Ma'amoul bil Jbneh
A rare coastal variant of ma'amoul filled with sweetened fresh cheese (akkawi or jibneh baida) perfumed with orange blossom water — the salty-sweet cheese filling distinguishing it from every other ma'amoul in the Lebanese repertoire.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2.5 cups fine semolina
- 0.5 cup all-purpose flour
- 200 g unsalted butter
- 3 tbsp orange blossom water
- 2 tbsp powdered sugar (dough)
- 0.25 cup warm water
- 400 g akkawi cheese
- 3 tbsp sugar (for filling)
- 1.5 tbsp orange blossom water (for filling)
- 0.33 cup powdered sugar (for dusting)
Instructions
- Desalt akkawi: soak in cold water overnight, changing water twice. Drain and pat dry.
- Shred desalted cheese finely. Mix with sugar and orange blossom water. The filling should taste mildly sweet and floral with a ghost of salt.
- Combine semolina, flour, and powdered sugar. Rub in butter until mixture is like wet sand.
- Add orange blossom water and warm water gradually. Knead into a soft, smooth dough.
- Rest dough 45 minutes, covered.
- Preheat oven to 180°C (350°F).
- Take a tablespoon of dough, flatten in your palm, add a generous teaspoon of cheese filling, and seal closed.
- Press into a floured ma'amoul mold or shape by hand. Arrange on parchment-lined baking sheets.
- Bake 18–20 minutes until pale gold.
- Cool on rack and dust lightly with powdered sugar. Serve the same day — the cheese filling is best fresh.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Ma'amoul bil Jbneh?
A rare coastal variant of ma'amoul filled with sweetened fresh cheese (akkawi or jibneh baida) perfumed with orange blossom water — the salty-sweet cheese filling distinguishing it from every other ma'amoul in the Lebanese repertoire.
Where is Ma'amoul bil Jbneh from?
Ma'amoul bil Jbneh comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Ma'amoul bil Jbneh vegetarian?
As written, Ma'amoul bil Jbneh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of fine semolina in Ma'amoul bil Jbneh?
The fine semolina called for here is part of the traditional recipe and gives Ma'amoul bil Jbneh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Ma'amoul bil Jbneh?
In a Lebanese desserts spread, Ma'amoul bil Jbneh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Ma'amoul bil Jbneh ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.