معمول التمر

We rub the semolina with ghee thoroughly and leave it for two days, rubbing it every 6-8 hours.

We grind the mastic and mahaleb with sugar, then add rose water and orange blossom water.

We dissolve the yeast in warm milk and add it to the dough, stirring without kneading.

We shape the dough and fill it with the prepared date mixture

We bake the maamoul immediately at 180°C until it turns golden.

We let the maamoul cool on the tray, then store it in an airtight container

**Date Filling** - We knead the pitted dates with melted ghee, then add cinnamon, nutmeg, and ka'ak spices, mixing well until a uniform mixture is achieved.