Add the warm melted butter and ghee onto the semolina and rub between hands for 5-10 minutes.
Leave it covered for 24-48 hours before stuffing continues.
Add the rest of the dry ingredients to the semolina after resting.
Mix yeast and 1 teaspoon sugar with warm liquid and let it activate.
Mix with semolina and knead for 5 minutes, then let it rest covered for 20-30 minutes.
Combine the ingredients of the date filling very well.
Stuff the maamoul and bake on a cookie sheet at 425℉ for about 10-12 minutes or until bottoms are golden brown.
Transfer to top rack for 3-5 minutes until dried and a tiny bit golden.
Notes
Melt the butter before adding it to the rest of the ingredients.
Preheat the oven.
Use fresh mahlab powder for a better taste.
You can store the Maamoul in an airtight container at room temperature for up to 2 weeks.
If you don't have Maamoul spices you can create your own spice mix by combining 2 tablespoons ground anise, 2 tablespoons freshly ground fennel, and 1 teaspoon fresh ground cardamom.