Dousri Maamoul

Dukhoon Al-Ghabat explains about Al-Maamoul Al-Dosari and is considered one of the most luxurious and oldest types of incense, famous for its strong and lasting scent that endures for days. Its secret lies in the quality of the ingredients and the "aging" process. Here are the main components used in its production: (Base) Original Oud Wood: ground to varying degrees (fine or coarse as desired). It is the main ingredient that provides stability and depth to the scent. Oud Fragments (Azhfar Al-Tayyib): membranes extracted from certain marine shells. They are not added as they are but go through a complex cleaning process (with soap, cardamom, and lemon), then roasted and ground. Their benefits are to fix the scent and prevent the appearance of a burnt wood smell. Jawi: an aromatic resinous substance that helps bind the ingredients and adds a traditional incense flavor. 2. Fragrant Oils (The Spirit) The quality of the Maamoul depends on the secret "mix" of oils, the most important of which are: Taif Rose or Istanbul Rose: gives a luxurious floral touch. Oud Oil: to enhance the woody scent and luxury. Liquid Musk: adds softness and cleanliness to the scent. Liquid Amber: acts as a very strong fixative for other scents. Special aromatic blends: such as (Laylat Khamees Mix, Ritaj, or Sandalwood oil). 3. Binding Material Date molasses or dissolved sugar: used to combine the ground ingredients with the oils to form Maamoul balls. The molasses gives a dark color and helps in the aging process. 4. Brief Preparation Method Preparation: Clean the Fragments and grind them with Jawi, Oud Wood. Mixing: Knead the dry ingredients with the fragrant oils gradually until the wood is fully saturated. Shaping: Form the mixture into small, equal-sized balls. Aging: This is the most important step; the Maamoul is placed in airtight glass containers and buried or stored in a dark place for a period ranging from 40 days to a year. The longer the aging, the better the quality and the stronger the scent. Advice: The original Dosari Maamoul is known for its heavy weight (due to oil saturation) and its scent that does not change even at the end of burning the piece on charcoal.