Mamoul (Eid biscuits)

Name: Mamoul (Eid biscuits)
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: Saudi Arabian
Ingredients: 300g Plain Flour; 200g Semolina; 25g Sunflower Oil; 250g Unsalted Butter; 50 ml Milk; 60g Icing Sugar

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Saudi Arabian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 58 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Mix butter with sugar until creamy.
Add oil flour and semolina and mix.
Add warm milk and don't knead too much 4 Cover and leave aside for an hour or less until you prepare the filling 5 For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy.
Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm.
Refrigerate for 1/2 an hour.
Get back to the dough and shape it as balls that weigh 30 gm.
Take the date filling out of the fridge and start to stuff each dough ball with dates ball.
Then use the mamoul mould to give it this shape.
In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above.

Why this works on a weeknight

Mamoul (Eid biscuits) lands at about 35 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Mamoul (Eid biscuits) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Saudi Arabian Celebration Party Eid