\/a><\/p>\n

\u00a0Date Maamoul<\/strong><\/a><\/p>\n

Pistachio Maamoul<\/strong><\/a><\/p>\n

Apple and Walnut Maamoul<\/strong><\/a><\/p>\n

\"\ud83d\udce9\" Let\u2019s Stay in Touch!<\/h2>\n
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Maamoul Mad Bil Ashta<\/h2>\n\n