1 1/2 kg of coarse semolina
3 cups of farkha flour (fine semolina)
4 1/2 cups of melted ghee
1 cup sugar
1/4 cup of blossom water
1/4 cup of rose water
1 tablespoon of yeast dissolved in half a cup of warm water
1 tablespoon milk
2 cups fine sugar for frosting
1 kg of seedless dates
4 tablespoons of ghee or butter
A pinch of fine mahlab

If the dates are dry, chop them finely after removing the seeds
If the dates are soft and moist, there is no need to chop them
Place four tablespoons of ghee or butter in a pot over low heat
Add the dates to the ghee and stir over low heat until they become soft and firm and easy to knead between the fingers
Remove from heat and leave to cool down
Knead the dates with the mahlab until it forms a cohesive mass
Cut the dates into small pieces according to the size of the mold in which the mold maamoul will be printed
Place the semolina in a large bowl, add the fine semolina, sugar and mahlab and mix well
Add the ghee to the semolina mixture and rub the semolina and ghee between the palms and fingers until the semolina is mixed with the ghee well.
Dissolve the yeast in the water and leave it aside until it swells up.

Sprinkle the rose water, orange blossom water, and yeast mixture over the semolina and mix with your fingertips without kneading.
Cover the bowl and leave it aside for 6 hours, or until the semolina is soaked with ghee, orange blossom water, and rose water.
Rub the mixture between the palms until it becomes cohesive. Cut the maamoul dough into small pieces the size of a walnut (or according to the size of the mold that will be used to print the maamoul). Place each piece of dough in the palm of the left hand and dig in with the finger of the right hand, so that it hollows out evenly inside the dough. Stuff it with a teaspoon of the date mixture. Then gently spread the edges of the dough over the filling. Place the piece in the maamoul mold and press it slightly
Hit the edge of the mold on the edge of the shelf or table so that the maamoul piece falls out of the mold. Arrange the maamoul pieces in the tray prepared for baking and leave for an hour. Heat the oven for a quarter of an hour to reach 180 degrees, and bake the maamoul on the upper rack of the oven for 12 minutes. Or until the color of the maamoul becomes golden. After the maamoul cools a little, sprinkle the fine sugar on it and leave it to cool