Mamoul (Eid biscuits)
Mamoul
Mamoul (Eid biscuits) from Saudi Arabia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested. Native name preserved: Mamoul.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 2 hr 40 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 are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour300 g
- Semolina200 g
- Sunflower Oil25 g
- Butter250 g
- Milk50 ml
- 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 minStep 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 minStep 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
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. 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 — not a chatbot.
How long does Mamoul (Eid biscuits) take?
2 hr 40 min all in — 20 min prep, 1 hr 20 min cook, 1 hr rest. That is the time on this recipe, not a guess.
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.
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.
How much sugar?
60 g of Sugar.
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.