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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Material and utensils needed for the Maamoul baking
- 3 different Maamoul molds
- little corn oil
- oil brush
- baking pans
- raw cane sugar
- spice grinder
What is Maamoul and why is it so famous?
Lebanese Maamoul is a traditional pastry that is an integral part of Easter celebrations.
Although available all year round in major pastry shops, it remains specific to Easter for both Maronite and Orthodox Lebanese Christians.
Making Maamoul at home is a celebration in itself, often shared between neighbours and friends in order to find the "courage" for preparing and baking the dozens if not hundreds of Maamoul cakes that will be distributed to the families. A family doesn't get a few cakes as Maamoul quantities are rather measured in multiples of kilograms!
When you visit other family members or friends at Easter in Lebanon, you must taste their Maamoul, that's simply an obligation and because you end up tasting each of the almonds, pistachios and dates variants, you end up overshooting all limits of blood sugar levels, insuline peaks and calories intake upon each of those visits...
And then what? After all, diabetes and diet can wait and be dealt with once the celebrations are over!
Although available all year round in major pastry shops, it remains specific to Easter for both Maronite and Orthodox Lebanese Christians.
Making Maamoul at home is a celebration in itself, often shared between neighbours and friends in order to find the "courage" for preparing and baking the dozens if not hundreds of Maamoul cakes that will be distributed to the families. A family doesn't get a few cakes as Maamoul quantities are rather measured in multiples of kilograms!
When you visit other family members or friends at Easter in Lebanon, you must taste their Maamoul, that's simply an obligation and because you end up tasting each of the almonds, pistachios and dates variants, you end up overshooting all limits of blood sugar levels, insuline peaks and calories intake upon each of those visits...
And then what? After all, diabetes and diet can wait and be dealt with once the celebrations are over!
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Shaping the Maamoul pastries into specific decorated molds
Specific wooden molds are available in the market.
From first to last picture: walnut mold, almond mold, pistachio mold.
Use a kitchen brush to spread corn oil all over the mold's inner cavity as shown further below.
From first to last picture: walnut mold, almond mold, pistachio mold.
Use a kitchen brush to spread corn oil all over the mold's inner cavity as shown further below.
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Put the stuffed dough into the mold and press well all over its surface.
Hit the mold firmly and with a 45 degrees angle onto a kitchen towel placed over a wooden table.
The Maamoul will be expelled out of the mold.
Hit the mold firmly and with a 45 degrees angle onto a kitchen towel placed over a wooden table.
The Maamoul will be expelled out of the mold.
Finally, baking the Maamoul
Preheat your oven at 200 degrees Celsius and bake the Maamoul until the dough is hard and its bottom turns into light brown
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Separately and in parallel, grind raw cane sugar preferably crystallized and dry, into your spice grinder, then spread a thin coat of sugar over the Maamoul cookies while still hot meaning immediately upon removing them from the oven.
Use a strainer as shown to spread the sugar powder in an even and homogeneous manner.
Use a strainer as shown to spread the sugar powder in an even and homogeneous manner.
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Enjoy your Maamoul all along the month that follows Easter!
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