Damascus, Mar 13 (SANA) In the ancient alleyways of Damascus, where the fragrance of jasmine mingles with the aroma of cardamom and coffee, there exists a craft that emerges only with the crescent moon of Eid, only to vanish for the rest of the year as if it were a seasonal secret revealed solely in times of celebration.
This is the art of crafting wooden molds for ma’amoul, a tradition that continues to stand firm against plastic and stainless-steel alternatives, carrying within its intricate carvings a story spanning more than 150 years of heritage and mastery.
A Seasonal Rhythm: Appearance and Disappearance
This craft is distinguished by its uniquely seasonal character: molds for ma’amoul sweets appear in abundance in the old markets of Damascus during the final days leading up to Eid al-Fitr and Eid al-Adha, only to disappear immediately after the festivities conclude. Neither customers return to purchase them, nor artisans resume making them, until the approach of the next Eid.
This rhythm is deeply intertwined with authentic Syrian hospitality traditions. Syrians customarily prepare ma’amoul filled with dates, Aleppo pistachios, walnuts, or preserves of bitter orange, citron, or rosewater, serving it alongside barazek, ghurayba, and bitter coffee a scene that reflects the profound depth of social connection during the holidays.
In the Heart of the Market: Over 150 Years of Mastery
In the center of Old Damascus, along the route connecting Bab Sharqi to Souq al-Bzouriya, toward the Minaret of Shahm and Medhat Pasha Souq, lies the oldest workshop specializing in wooden molds for ma’amoul discs.
Here, at the workshop’s entrance, shapes and sizes are recited like poetry a craft dating back more than a century and a half. Despite the proliferation of plastic molds, the traditional wooden mold remains the preferred tool for many Damascene families. Experts note that wood imparts a more beautiful shape to the cookie and yields a firmer, more cohesive dough compared to modern alternatives explaining why homemakers eagerly acquire the largest and most exquisite collections to proudly display while preparing Eid sweets.
Secrets of the Craft: From Boiling Wood to Precision Carving
The manufacture of these molds relies on far more than simple wood carving; it is a complex process beginning with the careful selection of raw materials. The molds are crafted from seasoned hardwoods, typically beech, apricot, or walnut, chosen for their strength and durability.
Artisans reveal a crucial secret of treatment: if the wood is still “green,” it is subjected to boiling temperatures to extract moisture, then air-dried for approximately three months to prevent internal cracking.
After drying, the wood is cut and its surface smoothed using a traditional tool called the raboub. It then moves to the handaza stage the precise drafting and marking of the carving center and mold dimensions according to customer preferences and the type of filling.
The true essence of the craft lies in the technique of lines and motifs, meticulously engraved by the artisan using tools some of which he crafts himself and safeguards in the drawers of his antique cabinets. These carvings do more than embellish; they prevent the ma’amoul dough from sticking inside the mold. Indeed, some confectionery workshops request that their name be engraved within the mold, transforming it into a distinctive brand mark.
Heritage Confronting Modernity: Why Do Damascenes Still Prefer Wood?
Despite the availability of metal and plastic alternatives that save time and effort, Damascene families remain steadfastly loyal to wood.
One mold-maker affirms: “Families’ connection to their past and heritage drives them to purchase items that remind them of that history and bring it back to life.”
Iman Alzuheiri
