• Start by clarifying the butter: In a heavy bottomed saucepan, melt the butter over low heat; remove the saucepan from the heat as soon as it has melted. Set aside for 10 minutes. You will notice the milk solids fall to the bottom. Strain it through a wire sieve lined with several layers with cheesecloth. Pour the melted butter over the cheesecloth and get rid of the milk solids. Now you have the clarified butter. If you are using ghee, skip this step.
• Mix the farina and coarse semolina in a large bowl. Pour the clarified butter or ghee and knead with your hands to infuse all together. Cover with cling film and set aside (the semolina mix needs to rest for 6 hours)
• When 6 hours have passed on soaking the semolina mix, add the all-purpose flour, instant dry yeast, mahlab, canola oil, orange blossom water and rose water. Knead the sticky dough for a minute or until the dough is soft and silky. Cover with a kitchen towel and leave it to rest for 1 more hour.
• Meanwhile, prepare the filling: place the raw pistachios in a food processor and pulse a few times to considerably grind them. Transfer to a bowl, add the sugar and orange blossom water, and mix well to fully incorporate. Set aside.
  

To put together:

• Lightly grease a cookie sheet or line it with parchment paper.
• Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
• After 1 hour, knead the dough again and divide it into equal balls, roughly the size of an apricot.
• Make a hole in the center of each ball.
  
• With your finger fill the hole with a teaspoon of the pistachio filling.
  
• Seal the hole patching the dough together and roll it into a ball.
  
• Transfer each stuffed ball into the mold, pressing it lightly in to level it up with the mold.
  
• Gently tap the mold on a countertop, converting it and the maamoul will come out.
  
• Place it on the cookie sheet, keep the maamoul 2cm/1 inch apart.
  
• Place the sheet in the middle rack of the oven and bake to a slight golden color, It takes about 12-15 minutes, you may need to rotate your maamoul sheet halfway through baking for even browning.
  
• Remove from the oven and set aside to cool down, then dust with powdered sugar. How delicious!!