🇱🇧 Lebanon · Dessert
Maamoul Mad Bil Tamr
By eatmundo · July 11, 2026
🇱🇧 LBA simplified, tray-baked version of the iconic Maamoul cookie, featuring a golden semolina crust layered over a rich, spiced date paste. It is a beloved sweet typically served on holidays.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 300g semolina with 100g melted butter until it resembles wet sand; let it rest for 30 minutes.
- 2
Preheat your oven to 180°C and grease a 25cm round baking tray with a little extra butter.
- 3
Pit the dates and mash them into a smooth paste, mixing in the cinnamon for a warm, aromatic depth.
- 4
Spread half of the semolina mixture evenly onto the bottom of the tray and press down firmly.
- 5
Distribute the date paste evenly over the semolina layer, ensuring it reaches almost to the edges.
- 6
Cover with the remaining semolina mixture, smoothing the top with your hands or the back of a spoon.
- 7
Bake in the oven for 25 minutes or until the edges turn a light golden brown.
- 8
Let it cool completely in the tray before cutting into diamond shapes and serving with coffee.
Frequently Asked Questions
Should I use fine or coarse semolina for Maamoul Mad?+
Use fine semolina (smeed farkha) to achieve the signature melt-in-the-mouth, sandy texture of the crust.
What is the best way to prepare the date filling so it stays soft?+
Mix the pitted date paste with melted butter and cinnamon, and if it feels too stiff, add a tablespoon of warm water or orange blossom water.
At what temperature and for how long should I bake it?+
Bake in a preheated oven at 180°C (350°F) for approximately 20 to 25 minutes until the edges turn a light golden brown.
Can I cut the Maamoul Mad immediately after removing it from the oven?+
No, let it cool completely in the tray before slicing; otherwise, the semolina crust will crumble and fall apart.
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