Maamoul

🥘 Ingredients

• unsalted butter 1 cup
• fine semolina 2 cups
• coarse semolina 1 cup
• granulated sugar 2 Tbs
• whole milk 0.33 cup
• orange blossom water 2 Tbs
• rose water 1 Tbs
• instant yeast ½ tsp
• mahlab ½ tsp
• pitted dates 2 cups
• unsalted butter 2 Tbs
• ground cinnamon ½ tsp
• ground nutmeg ¼ tsp
• powdered sugar 2 Tbs

1. 1

   Rub unsalted butter through fine semolina , coarse semolina and granulated sugar with your hands until every grain is greased and the mass holds a squeeze.
2. 2

   Cover @&( timer and 12 hr at room temperature.
3. 3

   Knead whole milk , orange blossom water , rose water , instant yeast and mahlab into @&( timer 2 min only, until it just comes together and holds a shape.
4. 4

   Work pitted dates with unsalted butter , ground cinnamon and ground nutmeg in a food processor to a smooth, pliable paste, then roll it into marble-sized balls.
5. 5

   Take a walnut of @&( timer , hollow it around your thumb, seat a ball of @&( timer inside, close it over and press it into a wooden maamoul mould to turn it out.
6. 6

   Bake @&( timer on a lined sheet in the oven at 350°F (175°C) 18 min , until the bases are set and the tops still pale. Dust with powdered sugar once cold.