December 17, 2013 7 Comments

A traditional Arabic dessert consisting of crushed walnuts and almonds combined with rose water in a pastry. There are many versions of this delicious sweet. This is my grandmother’s recipe who is of English, German and Chinese dissent and was taught by a first generation Lebanese woman. After hearing about Ma’amoul’s for 18 years this is my first attempt and once I master it will probably be my 84 year old nana’s last.




Makes approximately 20-25 biscuits



  • 500g Semolina
  • ½ cup self-raising flour
  • ¼ white sugar
  • 500g unsalted butter
  • ½ cup hot water
  • 3 tbsp. full fat milk


  • 500g walnuts
  • 500g blanched almonds
  • ½ cup caster sugar
  • 15g unsalted butter (2-3 tbsp.)
  • 25ml rose water (1/2 bottle)


  • ¼ caster sugar


  1. Preheat oven to 180 °C and line 2 large trays with baking paper.
  2. In a Mixmaster attached with a dough hook, mix semolina, flour and white sugar together. Gradually add the butter alternating with the water and milk. Beat until well combined.
  3. Flour a clean surface and form pastry into two long rectangular rolls. Cover with cling wrap and refrigerate for at least 20 minutes.
  4. For the filling, using a food processor blitz walnuts until they form a bread like consistency. Transfer into a large bowl. Repeat with the almonds and add them to the bowl.
  5. Add sugar, butter and rose water. Mix well using your hands or a wooden spoon.
  6. Flour surface and transfer pastry onto table. Cut down each pastry lengthwise to form small rectangles (approximately 2cm). Roughly roll out rectangle to a form a slightly thinner piece of pastry (palm size).
  7. Form a small ball of the filling and place in the centre of the rectangle pastry.
  8. Fold the edges of the pastry around the filling, forming one large ball. Pierce together any gaps in the pastry.
  9. Using a cookie pincher or a fork, create a pattern around each biscuit and on top to form a design.
  10.  Place on to tray and repeat until there is no remaining mixture.
  11. Cook for approximately 10-15 minutes or until lightly golden.
  12. While biscuits are still hot, sieve caster sugar on top.
  13. Allow biscuits to completely cool on a wire rack. Store in an airtight container.






missemzyy xox

December 17, 2013



  1. Margaret Lloyd

    December 17, 2013

    Yummy Em Will try this one ! Tom has a liking for deserts. Looking forward to Christmas I bet it will be a yummy one at your place. Sally is living it up in England having a royal time . xxx

  2. Jasna

    December 29, 2013

    Looks and sounds interesting…love your photos!

    • missemzyy

      December 29, 2013

      Thanks so much!

  3. dishnthekitchen

    December 29, 2014

    I’ve been looking for a recipe for ma’amouls ever since I bought a mold. I’ll have to check this one out once I get rid of all the xmas goodies….


      December 29, 2014

      Enjoy!! Let me know what you think 🙂

  4. Liz

    November 18, 2015

    Delicious looking!

    • Missemzyy

      November 19, 2015

      Thanks Liz!! x

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