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Lebanon · Dessert

Maamoul Mad Bil Tamr

60 min
410 kcal
8 servings

By eatmundo · July 11, 2026

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A 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.

According to eatmundo's ingredient comparison, the closest dish to Maamoul Mad Bil Tamr from another cuisine is Harsha (Morocco): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
8 servings

How to Make It

  • 1

    In a large bowl, mix 300g semolina and 50g sugar with 150g melted butter until it resembles wet sand. Cover and let it rest for at least 6 hours so the semolina absorbs the butter. Then add 30ml orange blossom water and 30ml water and knead briefly into a soft dough that holds together when pressed.

  • 2

    Preheat your oven to 180°C and grease a 25cm round baking tray with 10g of the butter.

  • 3

    Pit the dates and mash them with 20g softened butter and the cinnamon into a smooth, spreadable paste. If it is still stiff, work in 15ml warm water.

  • 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

    Flatten the remaining semolina dough into pieces between your palms and lay them over the date layer to cover it completely. Press the joins together and smooth the top with your hands.

  • 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

What is Maamoul Mad Bil Tamr?

Maamoul Mad Bil Tamr is a Lebanese dessert consisting of a layered semolina and butter crust filled with date paste and cinnamon. It is typically served in diamond-shaped pieces and consumed during religious holidays or social gatherings.

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 softened butter and cinnamon, and if it feels too stiff, add a tablespoon of warm water.

At what temperature and for how long should I bake it?

Bake in a preheated oven at 180°C (350°F) for 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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