معمولات العيد

In a bowl mix the semolina with the blossom water, emulsifier and salt

Add the hot ghee and stir well, then add the water and rub the semolina as shown in the video

Cover the dough and let it rest for at least 6 hours

To make the pistachio filling for the pastry: It consists of finely ground pistachios, the amount according to the amount of dough, where you can use a kilo of semolina approximately 300 g pistachios mixed with one or two spoons of melted ghee and a spoon of blossom water or more as desired, and finally add a drop to the pistachio dough until the pistachio dough is firm.

For the date filling: Add two tablespoons of ghee on the fire until it is completely melted, then add approximately 600 grams of date paste or less as desired and knead it by hand until it becomes a soft dough.

Shape the pistachio and date filling into balls, then stuff the dough as shown in the video and place it in an oven tray with parchment paper

Enter the tray into the oven at 180 degrees from the bottom only until the edges take on a golden color, then turn on the top and leave it for two or three minutes until it takes on a golden color.

Garnish with powdered sugar and pistachios and serve.