Assorted Maamoul Cookies

Ingredients

• 2 kg fine semolina
• 1 kg coarse semolina
• 1.5 kg ghee
• or
• 1 kg ghee with 500 grams butter
• 1 teaspoon mahlab
• 1 teaspoon ka'ak spice blend
• 1 cup powdered milk
• 1.5 cups sugar
• 1 teaspoon yeast
• 1 teaspoon baking powder
• 3 cups water with a little orange blossom water for kneading
• Date Filling:
• Pitted dates
• Ghee
• Ground cinnamon
• Nutmeg
• Walnut Filling:
• Orange blossom water
• Walnuts
• Simple syrup or qater
• Sugar
• Pistachio Filling:
• Pistachios
• Note:
• If ready-made ka'ak spice blend is not available, mix 1 teaspoon ground anise, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground fennel, and 1 teaspoon ground cloves. Use 1 teaspoon of this mixture.
• You can find the recipe for Maamoul Al-Mad here: How to Prepare Maamoul Al-Mad

Method

1. Mix the fine semolina with the ghee and rub with your hands without kneading.
2. The mixture will resemble sand. Leave it overnight for the semolina to absorb the ghee well.
3. The next day, add the powdered milk, sugar, mahlab, yeast, and baking powder.
4. Place a little orange blossom water with water in a bowl, and start adding them, kneading lightly without overworking; it's best to just bring the ingredients together.
5. Add more water if needed and set the dough aside.
6. Meanwhile, prepare the fillings.
7. Mash the pitted dates in a blender. Then add 1 tablespoon of ghee (or more, depending on the amount of dates), a pinch of nutmeg, and a pinch of cinnamon, and knead well.
8. Prepare the walnut and pistachio fillings in the same way: coarsely grind the nuts, add sugar, a little simple syrup, and a splash of orange blossom water, then mix.
9. After preparing the fillings, roll the dough into small balls, make a cavity in each, fill it as desired, and close it. Then press it into a wooden Maamoul mold to get the desired shape.
10. Line the bottom of a baking sheet with parchment paper and arrange the Maamoul cookies.
11. Bake the tray in the oven at 180°C (350°F) until the cookies are cooked and lightly colored.
12. Let the Maamoul cookies cool before serving.