Maamoul Mad Bil Ashta
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
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!
Tried this recipe?Let us know how it was!