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How to prepare pistachio and walnut maamoul

How to prepare pistachio and walnut maamoul

. 2 min read

Easter is right around the corner and with it, comes Maamoul! Preparing Maamoul at home is a great way to get the whole family involved, creating an activity to spend quality time together, while making a delicious treat!


Maamoul Dough

  • 450g of coarse semolina
  • 140g of flour
  • 1/2 cup of regular sugar
  • 270g of butter, melted
  • 120ml of rose water
  • 30ml of orange blossom water
  • ⅙ teaspoon of yeast
  • ¼ cup of warm water
  • Ground mahlab, to taste

Nut Filling

  • ¾ to 1 cup of regular sugar
  • 2 cups of powdered sugar
  • 230g of unsalted pistachio nuts
  • 230g of unsalted walnuts
  • 30ml of rose water
  • 30ml of orange blossom water


Preparing the Maamoul dough

1. Mix the coarse semolina and flour with the sugar using your hands or with a food processor.

2. Melt the butter on a low heat. Once cooled, pour the melted butter into your semolina and flour mix and work it with your hands until it becomes a paste.

3. Warm the rose water and orange blossom water, then pour onto your paste.

4. Dilute the yeast in 1/4 cup of warm water and then add it to your paste.

5. Add a pinch of the mahlab powder, then knead the dough with your hands until all is fully incorporated.

6. Leave the dough to rest, covered at room temperature, for 7-10 hours.

Preparing the nut filling

1. Grind the pistachios, walnuts, or a mix of both, with sugar in a food processor for around 2-3 minutes.

2. Add the rose water and orange blossom water, then continue to blend for 2 more minutes. Be careful not to blend the mixture into a paste, you should still be able to see small chunks.

Molding and baking the Maamoul

1. Scoop around 1 tablespoon of the dough and place it in the palm of your hand, flattening it to around 1/3 of an inch.

2. Add a heaping teaspoon of filling to its center, then bind the edges together and close the dough around the filling.

3. Place the Maamoul into a wooden Maamoul mold, pressing it gently with your fingers to make it even with the mold surface.

4. To remove the Maamoul, tap the mold’s edge onto a cutting board until it comes out.

5. Once you have molded all of your Maamoul, place them on a baking tray that has been slightly buttered and dusted with either flour or semolina.

6. Bake at 220°C for 13-15 minutes, or until the Maamoul turns light brown.

7. After removing from the oven, dust the Maamoul with powdered sugar while still hot. The powdered sugar will melt, giving your Maamoul a slight glaze.

8. Let the Maamoul cool to room temperature, then dust again with powdered sugar.

Now your Maamoul is ready to serve! To store, keep in an airtight container at room temperature or in the fridge.