Mamoul bi lorz feature intricate designs that makes them as much art as biscuit. The centre is filled with crushed almond and both rose and orange blossom waters give them an aromatic floral flavour.






Skill level

Average: 3.6 (9 votes)


  • 220 g fine semolina
  • 85 g ghee or unsalted butter, softened
  • 1 tsp raw sugar
  • ½ tsp mahlab (see Note)
  • ½ tsp dried yeast
  • 2 tbsp milk
  • 1 tbsp orange blossom water
  • icing sugar, to dust


  • 150 g dry roasted, unsalted blanched almonds, crushed
  • 3 tsp raw sugar
  • 1 tbsp orange blossom water
  • 1 tbsp rosewater
  • 1 tsp ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 1 hour 40 minutes

This recipe uses a mamoul mould to achieve the distinct shape and design. They can be purchased online.

  1. Place the semolina, ghee (or butter) and sugar in a large bowl and rub together with your fingertips. Cover the bowl with plastic wrap or a tight-fitting lid and set aside for 1 hour.
  2. Add the mahlab, yeast, milk and orange blossom water to the bowl and stir to form a dough. Knead the dough gently for a few minutes, then leave to rest for another 30-40 minutes.
  3. Preheat the oven to 190ºC.
  4. For the filling, place all the ingredients in a bowl and stir to combine well.
  5. To fill and shape the biscuits, working one at a time, roll 2 tablespoons of the semolina dough into a ball. Using your finger, make a hole in the centre (not pushing all the way through the ball) and fill with 1-2 teaspoons of the almond filling. Seal the dough completely around the filling and flatten it slightly between the palms of your hands. Press the dough firmly into the mamoul mould, spreading it across the mould. To turn out, tap the mould onto a work surface lined with a tea towel. Place on a baking tray lined with baking paper leaving about 2 cm space between each.
  6. Bake for 15-20 minutes or until golden. Transfer to a wire rack to cool completely.
  7. Before serving, spoon a little icing sugar into a fine sieve and lightly dust the tops of the mamoul.



• Mahlab is a spice made from cherries. It can be procured from Middle Eastern supermarkets or online.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.