Maamoul Mad is a modern variation of the beloved Maamoul cookie — transformed into a layered dessert that’s easier to prepare, slice, and serve. With a rich, buttery semolina crust and a soft, spiced date filling, these bars are topped with fragrant pistachios for a traditional finish. Ideal for holidays like Eid, Ramadan, or family celebrations, Maamoul Mad is perfect for those who love the flavor of Maamoul but prefer a simpler preparation in tray-bake form.
Why You’ll Love This Recipe
Maamoul Mad is not just easy to make, it’s also deeply satisfying. Here’s why this recipe will quickly become a favorite:
- Simplified version of traditional Maamoul: No need for individual shaping or molds — just press, layer, and bake.
- Buttery and aromatic: The semolina crust delivers a tender, melt-in-your-mouth texture with a warm hint of mahlab and vanilla.
- Naturally sweet filling: Dates provide richness and sweetness without the need for added sugar.
- Perfect for gatherings: Slice into neat bars or squares for sharing, gifting, or serving at holiday tables.
- Versatile presentation: Dress it up with pistachios, powdered sugar, or leave it simple for a rustic look.
- Freezer-friendly: Great to make ahead and store for special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
- Semolina
- All-purpose flour
- Unsalted butter, melted
- Granulated sugar
- Milk (or water)
- Ground mahlab (optional)
- Baking powder
- Vanilla extract
For the filling:
- Date paste
- Butter or ghee
- Cinnamon (optional)
For the topping:
- Finely ground pistachios
Directions
- In a large mixing bowl, combine the semolina, flour, sugar, baking powder, and mahlab (if using).
- Add the melted butter and mix with your hands until the texture resembles damp sand.
- Stir in the vanilla and gradually add the milk until a soft, pliable dough forms. Cover and let it rest for 30 minutes.
- Meanwhile, in a separate bowl, mix the date paste with the butter or ghee and cinnamon until smooth and spreadable.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Divide the dough in half. Press the first half evenly into the bottom of the prepared pan to form the base layer.
- Spread the date filling over the dough base in an even layer.
- Flatten the remaining dough between two sheets of parchment paper, then carefully transfer and lay it over the date filling. Press gently to smooth the surface.
- Bake for 35–40 minutes, or until the top is golden and the edges are firm.
- Allow the tray to cool completely before slicing into squares or bars.
- Sprinkle generously with finely ground pistachios before serving.
Servings and timing
- Servings: 16 squares
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Calories per serving: 280 kcal
Variations
- Nutty addition: Add crushed walnuts or almonds into the date layer for extra crunch.
- Spiced filling: Mix cardamom or nutmeg into the date paste for a more aromatic profile.
- Rose water scent: Add a splash of rose or orange blossom water to the dough or filling for a traditional floral note.
- Vegan version: Use plant-based butter and milk for a dairy-free alternative.
- Coconut crust: Replace part of the semolina with fine desiccated coconut for a slightly different texture.
Storage/Reheating
- Storage: Store Maamoul Mad in an airtight container at room temperature for up to 4 days.
- Refrigeration: Keep in the refrigerator for up to 7 days. Allow to come to room temperature before serving for best flavor.
- Freezing: Freeze individual bars wrapped in parchment paper and stored in an airtight container for up to 2 months.
- Reheating: Warm briefly in a low oven (300°F / 150°C) if you prefer serving it warm, though it’s often enjoyed at room temperature.
FAQs
What is the difference between Maamoul and Maamoul Mad?
Traditional Maamoul is shaped into individual filled cookies, often using molds. Maamoul Mad is a tray-baked version layered like bars, offering the same flavors with simpler preparation.
Can I make this recipe without mahlab?
Yes. Mahlab is optional and used for traditional flavor. If unavailable, you can leave it out or replace it with a pinch of cardamom for a different aroma.
Can I use fresh dates instead of date paste?
You can cook and mash fresh pitted dates with a bit of butter until soft to make a homemade paste. Be sure it’s spreadable and smooth before using.
How do I keep the dough from sticking when layering the top?
Rolling the dough between two sheets of parchment paper makes transferring easy and clean. Alternatively, press it gently into shape with your hands.
Why does the dough need to rest before baking?
Resting allows the semolina to absorb the liquids and fat fully, leading to a tender, cohesive dough that’s easier to press and shape.
Can I serve Maamoul Mad warm?
Yes, although it’s most commonly served at room temperature. A slight warming can enhance the buttery flavor if desired.
What type of pistachios should I use?
Use unsalted, shelled pistachios that are finely ground or very finely chopped for an elegant topping.
Can I cut it while warm?
It’s best to allow it to cool completely before slicing. Warm dough may crumble and the filling might be too soft to hold its shape.
How do I prevent the top crust from cracking?
Make sure the top layer of dough is evenly spread and pressed gently. Avoid over-baking and ensure the dough is pliable before layering.
Is this dessert overly sweet?
No, the natural sweetness of the dates is balanced by the mildly sweet crust. It’s rich but not overly sugary, making it suitable for all palates.
Conclusion
Maamoul Mad is a beautiful fusion of tradition and convenience, delivering the beloved flavors of Maamoul in an easy-to-make, shareable tray bake. With its buttery semolina layers, naturally sweet date center, and pistachio finish, it’s an elegant yet accessible dessert perfect for family gatherings, festive holidays, or simple tea-time indulgence. Whether you’re new to Middle Eastern baking or continuing a tradition, this recipe offers timeless satisfaction in every bite.
PrintMaamoul Mad – Baked Semolina Date Bars
Maamoul Mad is a baked semolina date bar inspired by traditional Maamoul cookies. With a soft, buttery semolina crust and a rich date filling, this tray-bake dessert is topped with ground pistachios and perfect for sharing during holidays and gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 2 cups semolina
- 1 cup all-purpose flour
- 1 cup unsalted butter, melted
- 1/3 cup sugar
- 1/4 cup milk (or water)
- 1/2 teaspoon ground mahlab (optional)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 1/2 cups date paste
- 2 tablespoons butter or ghee
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup finely ground pistachios (for topping)
Instructions
- In a large mixing bowl, combine semolina, flour, sugar, baking powder, and mahlab (if using).
- Add melted butter and mix with your hands until the mixture resembles wet sand.
- Stir in vanilla and milk gradually until a soft, pliable dough forms. Cover and let rest for 30 minutes.
- In a separate bowl, mix date paste with butter and cinnamon (if using) until smooth.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Divide the dough into two equal parts. Press one half evenly into the bottom of the prepared pan.
- Spread the date mixture evenly over the bottom crust.
- Flatten the second half of dough between two sheets of parchment paper, then carefully place it on top of the date filling.
- Gently press to even out the surface.
- Bake for 35–40 minutes, or until golden brown on top.
- Let cool completely before slicing into squares or bars.
- Sprinkle generously with finely ground pistachios before serving.
Notes
- Resting the dough helps hydrate the semolina and improves texture.
- Use parchment paper to make the top layer easier to transfer without breaking.
- Bars can be stored in an airtight container at room temperature for up to 5 days.
- Ground cinnamon in the filling adds warmth but can be omitted for a milder flavor.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 16g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg