Date maamoul with peanut butter

October 21, 2016
Date and peanut butter maamoulDate and peanut butter maamoul
Preparation Time
Cook Time


With a hint of our chunky peanut butter, your maamoul sweets will taste differently! This recipe is worth trying!


  • To prepare the dough:
  • 1kg semolina
  • 250g fine semolina
  • 600g melted butter, let to cool
  • ½ tsp yeast
  • 2 tsp mahleb
  • 1 ground mastic
  • ¼ cup sugar
  • ¼ cup rose water
  • ¼ cup orange blossom water
  • Rose water as needed for kneading
  • To prepare the filling:
  • 50g melted butter
  • 500g date paste
  • 1 cup American Garden chunky peanut butter


  1. 1- To prepare the dough, in a bowl mix both types of semolina with sugar, mahleb, mastic, rose water and orange blossom water.
    2- Add the butter and knead using your hands until the mixture is crumbly. Cover and leave aside overnight to rest.
    3- Add the yeast and knead the dough with rose water until dough is firm.
    4- To prepare the filling: in a bowl, mix the date paste with butter and chunky peanut butter. Roll the mixture into small-sized balls.
    5- Shape the dough into walnut-sized balls. Put a ball in the palm of your hand and make a hole into it, using your thumb. Fill the hole with a date mixture ball. Seal the dough and put it in the maamoul mold.
    6- Repeat the same steps with the remaining dough balls then place the cookies on a non-stick baking tray.
    7- Bake the maamoul cookies in a preheated 200°C oven for 20 minutes, making sure to shake the tray from time to time.


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