Arab desserts · About 100 minutes

Homemade date maamoul with flour and semolina

Name: Homemade date maamoul with flour and semolina
Total time: 100 min
Yield: 8 people
Cuisine: Levantine
Ingredients: 150 g flour; 150 g fine semolina; 140 g softened butter; 40 g icing sugar; 70 ml milk; 200 g pitted date paste

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-15

Add milk gradually because flour and semolina absorb liquid differently.

Levantine cuisine

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Total time: 100 minutes
Servings: 8
Cuisine: Levantine

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Homemade date maamoul with flour and semolina

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Rub the butter into the flour and semolina until absorbed, then add the sugar.
Gradually add milk until the dough is soft and not sticky. Cover and rest for 45 minutes.
Divide into 16 pieces. Flatten each, add a little date paste, then close and shape by hand or with a mould.
Bake at 180°C for about 18–22 minutes until the bases are lightly golden.
Let the maamoul cool completely before moving. A serving is two small pieces.

A helpful tip ✳

Add milk gradually because flour and semolina absorb liquid differently.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

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Homemade date maamoul with flour and semolina

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