Maamoul

April 5, 2015  • 

maamoul

Happy Easter and Happy Passover!

Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube).

Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. I have seen maamoul stuffed with apples and sweet cheese, but by far the best I have ever tasted were stuffed with honey. They were sold in Sidon (the coastal city in the South of the country) in the soap museum. To die for, literally.


Hope you enjoy the holiday and indulge a bit. I spent all week eating maamoul; I had ordered several dozens from a lady who makes them the traditional way crimping them one at a time  and donates the proceeds to charity. I had planned to give them away to the street kids, but gluttony got the best of me. I will have to make some or reorder them.

Comments

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  1. Nathalie says:

    Happy Easter! Love your blog.

  2. Ed Habib says:

    Al Maseeh Qam

  3. Joumana says:

    @Nathalie: Happy Easter! And thanks, so glad you do!

    @Ed Habib: Hakkan Qam!

    @Michelle: My pleasure! (mine too)

  4. Michelle says:

    Thank you for this wonderful recipe! This is one of my favourite sweet treats. Such a special treat for Easter. The date filling is my favourite 🙂

  5. Oui, Chef says:

    I have some maamoul molds that I haven’t used for years, such a shame. I must change that soon, they are so beautiful and super tasty!

    • Joumana says:

      @Oui, Chef: These were also filled according to tradition, with the long oval ones for pistachios. Usually the round ones are filled with almonds and (or) walnuts.

  6. Madeleine says:

    Where do I get the mamoule recipe

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