In a large bowl, place the ghee and knead it with your hands until it becomes pale and fluffy.
Add the sugar, mix well, then slowly pour in the rose water and orange blossom water while mixing.
Add the yeast and gradually incorporate the semolina, allowing the dough to slowly absorb it. Semolina requires time to absorb liquids, so be patient with this step.
Once everything is thoroughly mixed, cover and let the dough rest for 1 hour at room temperature. If your room is cooler or drier, resting may take up to 2 hours.
Meanwhile, prepare the fillings. Using a stand mixer or your hands, mix the date filling until smooth.
Prepare the walnut and pistachio fillings in separate bowls, mixing all ingredients well.
Divide the dough into 25-gram balls.
The pistachio filling can weigh 24 grams to fit thinner molds.
Flatten each dough ball, place the filling of your choice in the center, and gently seal the dough around it. Make sure it is well sealed.
Dip each filled ball into fine semolina before pressing it into the mold. This prevents sticking and helps achieve a clean result. If needed, use plastic wrap or a nylon stocking as a liner.
For pistachio and walnut maamouls, preheat the oven to 200°C on convection mode.
For date maamouls, bake at 210°C on convection mode.
Bake on aluminum trays (ideal for even baking) on the middle rack: 8-10 minutes for pistachio/walnut or until just lightly golden.
Date maamouls should be well browned.
Halfway through, turn the tray 180 degrees to ensure even browning.
Let cool for 5 minutes, then carefully transfer to a rack. Once completely cooled, dust the walnut and pistachio maamouls with powdered sugar.
Recipe tips : If you are short on time, prepare the dough on the same day using all of the yeast to allow the semolina to rise quickly. If you have more time, prepare it the day before using only a quarter of the yeast.
Chef Amani, from Akkar to Sydney, through Instagram
bio
Chef Amani Khazaal Krayem, known as « It's Chef Amani » on social media, was born in Akkar before moving with her family to Tripoli two years later. She holds onto the intimate and friendly memories of Azmi Street, where she grew up, as they shaped who she is today. « That environment still lives within me, » she says.
After studying media and cooking in Sydney, Australia, where she now lives, Chef Amani seeks to combine the two. « Social media has allowed me to combine these worlds by blending my love of storytelling, cameras, editing, and visual creativity with my deep connection to cooking, » she explains. With a keen interest in pastry-making, she also takes classes with renowned chefs such as Karim Bourgi, Alexis Bouillet, and Yves Scherrer. « These experiences have helped me refine my technique, increase my skills, and confirm that cooking is an art form, » the young woman continues.
She has been living in exile in Australia since 2016, having chosen to follow the man she married, and she softens the pain of separation from her family, who are still in her homeland, with flavors and recipes that evoke Lebanon.
She shares her recipes on Instagram with her 149,000 followers (as of August 2025) « from all over the world. » « « It all started when I posted simple recipes on social media, made with love in my kitchen. The response was extraordinary,« she explains. She then went on to create a website where she posts her recipe videos, culinary stories, and educational content where technique meets Lebanese tradition. Determined not to stop there, she is currently developing her first line of products, which combine design and functionality.
"Maamoul is much more than just a dessert: it is a symbol of celebration, tradition and family reunions. As the holidays approach, homes across the Middle East fill with the comforting aroma of maamoul baking, heralding the joy of the celebrations to come. Whether filled with pistachios, walnuts or dates, these delicious biscuits are loved by all and cherished from generation to generation," explains Amani Khazaal Krayem. "The art of making maamoul varies from household to household, with each family adding their own personal touch. In this recipe, I offer my simple and easy-to-follow version for making maamoul," continues the chef, who notes on her Instagram account that this recipe is a hit." Maamoul are shaped using traditional wooden moulds decorated with delicate patterns, then baked until they turn a beautiful golden colour.
Chef Amani, from Akkar to Sydney, through Instagram
bio
Chef Amani Khazaal Krayem, known as « It's Chef Amani » on social media, was born in Akkar before moving with her family to Tripoli two years later. She holds onto the intimate and friendly memories of Azmi Street, where she grew up, as they shaped who she is today. « That environment still lives within me, » she says.
After studying media and cooking in Sydney, Australia, where she now lives, Chef Amani seeks to combine the two. « Social media has allowed me to combine these worlds by blending my love of storytelling, cameras, editing, and visual creativity with my deep connection to cooking, » she explains. With a keen interest in pastry-making, she also takes classes with renowned chefs such as Karim Bourgi, Alexis Bouillet, and Yves Scherrer. « These experiences have helped me refine my technique, increase my skills, and confirm that cooking is an art form, » the young woman continues.
She has been living in exile in Australia since 2016, having chosen to follow the man she married, and she softens the pain of separation from her family, who are still in her homeland, with flavors and recipes that evoke Lebanon.
She shares her recipes on Instagram with her 149,000 followers (as of August 2025) « from all over the world. » « « It all started when I posted simple recipes on social media, made with love in my kitchen. The response was extraordinary,« she explains. She then went on to create a website where she posts her recipe videos, culinary stories, and educational content where technique meets Lebanese tradition. Determined not to stop there, she is currently developing her first line of products, which combine design and functionality.
"Maamoul is much more than just a dessert: it is a symbol of celebration, tradition and family reunions. As the holidays approach, homes across the Middle East fill with the comforting aroma of maamoul baking, heralding the joy of the celebrations to come. Whether filled with pistachios, walnuts or dates, these delicious biscuits are loved by all and cherished from generation to generation," explains Amani Khazaal Krayem. "The art of making maamoul varies from household to household, with each family adding their own personal touch. In this recipe, I offer my simple and easy-to-follow version for making maamoul," continues the chef, who notes on her Instagram account that this recipe is a hit." Maamoul are shaped using traditional wooden moulds decorated with delicate patterns, then baked until they turn a beautiful golden colour.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
