delicious opulence and comfortable luxury


Ma’amoul are small shortbread pastries filled with dates, pistachios or walnuts. They are popular in Levantine cuisine and in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds.


There is a more elaborate version known as karabij, used on special occasions. In this, nut-filled ma’amoul balls are piled in a pyramid and served with a white cream called naatiffe made from egg whites, sugar syrup and soapwort. These are popular in Syria, Lebanon, and other Levantine countries.

Ma'amoul 2

Just now I got home with a rather large cache of this date, pistachio and walnut filled …. sinfully delectable delights. It is now that one finds him- and her- self buying boxes in unreal large dimensions as presents and gifts for friends and families and even not so close people.

It is a pre-easter and Easter ritual that repeats itself year after year, season after season.

Ma'amoul 3

The same attention is given in packing those, as one would when just spent a fortune on jewellery in the favourite down-town boutique.

Everybody … naturally …. has his and her favourite bakery where one would purchase mountains of those stuffed and buttery shortbreads. They all come … of course … after ones grand-ma aunty or mom …. and question the allegiance at your own peril.

Ma'amoul 5

Now consider that for a minute. Imagine biting through that buttery, crumbly crust and getting the faint hint of roses and orange blossoms, followed by the chewiness of pistachios, nutty and sweet.

Medicine and Health

…. YES …. I found this sentence while browsing and researching, at a site that calls itself Medicine and Health … and an easy to follow recipe you will find there as well.

… I know … right ?!?

Ma'amoul 6

I have not had the urge to try to produce Ma’amoul myself, therefore I do not have a recipe to share. But if you really want to step into Lebanese grandma’s footsteps and give it a go, you should probably follow Joummana Accad‘s instructions on taste-of-beirut.

You’ll find recipe for cheese ma’amoul, pistacchio ma’amoul and the ever so pretty crown cookies.

Ma'amoul 7

Now, … there is just on thing left to do …. enjoy your Ma’amoul no matter whether you made it yourself or you make a trip to your favourite bakery ….





Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

4 thoughts on “delicious opulence and comfortable luxury

    1. Susan, here in Lebanon these mould are widely available. In the UK or US you may find them in “Asia-shops”, since similar moulds are used in the Asian cooking. You may even find some ‘Butter-moulds’ from Central Europe that are small enough to suit your needs.


  1. Delish!!!! Tell me, do u know how to overcome a late onset nut allergy so I can go back to enjoying these incredible desserts? I miss the incredible food in Lebanon. Somehow the ingredients are more tasty there.. mmmm


    1. Indeed HB, ingredients always seem to be tastier at their point of origin.
      As for your allergy, there seem to be experimental therapies i.e. immunotherapy, sublingual therapy (proteins) and some experimental herbal formulae, but all still very experimental. Unfortunately I can’t be much help there.


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