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Lebanese Easter Biscuits (Ma'amoul Biscuits)



75 piece(s)

For the Dough:-

  • 465 g Butter
  • 850 g semolina
  • 200 g potato starch
  • 1 tsp * Mahlab (opt.), see notes below
  • 200 g castor sugar
  • 200 g Orange Blossom Water
  • 3 * Ma'amoul moulds (opt.), see notes below

Pistachio Filling:-

  • 200 g Pistachios (shelled)
  • 80 g sugar
  • 25 g Orange Blossom Water

Walnut Filling:-

  • 200 g walnuts
  • 80 g sugar
  • 1 tsp cinnamon
  • 25 g Orange Blossom Water

Date Filling:-

  • 250 g Dates (pitted)
  • 15 g Butter (melted), (taken from above 'dough' quantity)
  • 1/4 tsp ground nutmeg
  • 50 g walnuts

Recipe's preparation

    The Dough Method:-
  1. Set aside 15 grams of the melted butter for the "Date Filling"
  2. Add to the butter, the semolina, potato starch, Mahlab (opt.) castor sugar, and orange blossom water
  3. Mix with the help of the spatula 5 min / sp.10
  4. Then knead the dough the dough 2 min / Dough mode (again, use the spatula if you need to)
  5. Place dough onto the TM mat and hand knead the dough for 2 minutes
  6. Place into another bowl, cover, and let the dough rest for 2 hours
  7. While the dough rests, prepare the fillings. (No need to clean your TM bowl for this)
  8. Melt butter in TM bowl 3 min / 100°C / sp.1

  9. The Pistachio Filling:-
  10. Place pistachios, sugar and orange blossom water into the TM bowl 5 sec / sp.7
    Set mixture aside

  11. The Walnut Filling:-
  12. Place walnuts, sugar, cinnamon and orange blossom water into the TM bowl 3 sec / sp.7
    Set mixture aside

  13. The Date Filling:-
  14. Place dates, reserved melted butter, nutmeg and walnuts into the TM bowl 10 sec / sp.10
    Set mixture aside

  15. To make the Ma'amoul Biscuits:-
  16. Knead dough by hand on your TM mat again, for 3 minutes
  17. Divide the dough into 3 even quantities - each third will be used for a filling
  18. Roll one of the thirds into a long thin rod like form. Use the TM mat's measures to make the rod 30 cm long. Then cut the rod into 6 cm lengths. (You should get 5 lengths out of the rod)
  19. Now, each of these 5 lengths can be rolled again and measured on the TM mat to 10 cm long. Now cut these lengths in 2 cm pieces. (You should end up with 25 pieces from the original third of dough)
  20. Repeat step 14 - 15 with the other 2 thirds of dough when you are ready to fill the next lot of ma'amoul. (I find the dough doesn't dry out to much if you work one third - and use one filling - at a time)
  21. Flatten a 2 cm piece of dough onto the TM mat with the palm of your hand making sure is it quite thin, but not too thin that it will tear
  22. Place the flattened dough into the ma'amoul mould of choice, and add the filling associated with that mould (see note below), gently pressing down and make sure it's quite compact, but be aware not to exert too much pressure as you don't want to tear the dough
  23. Bring the edges together and seal well making sure all filling is covered
  24. Release the ma'amoul by turning the mould over, and tapping gently but firmly the flat end of the mould against the edge of a table, and most importantly, have your other hand underneath ready to catch the ma'amoul as it comes free from the mould!!
  25. Your ma'amoul biscuit should be clearly stamped with the design
  26. Place onto a lined baking tray
  27. Repeat steps 17 - 22 until you have all biscuits completed
  28. Bake 200°C for 20 mins, or until slightly coloured
  29. Leave aside to cool completely
  30. Dust with icing sugar and serve. Please note:- Ma'amoul biscuits with the date filling are not sprinkled with icing sugar!

Accessories you need



Mahlab - This ingredient is special cherry seeds ground, and can be bought at any Middle Eastern Grocery Store.

Ma'amoul Moulds - Buy at the same shop as Mahlab.
The different Mould shape determines the filling inside.
Oval = pistachios, Circle = Walnuts, and Sun = Dates.
If you don't have moulds, you can flatten the dough, put filling in and wrap the dough around. Mark with a fork to differentiate the biscuits.

Store - Unrefrigerated, in a well-sealed container for up to 4 weeks... that's if they last that long!!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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