Maamoul Mad is one of those recipes I come back to again and again for my family. It has all the nostalgic flavor of traditional maamoul cookies, but it is much easier and more casual. Instead of shaping each cookie by hand, everything is pressed into a pan, baked, and cut into soft, buttery cookie bars.
You still get the same beautiful combination of flavors that we love in the Levant. A tender semolina crust, a thick layer of warm cinnamon-scented dates, and delicate floral notes from rose water and orange blossom water. I often make this for family gatherings, especially during Ramadan or Eid, and the pan is always the first dessert to disappear. I also make a cream version of Maamoul Mad, but the date one will always taste like home to me.
What Is Maamoul Mad?
Maamoul Mad, sometimes called “Maamoul bil Siniyyeh” in Arabic, is a Levantine dessert inspired by classic maamoul cookies. Traditional maamoul are individually shaped cookies filled with dates, walnuts, or pistachios, often made for Eid, Christmas, and other special occasions.
Maamoul Mad takes the same idea and turns it into a pan baked dessert. Instead of shaping many small cookies, one soft semolina dough is pressed into a pan, layered with a generous date filling, and topped with more dough. After baking, it is cut into bars or diamond shapes.
This dessert is popular across Jordan, Lebanon, Palestine, and Syria. The dough is usually made with semolina and lightly scented with ingredients like mahlab, mastic, rose water, or orange blossom water. The filling is most often dates, gently spiced and softened with butter or ghee.
There are small regional differences. In Jordan, many families prefer a mix of fine and coarse semolina for a slightly rustic texture. In Lebanon, fine semolina is more common, often with stronger floral notes and the addition of mastic. My version uses only fine semolina for a soft, melt in the mouth texture, with optional mahlab and mastic for extra depth.
Maamoul Mad feels less formal than individually shaped maamoul cookies, which is exactly why I love it. It is perfect for family gatherings, potlucks, or anytime you want traditional flavor without extra work.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Fine semolina: I use 100% fine semolina for a soft, melt-in-the-mouth texture. Fine semolina hydrates quickly and gives Maamoul Mad that smooth, tender crumb. If you prefer a more traditional, slightly grainier texture, you can swap some of the fine semolina for coarse semolina.
- Unsalted butter: Softened butter coats the semolina and gives the crust its buttery tenderness. Make sure the butter is fully softened so it blends smoothly into the dough. You can substitute butter with ghee.
- Granulated sugar: Maamoul is not meant to be overly sweet. The crust uses only a little sugar because the date filling provides most of the sweetness.
- Mahlab (optional): A traditional Middle Eastern spice made from cherry pits. It adds a sweet, floral, almond-like aroma. If you cannot find it, you can simply omit it.
- Mastic (optional): Adds a light pine and floral note, common in Lebanese-style maamoul. If using it, grind the mastic with a teaspoon of sugar in a mortar until very fine to avoid gritty bits.
- Instant yeast: A small amount of yeast softens the semolina dough. It will not make the dough rise. Its only role is tenderness.
- Warm milk: Hydrates the semolina and helps activate the yeast slightly. The dough should feel soft and pliable after resting, similar to soft Play Doh. Milk can be substituted with water if needed.
- Orange blossom water and rose water: These floral waters give Maamoul Mad its classic Levantine aroma. Use the listed amounts for a gentle flavor that isn’t overpowering.
- Date paste: The filling is made from soft baking dates that become spreadable when warmed. If your date paste is dry, warm it longer or add a teaspoon or two of water to help it soften.
- Cinnamon and ground anise or cardamom: Cinnamon adds warmth, while anise or cardamom gives the filling a subtle aromatic depth. Anise is more traditional in Jordan, while cardamom is popular across the Levant.
- Melted butter and vegetable oil: These help soften the date paste and keep the filling smooth. Butter adds flavor, and oil keeps the filling from firming up once cooled.
Storage
Store the cooled bars in an airtight container at room temperature for 3 to 4 days. If you are stacking them, you can place parchment paper between the layers.
