Cheese Maamoul: A Unique Syrian Dessert from Latakia
Cheese maamoul is a delicious Middle Eastern treat with a unique twist on the traditional maamoul we know and love!
Maamoul is deeply rooted in Middle Eastern culinary traditions and is often associated with festive occasions such as Eid al-Fitr, Christmas, and Easter. You’ve probably tasted—or at least heard of—the classic date-filled or nut-filled maamoul. But have you ever tried cheese maamoul?
I’m guessing many of you haven’t associated cheese with maamoul! Yet, this delightful dessert is a beloved specialty of Syria’s coastal region, particularly around Latakia (Ladhiqiyyah, اللاذقية).
Unlike traditional date or nut maamoul, cheese maamoul features a delicate, subtly sweet exterior with a warm, gooey cheese filling that melts in your mouth. Each piece is dusted with powdered sugar, often topped with chopped pistachios, and beautifully garnished with orange blossom petal jam.
The secret to enjoying cheese maamoul? Serve it warm! Break through the delicate crust, sink your spoon into the molten, cheesy center, and savor the irresistible combination of creamy cheese, gentle sweetness, and fragrant floral notes.
If you love exploring authentic Syrian desserts and discovering lesser-known Middle Eastern sweets, this unique cheese-filled maamoul deserves a spot on your must-try list. One bite, and you’ll understand why this regional specialty is so memorable!
Growing up in Beirut, Eid al-Fitr inevitably meant date- and nut-filled maamoul, lovingly made by my mother and the other women in our family. That beautiful tradition continued after I got married and had a kitchen of my own. No Eid felt complete without baking a huge batch of maamoul to share with family, friends, and guests as we gathered to celebrate the spirit, warmth, and joy of Eid.
But this year, our celebrations are going to be a little different.
You’ve probably had date or nut maamoul, right? But have you ever tried cheese maamoul? If not, now’s your chance! The idea of cheese tucked inside maamoul is, in itself, a reason to celebrate. And trust me, one bite of this warm, gooey, cheesy delight might just make it your new Eid favorite!
Cheese maamoul brings together all the wonderful flavors of traditional maamoul, from fragrant orange blossom water to the warm, aromatic notes of mahlab, but with a delicious twist: a luscious, gooey cheese filling! The aroma that fills your kitchen as these little treats bake in the oven is simply heavenly.
And why save this delightful treat for Eid? Cheese maamoul is just as wonderful year-round, whether served at Christmas, Easter, or any special celebration. The next time you’re looking for a sweet ending to a Middle Eastern-inspired meal, give this cheese maamoul recipe a try. These little bites of cheesy, fragrant goodness are truly fabulous!
Cheese Maamoul Are Perfect for Freezing!
You don’t have to bake the entire batch at once! One of the best things about cheese maamoul is that they freeze beautifully before baking. It’s a real lifesaver when unexpected guests drop by or when you’re craving something sweet and comforting but don’t feel like spending too much time in the kitchen.
How to freeze cheese maamoul:
- Arrange the shaped, unbaked cheese maamoul on a baking sheet, making sure they don’t touch.
- Cover each piece individually with plastic wrap and place the tray in the freezer until the maamoul are completely frozen solid.
- Once frozen, transfer them to an airtight, freezer-safe container or bag for convenient storage.
How to bake frozen cheese maamoul:
When you’re ready to enjoy them, bake the frozen maamoul straight from the freezer in a preheated oven at 400°F (200°C) for 12–15 minutes, or until they turn lightly golden. There’s no need to thaw them first!
These make-ahead cheese maamoul are perfect for holidays, last-minute guests, or whenever you need a little homemade comfort. Simply freeze now and bake later for a warm, cheesy treat fresh from the oven!
Hadia’s Tips and Tricks for Perfect Cheese Maamoul
Want to make the most delicious Syrian cheese maamoul? These tips will help you achieve a fragrant, tender semolina dough, a perfectly melted cheese filling, and beautifully shaped maamoul that hold together while baking.
- Use the best-quality ghee you can find. Without a doubt, flavorful ghee is one of the secrets to delicious maamoul! Its rich aroma gives the semolina dough its distinctive taste and irresistible fragrance.
- Make sure the cheese is completely dry. This is especially important when preparing the cheese filling. Excess moisture can cause the maamoul dough to crack during baking, so drain the cheese thoroughly and pat it dry before stuffing.
- Choose cheese that melts beautifully. Tchiki Akkawi and mozzarella are excellent options for a gooey, delicious cheese maamoul filling. If using Akkawi, remember that it is preserved in salt and needs to be desalted before use.
- How to desalt Akkawi cheese: Cut the cheese into squares, cover with water, and soak for about 8 hours, changing the water every hour to draw out the excess salt. Drain thoroughly and pat dry before using. If you’re using mozzarella, you can skip this step!
- Use fresh mozzarella instead of pre-shredded cheese. Pre-packaged shredded mozzarella often contains anti-caking agents that can affect its melting properties. For the best gooey, stretchy filling, grate or cut fresh mozzarella yourself.
- Give the semolina time to absorb the ghee. Melt the ghee and add it to the fine semolina while still warm. This helps the semolina absorb the fat and softens the grains, contributing to a more tender dough. Cover and let the mixture rest for at least 4 hours, or overnight, before adding the remaining ingredients.
- Freeze the cheese maamoul before baking. Once filled, molded, and sealed, arrange the maamoul on a tray and freeze for at least 1 hour. This important step helps the dough firm up and reduces the risk of the cheese leaking out during baking.
