Hejazi ‘Ma’amoul’

Translation: Samar Yahya

For the people of Makkah, Eid al-Adha or “Eid al-Hajj” is always associated with many traditions, one of which is serving Ma’amoul in the morning of Eid day.


1 Kg white flour

1 cup whole wheat flour

2 tbsp powdered milk.

2 1/2 cups ghee + cloves of cinnamon.

1/4 tsp salt.

1 1/2 tbsp melted margarine.

Warm water + 1/2 tsp instant yeast.

1/2 tsp ground mahleb.

You can also add a little anise and fennel.

1 tsp coarse white sugar.


• Mix sifted flour, sugar, salt, clove, anise and fennel in a large deep bowl, mix well by hand or with wooden spoon.

• Add margarine, ghee and cinnamon in a saucepan and leave it on low heat until the margarine melts.

• Pour the margarine mixture to flour and other dry ingredients, and continue stirring the ingredients together until the ghee completely mixes with flour.

• Add half cup of warm water to the yeast and leave to activate.

• Add the mixture of activated yeast to the dough until we get soft and non-sticky dough.

• Leave the dough aside to rest.

• Cut the dough into small round balls, then stuff them with dates or pistachios, shape as preferred manually or using special moulds.

• Place in a baking tray and bake in medium heat oven for at least 15 minutes and till golden. Sprinkle a little white sugar on top before serving.

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