Heat the ghee gently over low to medium heat until it melts completely. while still warm add it to the to the fine semolina to soften the semolina grains. Stir to homogenize and cover and set aside for a minimum of two hours and a maximum of an overnight before adding the rest of ingredients.

Four hours or more, you will notice that the semolina grains have softened and absorbed the fat content. Add the flour, powdered sugar, mahlab and powdered milk. Use your fingertips to rub the mixture until the whole mix resembles breadcrumbs; add the orange blossom water, then add the milk in a gradual manner stir with your hands to homogenize. Start to mix gently the dough to bring it altogether to a cohesive ball. Cover and let it rest for 30 more minutes.

Meanwhile shred the cheese: Use a cheese that has good melting properties such as Tchiki Akkawi or mozzarella, If you are using Tchiki Akkawi cheese then it needs to be desalted since it is loaded with salt for preservation. Shred the cheese, cover with water and soak it for 8 hours, changing the water every 1 hour to reduce its saltiness. if you are using mozzarella, shred the cheese and skip the soaking process!

Soak up the moisture in cheese with paper towels: Put your shredded cheese on top of kitchen paper towels. Place additional kitchen towels on top of the cheese. Use gentle pressure to press the moisture out of the mozzarella. Repeat until you have removed the desired amount of moisture.The cheese has to be totally dry before stuffing the maamoul, otherwise your dough will crack while baking.

Preheat oven to 400° F/ 200 ° C.

Divide the dough to 14 equal balls, take one dough at a time. Use your hand to flatten the dough ball to about 1/2-inch thick Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even. Stuff with a tablespoon of shredded cheese and pinch dough over it to seal. it’s all about the molding — and sealing, because you don’t want fillings leaking out while baking! Pinch dough over it to seal. it’s all about the molding — and sealing, because you don’t want fillings leaking out while baking! Wrap a cup or a deep ramekin with clingfilm, covering the bottom and sides and extending all the way to the top. Put the cheese filled dough, pressing it lightly in to level it up. Or alternatively, place the raw filled cheese rounds in a jumbo deep muffin pan(no need to wrap with clingfilm, , so you can create big cheese maamoul, by that you will freeze and bake directly in the muffin pan!

Freeze the raw maamoul for 1 hour prior to baking, this is a crucial step!

Bake until the bottoms are golden, but the tops remain a bit pale, about 10 to12 minutes. Remove from the oven, and sift with powdered sugar over the top immediately, decorate with chopped raw shelled pistachios and orange blossom petals jam (if used) and serve warm. Fantastic!

The cheese maamoul can be prepared and frozen in their raw stage. Place them on a sheet pan and freeze until solid, then individually cover with plastic wrap. Bake them directly from freezer to oven at 400 degrees for 15 minutes to a golden color. A great make ahead dessert