For longer storage, freeze the bars for up to 2 months. Let them thaw at room temperature before serving.
Pan Size Options
I prefer baking these bars in a a 9 x 13 inch (23 x 33 cm) pan. The layers are balanced, the bars are easy to cut, and the texture feels just right.
If you use a smaller pan like 9 x 9 inch (23 x 23 cm), expect thicker bars and a slightly longer bake time.
More Levantine Treats to Try
Helpful Tips
- Keep a close eye on the broiler. It gives a lovely golden top but can brown very quickly.
- The dough should feel soft and pliable, almost like soft Play Doh. If it feels too dry, you can add a tiny splash of milk.
- The yeast is there to make the crust tender. It will not make the dough rise like bread, so do not worry if it does not puff up.
- Date paste can vary. Fresher date paste softens quickly. Older paste may need a bit more time over low heat and more mixing.
- Pre cutting the bars before baking helps you get neat, even pieces with less cracking.
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Maamoul Mad (Date Maamoul Bars)
Equipment
- 9×13 inch baking dish (23 x 33 cm)
- Bench scraper or sharp knife
- Small saucepan
- Fork
- Plastic wrap
Ingredients
Crust
- 3 cups (500 g) fine semolina
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 1 cup (225 g) unsalted butter softened
- ½ teaspoon mahlab
- ¼ teaspoon mastic ground with a pinch of sugar
- ½ teaspoon instant yeast
- ½ cup (120 ml) milk warm
- 1 tablespoon (15 ml) orange blossom water
- 1 tablespoon (15 ml) rose water
Date Filling
- 28.2 ounces (800 g) date paste
- 2 teaspoons ground cinnamon
- ½ teaspoon ground anise or cardamom
- ¼ cup (57 g) melted unsalted butter
- 2 tablespoons (30 ml) vegetable oil
Instructions
- Combine the fine semolina, sugar, salt, mahlab, mastic, and instant yeast in a bowl, then mix well.
- Add the softened butter and rub it into the mixture until it feels sandy and well coated.
- Pour in the warm milk along with the orange blossom and rose water, then mix until a soft dough forms.
- Cover the dough and let it rest for 20 minutes so the semolina hydrates. The dough should feel soft and pliable like soft Play-Doh.
- To a separate bowl, add the date paste, melted butter, oil, cinnamon, and anise or cardamom.
- Mix until the filling softens and becomes pliable.
- Line a 9 x 13 inch (23 x 33 cm) pan with plastic wrap, then press the soft date mixture into an even layer. Lift the molded date layer out using the plastic wrap, then set aside.
- Divide the semolina dough into two equal pieces of about 450 g each. Line the pan with plastic wrap again, and spread one half of the dough evenly. Lift the molded layer out using the plastic wrap, then set aside.
- Lightly spray the pan with oil, then press the remaining semolina dough portion evenly into the bottom of the pan, then smooth the surface.
- Place the molded date layer on top of the dough, then gently press it but do not allow it to fully reach the edges.
- Place the remaining molded semolina dough on top to cover.
- Smooth the top gently with your hands so the surface is even, then press seams together so the filling is sealed.
- Use a fork to create a decorative pattern on top, then cut into 12 or 24 pieces with a bench scraper or sharp knife.
- Bake at 350°F (180°C) for 20-22 minutes until the top is set.
- Turn on the broiler and broil for 2 minutes until lightly golden.
- Cool completely in the pan, then separate the bars along the cut lines.
- For clean cuts, use a long sharp knife and wipe between slices.
Notes:
- You can leave out the mastic if you prefer. If using it, grind with 1 teaspoon sugar in a mortar until very fine.
- If you cannot find mahlab, simply omit it. The bars will still taste wonderful.
- The yeast is used to soften the dough, not to make it rise, so you will not see much visible lifting.
- If your date paste is a little dry, keep it on low heat longer and stir until it becomes smooth and spreadable.
- Store at room temperature for 3 to 4 days, or freeze up to 2 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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