Mamoul (Eid biscuits)
Mamoul
Mamoul (Eid biscuits) from Saudi Arabia.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted. Native name preserved: Mamoul.
- Prep
- 1 hr
- Cook
- 20 min
- Rest
- 1 hr
- Total
- 2 hr 20 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Mamoul (Eid biscuits) is listed as dessert from Saudi Arabia. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Wheat flour300 g
- Semolina200 g
- Sunflower oil25 g
- Butter250 g
- Milk50 ml
- Icing sugar60 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix butter with sugar until creamy. Add oil flour and semolina and mix.
Step 2
Add warm milk and don't knead too much 4 Cover and leave aside for an hour or less until you prepare the filling 5 For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter.
60 min
Step 3
Then add a little bit of water until it's mushy. Be careful don't make it too mushy.
Step 4
Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm.
Step 5
Refrigerate for 1/2 an hour. Get back to the dough and shape it as balls that weigh 30 gm.
60 min
Step 6
Take the date filling out of the fridge and start to stuff each dough ball with dates ball. Then use the mamoul mould to give it this shape.
Step 7
In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above.
20 min
Nutrition
Per serving · estimate
- Calories
- 882 kcal
- Protein
- 10 g
- Carbs
- 77.7 g
- Fat
- 59.6 g
- Saturated fat
- 33.5 g
- Fibre
- 2.8 g
- Sugar
- 16.9 g
- Sodium
- 34 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Mamoul (Eid biscuits) take?
2 hr 20 min all in — 1 hr prep, 20 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Frying pan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.