{"id":41734,"date":"2025-03-19T17:16:33","date_gmt":"2025-03-19T16:16:33","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=41734"},"modified":"2026-03-17T01:13:43","modified_gmt":"2026-03-17T00:13:43","slug":"pistachio-maamoul-lebanese-filled-semolina-cookies","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/pistachio-maamoul-lebanese-filled-semolina-cookies\/","title":{"rendered":"Pistachio Maamoul (Lebanese Filled Semolina Cookies)"},"content":{"rendered":"

The maamoul<\/strong> is a traditional Middle Eastern pastry, prepared with a dough made of semolina, flour, or a mixture of both, filled with dates, walnuts, or pistachios like this pistachio maamoul.<\/strong> It is shaped using a special maamoul mold offering different patterns. <\/p>\n

It is a pastry prepared especially for Eid al-Fitr at the end of Ramadan or for Easter in Lebanese cuisine, but it is also enjoyed on other occasions.<\/p>\n

\"Lebanese

Pistachio maamoul<\/p><\/div>\n

Recipe for pistachio maamoul, crumbly and melt-in-your-mouth <\/strong><\/span><\/div>\n

If you appreciate Lebanese cuisine, you must know maamoul, this pastry with a crumbly and friable texture, slightly crispy, with a good butter taste, flavored with orange blossom and rose water, generously filled.<\/p>\n

After offering you some Algerian pastries for Eid al-Fitr like makrout el louz<\/strong>, we’re heading to Lebanon with this delicious maamoul filled with pistachios (\u0645\u0639\u0645\u0648\u0644 \u0628\u0627\u0644\u0641\u0633\u062a\u0642)<\/strong><\/p>\n

This pastry is found in several Middle Eastern countries where it is very popular. It is prepared as a family for festive occasions to perpetuate traditions but also for everyday snacks.<\/strong> It is perfect with a glass of tea or a cup of coffee.\"Pistachio<\/p>\n

Preparing a perfect maamoul from Lebanese cuisine<\/strong><\/h2>\n

The maamoul<\/strong> is a relatively simple pastry to prepare but requires a dough resting time of 3 to 4 hours. This rest allows the semolina to swell, just like when preparing kalb el louz<\/strong><\/a>. You will also need a mold for shaping, in wood or plastic. Today, you can find them almost everywhere with many patterns, each more beautiful than the other. <\/p>\n

However, if you don’t have a mold, it is entirely possible to shape them by hand, giving them a basic form. After filling a ball of dough with the stuffing, you can flatten it into a round or square shape with the palm of your hand. You can also use a cookie cutter to get more regular shapes. Silicone imprints will also work.<\/p>\n

Traditionally, the shape of maamouls varies according to their filling, which allows distinguishing the different flavors inside. For example, those filled with dates can have a round or oval shape, while pistachio maamouls<\/strong> have a long shape. <\/p>\n

It’s a pastry that is not very sweet, so it is generously dusted with powdered sugar after baking. They can also be dipped in honey as I do with chebakia<\/strong><\/a>.<\/p>\n

\"Easy<\/p>\n

I particularly like date maamouls which remind me of makrout, but I was tempted to try those with pistachio. <\/p>\n

Even if the cost of pistachio is relatively expensive, you will only need a small quantity which will give you about fifty small pastries. You can of course divide the recipe.<\/p>\n

Ingredients :<\/strong><\/h2>\n

NB<\/strong>: You can find the printable recipe card at the end of the article.<\/span><\/p>\n

Maamoul dough<\/strong><\/h3>\n