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A rare coastal variant of ma'amoul filled with sweetened fresh cheese (akkawi or jibneh baida) perfumed with orange blossom water — the salty-sweet cheese filling distinguishing it from every other ma'amoul in the Lebanese repertoire.
⏱ 100 min🍽 30 servings📍 Lebanese coast
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The story
Fresh cheese ma'amoul is a specialty of the coastal towns between Beirut and Byblos, where the fishermen's families developed a more savory palate even in sweets. The combination of mild akkawi cheese — slightly salty, milky, fresh — with a floral orange blossom sugar syrup inside a buttery semolina shell is startling the first time and addictive thereafter. Most Lebanese from the mountains and south have never encountered this version, which has never been mass-produced. It survives in home kitchens and a handful of specialist sweet shops in Jbeil (Byblos).
Frequently asked questions
What is Ma'amoul bil Jbneh?
A rare coastal variant of ma'amoul filled with sweetened fresh cheese (akkawi or jibneh baida) perfumed with orange blossom water — the salty-sweet cheese filling distinguishing it from every other ma'amoul in the Lebanese repertoire.
Where is Ma'amoul bil Jbneh from?
Ma'amoul bil Jbneh comes from Lebanese coast. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Ma'amoul bil Jbneh vegetarian?
As written, Ma'amoul bil Jbneh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of fine semolina in Ma'amoul bil Jbneh?
The fine semolina called for here is part of the traditional recipe and gives Ma'amoul bil Jbneh its traditional character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Ma'amoul bil Jbneh?
In a Levantine desserts spread, Ma'amoul bil Jbneh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Ma'amoul bil Jbneh ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.
Hear every step read aloud
Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.
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