Baked Date Maamoul with Half-Wholemeal Dough
Date maamoul is the classic Eid and hospitality sweet. This lighter version uses half-wholemeal dough and olive oil, with all the sweetness from the dates — one or two pieces with coffee is plenty.
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Why this version is lighter
- Natural date filling with no added sugar
- Half the flour is wholemeal
- Olive oil instead of lots of ghee
Date Maamoul
30 minPrep
20 minCook
12Pieces
120kcal
Ingredients
- 1 cup white flour + 1 cup wholemeal flour
- 4 tbsp olive oil
- 1/2 cup lukewarm milk
- Pinch of salt
- 250 g pitted dates
- 1/2 tsp cinnamon
Method
- Knead flour with oil, salt and milk until it holds; rest 20 minutes.
- Mash dates with cinnamon and roll into balls.
- Divide the dough, make a hollow, add a date ball and seal.
- Press in a maamoul mould or mark with a fork.
- Bake 20 minutes at 180°C.
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Tip
Let it cool before serving — maamoul firms up as it cools.
Frequently asked questions
How long does maamoul keep?
5 days in an airtight tin or a month in the freezer.
Can I make it without milk?
Yes, use lukewarm water instead.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.