Date-Filled Semolina Maamoul Cookies with Orange Blossom Water

What you need

• 300 g (10 1/2 oz) fine semolina
• 100 g (3 1/2 oz) all-purpose flour
• 150 g (5 oz) ghee, melted and cooled to warm
• 30 g (1 oz) powdered sugar, for the dough
• 1 tsp mahlab, ground
• 1 tbsp orange blossom water
• 70 ml (1/4 cup) whole milk, warm, as needed
• 250 g (9 oz) date paste
• 1 tbsp ghee, softened, for the filling
• 1/2 tsp ground cinnamon
• powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Mix the semolina, flour, the powdered sugar for the dough and the mahlab in a large bowl.

2. 2

   Pour in the melted ghee and rub it into the semolina with your fingertips until every grain looks coated and the mix clumps when squeezed.

3. 3

   Sprinkle in the orange blossom water and enough warm milk, a spoonful at a time, to make a soft dough that holds together without cracking. Cover and rest for 30 min.

4. 4

   Knead the date paste with 1 tbsp ghee and the cinnamon until smooth. Roll it into 24 balls of about 10 g each.

5. 5

   Heat the oven to 175 °C (350 °F) and line two baking sheets with parchment.

6. 6

   Divide the dough into 24 pieces of about 25 g and roll each into a ball. Press a thumb into one ball to make a deep cup, set a date ball inside and pinch the dough closed around it.

7. 7

   Roll the ball smooth, then press it into a maamoul mold and tap it out onto the sheet. Without a mold, flatten the ball slightly and mark the top with a fork.

8. 8

   Bake for 18-22 min, until the bottoms are pale gold and the tops are still light.

9. 9

   Cool the cookies completely on the sheet, then dust generously with powdered sugar.

Imported from tastegreatfoodie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.