Ma’arouk is what happens when sweet bread decides it wants to be dessert, but also breakfast, and maybe even dinner. With its soft semolina dough, subtle orange blossom aroma, and surprise cheese or date filling, it’s a nostalgic treat found in bakeries across Lebanon—especially during Ramadan. This isn’t just bread. This is hug-you-from-the-inside bread.
How to Make Ma’arouk (Lebanese Semolina Sweet Bread)
The magic of Ma’arouk is its soft, fluffy interior, golden crust, and that sweet-salty filling that surprises you with every bite. Traditionally made with a mix of semolina and flour, this bread is slightly sweet and spiced with mahlab or mastic, then brushed with milk and baked to golden perfection.
Stuff it with cheese, dates, or chocolate, and you’ve got a snack that’ll mash up your tea time. Pair it with Arabic coffee and you’re officially living like a Levantine aunty.
Cultural Notes & Flavor Hacks
Substitutions & Hacks
Storage + Reheating Tips
Pair It With
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Ma’arouk (Lebanese Semolina Sweet Bread)
Equipment
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 cup fine semolina
- ¼ cup sugar
- 2 tbsp milk powder optional, but adds softness
- 1 tbsp instant yeast
- 1 tsp mahlab powder or omit if unavailable
- 1 tsp orange blossom water
- 1 tsp rosewater
- 1 cup warm milk
- ¼ cup vegetable oil
- 1 egg for brushing
For the Filling (Pick One):
- 1 cup shredded Akkawi cheese or mozzarella, soaked to reduce salt
- OR
- 1 cup date paste optional: mix with a bit of cinnamon and cardamom
- OR
- ½ cup Nutella yes, we’re modern now
For the Topping:
- Sesame seeds or nigella seeds
- powdered sugar optional: for a dusting
Instructions
Activate the Yeast
- In a small bowl, mix the warm milk with sugar and yeast. Let it sit for 10 minutes until it’s bubbly and foamy.¼ cup sugar, 1 cup warm milk, 1 tbsp instant yeast
Make the Dough
- In a large bowl, mix flour, semolina, milk powder, and mahlab. Stir in the yeast mixture, oil, and floral waters. Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly sticky.2 cups all-purpose flour, 1 cup fine semolina, 2 tbsp milk powder, 1 tsp mahlab powder, 1 tsp orange blossom water, 1 tsp rosewater, ¼ cup vegetable oil
- Cover and let rise for 1 hour in a warm spot.
Divide and Fill
- Preheat oven to 375°F (190°C).
- Divide the dough into 4–6 balls. Flatten each into an oval or circle. Place your filling in the center and fold or roll to seal it in. You can make logs, spirals, or even crescent shapes.1 cup date paste, ½ cup Nutella, 1 cup shredded Akkawi cheese
- Place on a greased or parchment-lined baking tray.
Final Touches
- Brush with a beaten egg for that golden shine. Sprinkle sesame or nigella seeds on top. Let rest another 15 minutes while the oven heats up.1 egg, Sesame seeds or nigella seeds, powdered sugar
Bake and Cool
- Bake for 18–22 minutes until golden brown and fragrant. Let cool slightly before slicing or serving.
