Comments on: Maamoul – Recipes from a Traditional Lebanese Easter

By: Lebanese Sambosek

Lebanese Sambosek — Mon, 20 May 2013 12:52:55 +0000

yummy… they are the perfect after lunch treat.We made a little change by adding some grated coconut also in the filling.It was good.

By: Reem

Reem — Tue, 12 Mar 2013 19:10:18 +0000

Hi Fouad!
Thank you so much for this wonderful recipe! I just finished baking the first batch, they smell heavenly while baking and ofcourse I tasted them while warm haha, they’re perfect. They definitely remind me of Lebanon.

Thanks again,
Reem

By: Orthodox Easter: my second Easter! | pudding-girl

Orthodox Easter: my second Easter! | pudding-girl — Mon, 17 Sep 2012 20:38:42 +0000

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By: Glenda

Glenda — Mon, 21 May 2012 03:27:31 +0000

Hi Fouad, I too would love to know where you can buy the moulds.

By: Kamilla Johns

Kamilla Johns — Sun, 08 Apr 2012 09:12:25 +0000

I just love your post on making Maamoul. So beautiful. I can’t wait to try and make these. They look beautiful and tasty – love food with so much history and tradition.
Do you know anywhere in Sydney where I could buy some moulds?
Kamilla

By: John

John — Sun, 08 Apr 2012 06:39:26 +0000

Hey Fouad,

What a coincidence ! I have just sat down after lunch to check the goings on with FB friends and what do I see?

A scrumptious photo of Maamoul on my FB wall

The coincidence? I happen to have an equally appetising Maamoul plate in front of me, sitting next to a cup of Lebanese coffee, of course…The perfect after lunch treat.

Happy Easter to you Mr:)

By: Josephine

Josephine — Fri, 06 Apr 2012 13:18:45 +0000

Hey Fouad, made Ma’amoul for the first time today. They look nothing like yours LOL! Most of them split open. I don’t have a mould. I was searching for pictures because the recipe I got from my Middle Eastern Cookbook didn’t have any & so glad I found your blog. The pics are lovely and my recipe didn’t have either rosewater or orange blossom water which are I think fairly essential ingredients. I should have spent more time with my Great Aunt as she was a very good Lebanese cook.
Wish you a Happy Easter

By: Fouad

Fouad — Tue, 03 Apr 2012 00:53:30 +0000

Sure. Links are free

By: D Johnston

D Johnston — Sat, 31 Mar 2012 12:21:15 +0000

Hi, I would like to provide a link to my customers to your website with your Maamoul recipes and fantastic photos. We are a new small business in Brisbane, Queensland, teaching an array of languages from all over the world. We celebrate tradition, language and culture with each of our students. I read about the Maamoul recipe in traditions around the world at Easter. This is a great site. Could you authorise our use of your link. We look forward to hearing from you.

By: alexa

alexa — Fri, 30 Mar 2012 12:24:53 +0000

Hi Fouad. While your post is a couple years older than mine, I’ve pasted a link to this page from my blog to share with my readers some of your cool traditions. I hope that’s ok. http://cozycornercreationz.blogspot.ca/2012/03/dash-of-orange-blossom-water.html

These are such beautiful pictures. Thanks for sharing!

By: Fouad

Fouad — Mon, 26 Mar 2012 05:32:44 +0000

Hi Khouria Cecillia – The moldes have different shapes for different fillings. The round one decorated with circles gets filled with dates. The round one with stars gets filled with walnuts. The oval one is for pistachio. Hope that helps.

By: Khouria Cecilia

Khouria Cecilia — Mon, 26 Mar 2012 03:15:58 +0000

I enjoyed your explanations. My past attempts at maamoul have been very labor-intensive and unsuccessful in the appearance of the finished product; I plan to try your recipe for Pascha 2012. Would you please explain about the mold/flavor relationship? I was able to purchase a mold like the one in the photo.
Hope that you’re still responding to your posting.

By: Lebanon 3rd best place to celebrate Easter - Blog Baladi – A Lebanese Blog

Lebanon 3rd best place to celebrate Easter - Blog Baladi – A Lebanese Blog — Sun, 25 Mar 2012 21:02:50 +0000

[...] [Source] [...]

By: tiffany

tiffany — Wed, 21 Apr 2010 05:05:15 +0000

hi your biscuits look yummy, just wondering where you got your molds, in Australia?

By: Araxi

Araxi — Tue, 20 Apr 2010 20:25:42 +0000

Oh my goodness!!!! I wish I had found your blog sooner my mother in law wont give up her recipe but its a tradition I wanted to pass down to my kids and looked everywhere for a good recipe. I think I may try these even though we are well past Easter Thank you and LOVe your blog!

By: Helen (grabyourfork)

Helen (grabyourfork) — Sun, 11 Apr 2010 16:51:07 +0000

Wow these look so beautiful. The mold reminds me of the ones used for Chinese moon cakes (which I've yet to attempt). Such a beautifully-made little mouthful of sweetness - I think your Mum would be very proud! .-= Helen (grabyourfork)´s last blog ..Salted Butter Caramel Ice Cream =-.

By: Viviane

Viviane — Sat, 10 Apr 2010 15:49:52 +0000

I think you aced the maamoul. My mom makes them great but lately we r not allowing her to make them since she accepts no help and she gets tired as hell. She stills carries on with the Easter Kaak though because it is what my dad loves. Although even they don't have moulds people can still enjoy different flavors, there is a way to them. For dates they can make date snakes and fill a dough of the same length, cover and make patterns with a fork or anything similar. Creativity is allowed as long as the cookies are identified from each other. Superb photos Fouad, kudos! .-= Viviane´s last blog ..Seafood Jambalaya for Easter Lunch =-.

By: Fouad

Fouad — Sat, 10 Apr 2010 08:52:56 +0000

Hi Presley – thanks for visiting. These are good even when it’s not Easter. Give them a go anytime

Hi Spice and More – A maamoul mould is more than half-way there. Try it and let me know

Hi Dorit – What other than semolina would you use? Let me know if you try

Hi Gourmantic – Certainly, a different mould for a different filling. The long ones are pistachios, the ones with a star on top are walnut, and the others are dates.

By: ed hardy

ed hardy — Fri, 09 Apr 2010 07:28:32 +0000

These are lovely! I’ll have to try them, although I guess I missed Easter.

By: Gourmantic

Gourmantic — Tue, 06 Apr 2010 10:27:29 +0000

That looks like quite a labour of love! The pistachio filling sounds very tempting. Do you use different molds for different fillings?

Hope you had a great Easter!
.-= Gourmantic´s last blog ..How to Look Like a Tourist in Paris in 5 Easy Steps =-.