24 Serves
80 Mins
In a large mixing bowl, combine semolina flour, melted butter, and mahlab to form a soft dough, then let it rest for at least 30 minutes.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
24 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Prepare the date paste filling by kneading it with a small amount of oil to ensure a smooth consistency.
Take a small portion of dough, flatten it in your palm, place a ball of date filling in the center, and seal the edges to form a ball.
Press the filled dough ball into a traditional wooden mold to imprint a pattern, then tap it out onto a baking sheet.
Bake the cookies in a preheated oven until they are lightly golden on the bottom.
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