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1
Combine coarse semolina, fine semolina, salt, sugar, and mahlab in a large bowl. Add softened butter and rub together with your hands for about 2 minutes until the butter is well distributed throughout the mixture.
2
Mix in the instant yeast, then add the warm milk and knead for about 5 minutes until a soft dough forms. Cover and let rest for 1 hour at room temperature to allow the dough to rise.
3
Prepare the date filling by combining ground dates, cinnamon, nutmeg, melted butter, and vegetable oil in a large bowl. Mix well by hand until all ingredients are evenly incorporated and the filling is soft and uniform.
4
Use a 30 cm (12-inch) round baking pan lined with plastic wrap. Shape the date mixture into a ball and place it on the wrap, then flatten it with your hands until it evenly covers the entire pan bottom with uniform thickness.
5
After the dough has risen for 1 hour, add the orange blossom water and knead for about 5 minutes. Divide the dough into two equal parts.
6
Remove the date filling from the pan and set aside. Line the same pan with fresh plastic wrap and spread the first portion of dough evenly to fill the pan. Transfer this portion (with the plastic) to another pan and refrigerate until firm.
7
Spread the second portion of dough directly on the ungreased pan until it covers the entire bottom. This is the base layer. Transfer the date circle and invert it onto this dough layer. Remove the chilled dough from the refrigerator and place it on top of the dates, smoothing the surface evenly.
8
Use a fork to make vertical lines from top to bottom across the dough surface for a decorative pattern. Then use a knife to lightly mark out a grid of small squares on the surface (marking without cutting completely through) and arrange the pieces neatly.
9
Place the pan in a preheated oven at 400°F (200°C) on the middle rack and bake for about 30 minutes or until the top is deep golden brown.
10
Remove from the oven and run a knife along the marked lines to clearly separate the squares. Allow the maamoul to cool completely in the pan (about 1 hour), then remove the pieces and serve.
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