Date-filled Maamoul

Ingredients

• 1 kg flour
• 2 cups coarse semolina
• 500 g (half a kilo) butter
• 1/2 cup oil
• 1/2 teaspoon yeast
• 1 1/4 cups qatar or cold syrup
• a small pinch of salt
• 2 tablespoons orange blossom water - optional
• 1 teaspoon ground mahlab - optional
• Filling:
• 1 kg ground dates
• 2 tablespoons ghee
• 2 tablespoons orange blossom water

Method

1. Rub the flour and semolina with the butter and oil, then refrigerate the mixture for 2 to 3 hours.
   Timers: 180 min
2. Put the yeast in a small cup with a little water and a pinch of sugar until it proofs.
3. After the time has passed, add the yeast to the mixture along with the syrup and a very small pinch of salt.
4. Add 2 tablespoons orange blossom water and 1 teaspoon mahlab as desired.
5. Gather the ingredients together gently without kneading until you obtain a soft dough.
6. Let the dough rest at room temperature for at least one hour.
7. Prepare the filling: knead the dates with the ghee and orange blossom water well.
8. Roll the dough into medium-sized balls, and do the same with the date filling.
9. Make a cavity in the dough ball, place some date filling inside, and close it.
10. Sprinkle a little oil or fine semolina on the ma'amoul mold so the dough does not stick to it.
11. Press the date ma'amoul balls into the mold to give them their final shape.
12. Place a sheet of parchment paper in the bottom of the baking tray and arrange the date ma'amoul on it.
13. Put the tray into the oven at 180°C until the cookies take on a pinkish color.
14. Let the date ma'amoul cool before serving.
15. Note: You can use the same dough and replace the date filling with walnut or pistachio.