Maamoul bars with dates – Style of Beirut

August 24, 2022  •  Class: ,

This recipe took me about 3 months (even longer) to make. I had ready the dough (it takes one minute or so) and saved it in a bag within the fridge. I saved glancing at it each on occasion fascinated about making maamoul utilizing one of many half dozen molds I’ve. The considered making maamoul  felt actually blah and I’d simply chorus from grabbing that bag of semolina dough.

Lastly, after months (3 months? 4 months?) I did seize that bag, gave it a fast sniff. It smelled effective. I assumed, effectively, perhaps I can do maamoul madd as a substitute!  Simply unfold the dough in a pan, cowl it with a layer of date paste after which a high layer of dough and achieved!

So I did simply that. It labored out SUPERBLY!!! I liked the outcomes much more than once I made maamoul painstakingly, one by one.


Maamoul bars with dates

Joumana Accad
Mediterranean, Center Jap
August 24, 2022

Candy Pastries, Pastries/Breads,

Pastry, semolina, bars, conventional meals, ma’amoul, date paste,

25-35 maamoul bars servings

Prep Time: half-hour

Cook dinner Time: 25 minutes


3 cups effective semolina

1 cup melted ghee or butter + 1/4 cup butter or ghee for the date paste

14 oz date paste OR 2 cups of dates (seeded) softened in a single cup of water or orange juice (contemporary).

Flavoring for the date paste: vanilla or orange blossom water,  1tsp or extra, to style



  1. In a bowl, place the semolina and pour the melted butter or ghee. Combine to mix till the combination kinds a dough. Switch to a plastic bag or container, cowl and go away within the fridge in a single day or (like I did) for a number of months.
  2. Make the filling: Now there are two prospects, both use date paste already achieved and bought in packages of 14 ounces every, or make your personal with dates bought complete. I used some dates I had that had been languishing within the fridge. First, you open every to ensure they’re clear inside (no minuscule bugs crawling), dump the pit, and switch them to a saucepan. Add water or juice (orange, or different that goes effectively with dates) and simmer gently for about half-hour or longer or till the dates have softened sufficient and get plumped-up. At this level, cool after which switch to a meals processor to purée them, including a number of dollops of butter or ghee to the combination. I used about 4 tablespoons of butter. You too can add some spices or flavoring in case you like (vanilla, rum, rose or orange blossom water for instance, cardamom, cinnamon, clove)
  3. So now’s time to type the bars. Take away the dough from the bag, therapeutic massage it a bit and minimize it into two halves. Roll one half between two sheets of wax paper to suit the pan. This dough is delicate so it’s straightforward to regulate or minimize off a number of items right here and there to get it to suit. Preheat the oven to 350F.
  4. Unfold the date paste over the underside layer as evenly as attainable, with out going too near the sting to keep away from having the date paste slip by means of and burn on contact with the new pan.
  5. Roll the highest layer between two sheets of wax paper and take away the highest sheet and flip it over the date layer. Chisel the dough right here and there as wanted to get it as at the same time as attainable and prick it with a fork or use the fork to make a design. That is completely non-compulsory.
  6. Bake for about 35 minutes or till the dough seems golden and brownish across the edges. Cool and take away rigorously from the pan, as that is a particularly brittle dough, much like shortbread.
  7. Reduce into bars and revel in!

Recipe Notes

  1. If utilizing the date paste that is available in a 14-ounce bundle, run it by means of the processor as effectively with some melted butter and a pair tablespoons of juice or flavoring to melt the combination because it tends to be stiff.
  2. The semolina dough ought to be delicate, however as soon as it sits within the fridge tightly wrapped in a plastic bag, it’ll stiffen and the semolina will broaden (particularly since I left mine for months at a time). Within the occasion the dough is just too stiff or dry, a bit milk or (what my grandmother used to do) some orange blossom water or rose water added one tablespoon at a time will do the trick.

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