In a wide pot, add semolina with margarine, work it with hands till all margarine is mixed with semolina.

Leave semolina aside for 4 hours in a cold area or for whole night.

Later, add yeast, sugar, rose and orange water knead all together well into a paste.

Make from dough small balls as wlanut size, line and cover to avoid drought.

Nuts fillings:

Preparation:
Grind roughly the nuts, add sugar, sugar syrup, flavors, mix well together, cover the pot in a cooled area for half hour.

You may form small balls from the dough to make fillings easier.

Pistachio filling:

Preparation:
Prepare the pistachio filling same way as walnuts filling.

Dates filling:
Preparation:
Melt the butter without heating, and mix with smashed dates then form small balls,smaller than the dough balls.

Maamoul preparation:
Place a piece of dough in the palm of the hand and flatted, then add around 1 tablespoon of filling to its center

Close it then bring the edges together and close the dough on the fillings.
Place the dough in the wooden maamoul mold

Press it gently with your fingers until it becomes even with the mold surface.

Slam the wooden mold's edges on a non sticky surface, until the moles maamoul drop out.

To avoid dough being stuck in the mold cover the mold with cling wrap.

Put the mammoul cookies on a tray and bake it in an already heated oven on 180° for 1/4 hour until goldiah color.

Keep the maamoul cool, then using a strainer sprinkle the icing sugar above the maamoul with walnuts and pistachio fillings.

Finally, fold the maamoul using special papers or keep them in a closed container and consummed when desired.