Fine Semolina Maamoul with Ghee

Ingredients

• 6 cups fine semolina or ferkha flour
• 2 cups ghee
• 1 cup powdered sugar
• 1/2 teaspoon mastic
• 1/2 teaspoon mahlab
• 1 teaspoon yeast
• 1 cup rose water
• 1/4 cup orange blossom water
• 1/4 cup water
• Date filling:
• 1 kg ground dates
• 2 tablespoons melted ghee
• 1 tablespoon powdered milk
• 3 or 4 tablespoons orange blossom water as needed
• Walnut filling:
• Ground walnuts
• Sugar
• A dash of orange blossom water
• A dash of rose water
• Pistachio filling:
• Pistachios, lightly toasted and ground in the oven or in a skillet
• Click the link to get the mamoul mad with ashta recipe: Mamoul mad with ashta

Method

1. Rub the fine semolina with the ghee, then let them rest overnight or until the next day.
2. After the resting time, grind the sugar with the mastic and mahlab until it becomes as fine as powder, then add it to the other ingredients and mix.
3. Add the water in batches and bring the dough together without kneading until you have a cohesive dough.
4. Shape the dough into medium discs and fill them with walnut, date, or pistachio filling as desired, then seal them.
5. Place a small piece of plastic wrap on the ma'amoul mould so the dough does not stick to it.
6. Place the filled ma'amoul discs on the plastic in the mould and press gently until they take the mould's shape.
7. Place the ma'amoul on a tray and put them into a hot oven to toast them from the top first, to preserve the pattern or decorations the mould leaves on the dough.
8. When they color slightly on top, turn off the top heat and switch the oven to bottom heat at medium (about 180°C) for about 10 minutes or until the ma'amoul is cooked.
   Timers: 10 min
9. When the ma'amoul cools a bit, dust powdered sugar over it — it must not be hot, otherwise the ma'amoul will absorb all the sugar.
10. Serve the fine semolina ma'amoul when it has cooled.