- Master the molding and sealing. The secret to beautifully shaped cheese maamoul is making sure the filling is completely enclosed. Seal every opening carefully so the cheese stays inside as it melts in the oven.
- Let the maamoul rest before serving. Freshly baked cheese maamoul have a delicate, crumbly semolina crust. Resist the temptation to transfer them straight from the oven to your serving plate! Let them firm up for about 5 minutes before handling to help prevent breakage.
- Find your ingredients at Middle Eastern grocery stores. Fine semolina, orange blossom water, and ground mahlab (mahleb) are commonly available at Middle Eastern specialty markets. These ingredients give Syrian cheese maamoul their signature fragrance and flavor.
- Make a bigger batch! This cheese maamoul recipe doubles or triples easily, making it perfect for Eid, Christmas, Easter, family gatherings, or whenever you want to stock your freezer with a delicious homemade treat.
Follow these tips for cheese maamoul with a fragrant, tender crust and a warm, gooey cheese center. A little patience with the dough, careful sealing, and the right cheese make all the difference!
Looking for more festive sweets?
- Ghraybeh
- Date Maamoul
- Pistachio Maamoul
- Tamara Ghraybeh
- Saniora
- Maamoul Mad Bil Tamer
- Farida’s Date Ring Kaak
- Lebanese Coconut Cookies
- Almond Paste Stuffed Cookies
Cheese Maamoul
Description
Equipment
- ramekins
Ingredients
- 1 cup fine semolina farina
- 2 cups all-purpose flour
- 1 cup ghee use the best-quality ghee you can find
- 8 tablespoons powdered sugar
- 2 tablespoons powdered milk
- 1 teaspoon ground mahlab mahleb
- 2 tablespoons orange blossom water
- ½ cup milk
- 300 g 10.5 oz desalted Akkawi cheese or mozzarella, shredded
For Garnish
- A handful of chopped pistachios
- Orange blossom petal jam
Instructions
- Heat the ghee gently over low to medium heat until completely melted. While still warm, pour it over the fine semolina and stir until well combined, ensuring the semolina is evenly coated. Cover and set aside to rest for at least 2 hours, or overnight, before adding the remaining ingredients. This resting time allows the semolina to absorb the ghee, helping create a tender, flavorful maamoul dough.
- After four hours or more, you’ll notice that the semolina grains have softened and absorbed the ghee. Add the flour, powdered sugar, mahlab, and powdered milk. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.Add the orange blossom water, followed by the milk gradually, mixing with your hands until well combined. Gently bring the mixture together, kneading just enough to form a cohesive dough ball. Cover and let the dough rest for another 30 minutes before proceeding with the recipe.
- Meanwhile, prepare the cheese filling. Choose a cheese with good melting properties, such as Tchiki Akkawi or mozzarella.If using Tchiki Akkawi, keep in mind that it is heavily salted for preservation and needs to be desalted before use. Shred the cheese, place it in a bowl, cover with water, and soak for about 8 hours, changing the water every hour to reduce its saltiness. Once desalted, drain the cheese thoroughly and squeeze out any excess moisture.If using mozzarella, simply shred the cheese and skip the soaking process! Make sure the cheese is well drained and as dry as possible before filling the maamoul.
- Soak up the moisture in cheese with paper towels: Put your shredded cheese on top of kitchen paper towels. Place additional kitchen towels on top of the cheese. Use gentle pressure to press the moisture out of the mozzarella. Repeat until you have removed the desired amount of moisture.The cheese has to be totally dry before stuffing the maamoul, otherwise your dough will crack while baking.
- Preheat the oven to 400°F (200°C).
- Divide the dough into 14 equal portions and roll each portion into a ball. Working with one ball at a time, flatten it with your hands to about ½ inch thick. Press your thumb into the center to create a well for the filling, then gently shape the sides with your fingers to ensure they are even.Fill each dough round with 1 tablespoon of shredded cheese. Carefully bring the edges of the dough together over the filling and pinch firmly to seal. Proper molding and sealing are key to preventing the cheese from leaking out during baking!To shape the cheese maamoul, wrap a cup or deep ramekin with plastic wrap, covering the bottom and sides and allowing the wrap to extend over the rim. Place a filled dough ball inside and gently press it down to level and shape it.Alternatively, for larger cheese maamoul, use a jumbo, deep muffin pan. Place each filled dough round directly into a muffin cavity and gently press to shape. There’s no need for plastic wrap with this method! You can freeze the maamoul directly in the muffin pan and bake them straight from the freezer when you’re ready.
- Freeze the shaped maamoul for at least 1 hour before baking. Don’t skip this step! It helps the dough firm up and keeps the cheese filling from leaking out in the oven.
- Bake for 10–12 minutes, or until the bottoms are golden while the tops remain slightly pale. Remove from the oven and immediately dust with powdered sugar. Garnish with chopped raw pistachios and a little orange blossom petal jam, if desired. Serve warm and enjoy these delicious, gooey cheese maamoul straight from the oven. Simply irresistible!
- Cheese maamoul are perfect for making ahead and freezing! Arrange the unbaked maamoul on a baking sheet and freeze until firm. Once frozen, wrap each one individually in plastic wrap and transfer to a freezer-safe container or bag.When you’re ready to bake, place the frozen maamoul directly in a preheated 400°F (200°C) oven and bake for about 15 minutes, or until the bottoms are golden and the tops remain slightly pale. There’s no need to thaw them first!A wonderful make-ahead dessert to have on hand for unexpected guests, holiday gatherings, or whenever you’re craving a warm, gooey cheese maamoul!
