Dates Vegan Maamoul

1. In a large bowl combine the semolina, the thin semolina, the mahlab and the salt. Gradually add the EVOO into the dry ingredients and work it with your fingertips for a couple of minutes until thoroughly incorporated. Cover bowl and let dough rest at room temperature overnight, allowing the semolina granules to swell and soften.
2. The next day, pour the rose water, the orange blossom water and the water over the dough and work it all with your hands very gently for about 15-20 minutes until evenly moistened. You are not aiming for a smooth dough but rather for a homogenous dough that comes together. Cover the bowl and allow the dough to rest for at least 1 hour.

1. Cut the pitted dates into very small pieces. Combine them with the nutmeg and water in a blender and mix until you obtain a paste.
2. Roll the date paste with your hands into small walnut size balls.

1. Cut off small pieces of the dough. Flatten each piece of dough with your hands, form a hollow and stuff a piece of date paste in the middle. Seal it and roll into a ball. Press into a maamoul mold or flatten a bit and make some marks with a fork, so that the top is flush with edges in a decorative way. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
2. Preheat the oven to 175 degrees C. Bake in the middle of the oven for 10-12 minutes, until edges and bottoms are golden but tops are still mostly pale. Remove from the oven and allow to cool on a cooling rack. Store in an airtight container at room temperature.

1. In a large bowl combine the semolina, the thin semolina, the mahlab and the salt. Gradually add the EVOO into the dry ingredients and work it with your fingertips for a couple of minutes until thoroughly incorporated. Cover bowl and let dough rest at room temperature overnight, allowing the semolina granules to swell and soften.
2. The next day, pour the rose water, the orange blossom water and the water over the dough and work it all with your hands very gently for about 15-20 minutes until evenly moistened. You are not aiming for a smooth dough but rather for a homogenous dough that comes together. Cover the bowl and allow the dough to rest for at least 1 hour.

Dates filling:

1. Cut the pitted dates into very small pieces. Combine them with the nutmeg and water in a blender and mix until you obtain a paste.
2. Roll the date paste with your hands into small walnut size balls.

Making the maamoul:

1. Cut off small pieces of the dough. Flatten each piece of dough with your hands, form a hollow and stuff a piece of date paste in the middle. Seal it and roll into a ball. Press into a maamoul mold or flatten a bit and make some marks with a fork, so that the top is flush with edges in a decorative way. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
2. Preheat the oven to 175 degrees C. Bake in the middle of the oven for 10-12 minutes, until edges and bottoms are golden but tops are still mostly pale. Remove from the oven and allow to cool on a cooling rack. Store in an airtight container at room temperature.