معمول هش

Mix the flour, semolina, spices, and a pinch of salt together.

If using ghee, heat it before adding to the flour.

Rub the mixture until the flour is coated with fat to prevent gluten development.

Gradually add water and knead lightly with your fingers to form a soft, crumbly dough.

Let the dough rest for 15 minutes.

Add cardamom, ginger, cinnamon, and oil to the date paste and shape into balls.

Divide the dough into balls and fill them (I used 25g dough and 15g date paste for each piece).

Shape the maamoul as desired, pressing with a fork if desired.

Bake at 170°C for 20-25 minutes or until slightly browned on the bottom.

Serve the maamoul and enjoy the delicious flavor!