Step 1

Melt ghee in microwave or stovetop but do not let it get too hot or boiling.

Step 2

In a deep semolina, flour mahleb, salt and mix.

Step 3

Pour in the melted ghee and mix well.

Step 4

Use the palms of your hands and rub the semolina mixture for a couple of minutes.

Step 5

Cover and refrigerate overnight or up to 3 days.

Step 6

Take the dough out of the fridge and allow it to come to room temperature to soften as it might harden in the refrigerator.

Step 7

Add dry milk, yeast and mix well.

Step 8

Mix in the syrup then add the milk little by little until you feel the dough is soft and rolls nicely into a ball.

Step 9

Cover and let it rest for 1 hour.

Step 10

Divide the dough into 24 balls.

Step 11

Preheat oven to 350F

Step 12

In your food processor combine the ingredients of each filling and process to desired texture. Note4

Step 13

Divide the filling(s) into 24 balls.

Step 14

With your thumb make a dent in each dough and fill with any of the stuffing suggested.

Step 15

Close and roll into a ball. Press into a maamoul mold or flatten a bit and make some marks with a fork in a decorative way.

Step 16

Bake on the middle rack for Minutes then move up for another 7-10 minutes until top is lightly golden.

Step 17

Let it cool down on the baking sheet for 3-4 minutes then transfer to a wire rack to cool completely.

Step 18

Dust with powdered sugar and serve.