Prepare the Semolina Dough Base
In a large bowl, combine the fine semolina and confectioner sugar. Pour in the warm, melted clarified butter. Mix thoroughly until all the butter is fully absorbed. Cover the bowl and let the mixture rest at room temperature for 24 to 72 hours.

Finalize the Dough After Resting
After the resting period, dissolve the dry yeast in 1 cup warm water and let it sit for 5–10 minutes until foamy. Add the activated yeast, orange blossom water, mahlab, and mistka to the semolina mixture. Begin mixing with your hands. Slowly add water as needed, a little at a time, until the dough comes together smoothly. Knead gently for 5–7 minutes, adjusting the consistency with more water or semolina if necessary. Cover and let it rest for 30 to 60 minutes before shaping.

Prepare the Filling(s)
Prepare each Maamoul filling (date paste, nuts, etc.) separately. Cover and set aside until ready to use.

Shape Using a Mold
Lightly dust the Maamoul mold with a bit of semolina or flour to prevent sticking. Roll a small piece of dough into a ball and press it into the mold, shaping it to fit. Add a spoonful of filling in the center, leaving space around the edges. Flatten another dough ball and place it on top to cover the filling. Seal the edges gently, making sure there are no gaps. Tap the mold gently to release the cookie and place it on a buttered baking sheet. Repeat with the remaining dough and filling.

Shape by Hand (Optional Method)
Form a piece of dough into a circle or semi-oval. Hold it in one hand and press a deep pouch into the center using your thumb. Add filling and seal the dough completely. Use Maamoul tongs or decorating tools to create traditional patterns. Repeat with the rest of the dough and filling.

Bake and Enjoy
Preheat your oven to 375°F (190°C). Bake the Maamoul cookies for about 15 minutes, or until lightly golden.

Let them cool completely before moving or serving. Dust generously with powdered sugar before serving. Enjoy these cherished, buttery treats with family and friends!