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🇱🇧 Lebanon dessert

Pistachio Ma'amoul

Buttery semolina cookies pressed into ornate moulds around pistachio filling.

Prep & cook1 hr 20DifficultyMediumServes12 pieces
Pistachio Ma'amoul

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Ingredient scale
12 pieces
  • 350g fine semolina
  • 150g plain flour
  • 220g butter
  • 80ml milk

Make it step by step

Method

  1. 1

    Rub butter into semolina and flour; rest the mixture for 30 minutes.

  2. 2

    Add milk and a spoon of rose water to form a soft dough.

  3. 3

    Mix chopped pistachios with sugar and another splash of rose water.

  4. 4

    Wrap dough around filling, press into a ma'amoul mould and release.

  5. 5

    Bake at 180°C for 15–18 minutes; cool before dusting with sugar.

Chef’s tip

Bake only until the bases colour lightly—the tops should remain pale.