Sweet treats are a flavour that features in many posts on our blog. And now it is the turn of Ma’amūl or maamoul, one of Jordan’s most popular buns. For that reason, you will have it close at hand during your trip around the country, so we invite you to read the following lines to get to know it, and to try it as soon as you have the chance to taste it.
Origins of maamoul
As often happens with Jordanian dishes and sweets, maamoul is not exclusive to this country, but can be found in many other countries in its geographical surroundings, such as Syria or Lebanon, and in each place it may have some variation. What is more, it is a bun that transcends cultures and religions, as it is in fact traditional among Muslim citizens as well as Arab Christians or even Jews in Israel.
Its origin is not clear, and there has been speculation that it was already being made and enjoyed in civilisations as ancient as Mesopotamia and Ancient Egypt. Since the late 19th century there have been clear written references to maamoul, often associated with Syrian cuisine, from where it may have gained momentum towards neighbouring countries. This can be read in gastronomic dictionaries or in travel books written by Western orientalists.
What maamoul contains and how it is made
Maamoul is a small bun with a rounded, slightly flattened shape, made from a semolina and butter dough, to which touches of other ingredients are also added, such as salt, orange blossom water, sugar and yeast.
Maamoul is a filled sweet treat, and what it holds inside makes all the difference. This filling is made up of nuts and fruit, most commonly walnuts, pistachios and dates, but also others such as figs, almonds or other seasonal varieties. The inside is not dry as such, but rather a sweet paste, because other ingredients such as butter, water and orange blossom water are added during its preparation.
As for the finish, what stands out is the shape of the top of the maamoul, with grooves that may resemble those of a shell, thanks to the moulds used to shape them. In addition, icing sugar is sprinkled over the top, giving it a very characteristic white touch.
The size of each maamoul depends on the pastry chef, but it is usually around 4 or 5 cm wide, so it can be eaten in just two or three bites. For presentation, it is very visually appealing to stack them into small mounds, or to arrange them on a formal tray on special occasions.
When to eat it and where to find it
As it is a very popular sweet treat in Jordan, it is easy to find maamoul in the country’s pastry shops, or even in supermarkets. The main brands make boxes of different sizes, which in some cases can hold more than 30 pieces, depending on the weight of each box.
Therefore, it is possible to eat maamoul at any time of year. But the truth is that it is a sweet treat closely associated with special dates. For example, during Ramadan (at the iftar dinner, or breaking of the fast) for Muslims, Easter for Christians, or the Festival of Lights for Jews.
That is why it is a sweet treat associated with hospitality and the desire to share with others, as it is often present at shared lunches and dinners. However, given its sweetness and small size, it can also be a good accompaniment to tea or coffee.
