How to Make Maamoul with Semolina and Butter

Start by preparing the fillings... Mix the walnut filling ingredients well and set aside.

For the pistachio filling, mix the ingredients together, then rub them together until well combined and the filling becomes like a sticky dough.

To prepare the date filling, you will need the stove... Place the dates and butter in a pot over low to medium heat, add the spice mix or maamoul spice and the milk, and stir. Let them cook until the dates soften. Then remove from the heat and process in a food processor until you get a soft filling.

Meanwhile, the dough should be ready...

Mix the sugar and mahlab with both types of semolina, fine and coarse. Then make a well in the center of the bowl and add the yeast dissolved in warm water, then the butter. Rub the butter well with the rest of the ingredients until the semolina absorbs all the butter. Let the dough rest overnight.

The next day, add the orange blossom water and rose water and rub the ingredients together well.

Grease the special maamoul molds with oil. Shape the dough into small balls, make a hole in each ball, and fill as desired.

Close the balls well and place them in the mold so they take their final shape. It is best to dedicate one mold shape to each type of filling.

Bake the maamoul in a hot oven at 185°C. Keep an eye on it while baking, as it will need no more than 10 minutes to cook. Rotate the tray in the oven continuously so all the maamoul pieces get the same color, then brown the tops.

Let the semolina and butter maamoul cool, then place it in an airtight container and cover it with a cloth to keep it soft.

When serving, sprinkle a little powdered sugar over the maamoul with semolina and butter.