Layered maamoul with dates — one of the finest Arabic sweets

2 cups all-purpose flour

1 cup semolina

3/4 cup ghee or melted butter

1/2 cup sugar

1/2 cup milk

1/4 cup orange blossom water (ma water)

1 teaspoon mahlab

1 packet mastic

Dates

Butter

A pinch of ground cardamom

A splash of rose water

Mix the flour and semolina with the ghee or melted butter and rub them together, then cover and let rest for 3 hours.
After resting, add the remaining ingredients and bring the mixture together into a dough without over-kneading; add a little orange blossom water if needed.
Prepare the filling (or have it ready beforehand): blend the dates, then add a little butter, a splash of rose water and a small pinch of ground cardamom, and mix well.
Grease a baking pan with a little butter and spread half the maamoul dough over the base.
Spread the date filling over the first layer.
Roll out the second half of the dough between two sheets of plastic and place it over the filling, pressing firmly with your palm.
Using a sharp knife, cut the layered maamoul into pieces, then bake in a preheated oven at 200°C until the edges are golden.
When the tray of maamoul is baked, switch on the oven broiler (top heat) for about 15 minutes to achieve the desired color.
Let the maamoul cool completely at room temperature before serving.

Method for layered maamoul with dates from a friend and cook on the Shoutabkhin site:

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Maamoul (Layered) with Dates

Prep checklist