Saudi maamoul made with a blend of butter and ghee with flour, baking powder, and cardamom, formed into balls, pressed with a mould, and baked for only 15 minutes. A dry, crumbly version of maamoul that differs from the Levantine versions and suits Arabic coffee and dates.
Saudi maamoul differs from the Levantine version by being lighter and less sweet, with a base of butter and ghee together.
Ground cardamom is its signature, giving an authentic Arabic aroma. It is served with Arabic coffee and dates, and is essential on every Gulf hospitality table.
Cream the softened butter with an electric mixer for 2 minutes until creamy. Add the fine sugar and the ghee and keep beating until the mixture comes together.
Add the egg and vanilla and beat. Sift the flour with the baking powder, cardamom, and a pinch of salt, and add it in batches while kneading by hand until a cohesive dough forms.
Roll the dough into small balls the size of a walnut. Press each into the wooden maamoul mould (lined with plastic wrap), then turn it out. Arrange them in a short-sided oven tray.
Place in a preheated oven at 170°C for only 15 minutes. Take them out before the color changes much (they stay a little pale). Let them cool and dust with fine sugar before serving.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Saudi Crispy Maamoul, and how to fix them:
The oven is too hot. Lower the temperature and finish baking.
Keeps for 10 days. Place parchment paper between the layers.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| ghee | extra butter | 1:1 | The result is lighter in weight, but the flavor is different. |
The butter should be half softened (not fully melted) — that is the ideal texture. Take it out of the refrigerator an hour ahead. Bake for only 15 minutes and do not leave it until it browns.
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