Flour and Semolina Maamoul

Ingredients

• 375 g fine semolina
• 375 g flour, sifted
• 375 ml ghee, soft but not liquid
• 125 g sugar
• 125 g milk powder
• 1/4 tsp mastic with vanilla (sold ready-made)
• 1 tsp mahlab
• 1 tbsp kaak spice (ground fennel and anise)
• 1/2 tsp yeast with 1/2 cup warm water
• About 1/2 cup sifted flour for kneading before shaping
• Date, pistachio or walnut filling
• Powdered sugar, for dusting

Method

1. Mix the water with the yeast and let it activate.
2. Mix the ghee, flour, semolina, sugar, mahlab, mastic and kaak spice, rubbing very well, then add the yeast water and knead well. Cover and refrigerate for 24 hours.
3. Two to three hours before shaping, take the dough out, add the flour and knead. Shape as you like with date, pistachio or walnut filling.
4. Bake with top and bottom heat until cooked all around, and dust with powdered sugar. Once cooled, store in a tightly sealed container.

Notes

Note: the measurements are in grams and milliliters. If the dough is too soft (especially in hot weather) add a little flour; if too dry, add a little water.