Ingredients:

  • 250g fine semolina
  • 250g coarse semolina
  • 225g ghee, melted and cooled
  • 1 tsp ground mahlab
  • 1/4 cup granulated sugar
  • 1/4 cup rose water
  • 1/4 cup orange blossom water
  • 1/2 tsp active dry yeast
  • 2 tbsp warm water
  • 300g date paste
  • 1 tsp ground cinnamon
  • 1 tbsp ghee

Instructions:

  1. Mix 250g fine semolina, 250g coarse semolina, sugar, and 1 tsp mahlab in a large bowl.
  2. Pour the 225g melted ghee over the dry mix and rub between your palms until it looks like wet sand.
  3. Stir 1/2 tsp yeast into 2 tbsp warm water and let it sit for 5 minutes until it becomes frothy.
  4. Add the yeast mixture, rose water, and orange blossom water to the semolina.
  5. Cover and let the mixture sit for at least 30 minutes until the grains feel soft and pliable.
  6. Mix 300g date paste with 1 tsp cinnamon and 1 tbsp ghee until a smooth, velvety ball forms.
  7. Roll the date paste into 30 small balls and divide the dough into 30 slightly larger portions.
  8. Flatten a dough ball, place a date ball in the center, and pinch the edges until the filling is completely sealed.
  9. Press the stuffed ball into a maamoul mold firmly, then tap the edge of the mold on a table until the cookie drops out.
  10. Place on a tray and bake at 180°C for 15 minutes until the bottoms are golden but the tops remain pale.