Ma'amoul bil Joz
Tender semolina shells molded in carved wooden molds and filled with a spiced walnut mixture of crushed walnuts, cinnamon, sugar, and rose water — the nut-filled counterpart to the date ma'amoul, and the version most associated with Orthodox Easter in the Lebanese Mountains.
Cook this hands-free
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
- 3 cups fine semolina
- 1 cup all-purpose flour
- 250 g unsalted butter
- 3 tbsp powdered sugar
- 3 tbsp rose water
- 2 tbsp orange blossom water
- 1 tsp yeast
- 0.5 cup warm water
- 3 cups walnuts
- 1 tsp ground cinnamon
- 0.5 cup sugar
- 2 tbsp rose water (for filling)
- 0.5 cup powdered sugar (for dusting)
Instructions
- Dissolve yeast in warm water with a pinch of sugar. Let foam 10 minutes.
- Combine semolina, flour, and powdered sugar. Rub in softened butter until the mixture resembles damp sand.
- Add rose water, orange blossom water, and yeast mixture. Knead gently into a smooth, pliable dough. Do not overwork.
- Cover and rest the dough 1 hour at room temperature.
- For the filling: combine finely chopped walnuts, cinnamon, sugar, and rose water. Mix well.
- Preheat oven to 180°C (350°F). Line baking sheets with parchment.
- Take a walnut-sized piece of dough. Flatten in your palm, place a heaped teaspoon of walnut filling in the center, and close the dough around it, sealing firmly.
- Press the filled ball into a floured ma'amoul mold and tap sharply on the counter to release. Arrange on baking sheets.
- Bake 18–20 minutes — the cookies should be pale gold, not brown. They firm as they cool.
- Cool completely on a rack, then dust generously with powdered sugar.
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 Joz?
Tender semolina shells molded in carved wooden molds and filled with a spiced walnut mixture of crushed walnuts, cinnamon, sugar, and rose water — the nut-filled counterpart to the date ma'amoul, and the version most associated with Orthodox Easter in the Lebanese Mountains.
Where is Ma'amoul bil Joz from?
Ma'amoul bil Joz comes from Lebanese Mountains. 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 Joz vegetarian?
As written, Ma'amoul bil Joz 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 ground cinnamon in Ma'amoul bil Joz?
The ground cinnamon called for here is part of the traditional recipe and gives Ma'amoul bil Joz 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 Joz?
In a Lebanese desserts spread, Ma'amoul bil Joz 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 Joz 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.