• 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 the butter has melted, and let it sit for 10 minutes. You will notice that the milk solids settle at the bottom. Line a wire sieve with several layers of cheesecloth and place it over a heatproof bowl. Slowly pour the melted butter through the cheesecloth, leaving the milk solids behind. Discard the solids. You now have clarified butter, ready to use in your maamoul recipe. If you are using ghee, you can skip this step.
• In a large bowl, combine the fine semolina (farina) and coarse semolina. Pour in the clarified butter or ghee and knead with your hands until the semolina is thoroughly coated and the ingredients are well combined. Cover the bowl with cling film and set aside to rest for 6 hours, allowing the semolina to absorb the butter.
• After the semolina mixture has rested for 6 hours, add the all-purpose flour, instant dry yeast, mahlab, canola oil, orange blossom water, and rose water. Knead for about 1 minute, or until the sticky dough becomes soft and silky. Cover the bowl with a clean kitchen towel and let the dough rest for another hour.
• Meanwhile, prepare the pistachio filling: Place the raw pistachios in a food processor and pulse a few times until coarsely ground. Transfer the ground pistachios to a bowl, add the sugar and orange blossom water, and mix well until all the ingredients are thoroughly combined. Set aside until ready to use.
  

To put together:

• Lightly grease a baking sheet or line it with parchment paper.
• Preheat the oven to 200°C (400°F), positioning the rack in the center of the oven.
• After 1 hour, knead the dough again, then divide it into equal portions and roll each portion into a ball roughly the size of an apricot.
• Make a hole in the center of each dough ball using your index finger.
  
• Using your finger, gently press the dough to widen the hole, then fill it with 1 teaspoon of the pistachio filling.
  
• Seal the opening by pinching the dough together, then gently roll it between your palms to form a smooth ball.
  
• Place each filled dough ball into the maamoul mold and press it gently to flatten the surface and level it with the edges of the mold.
  
• Gently tap the mold against the countertop, turning it upside down to release the maamoul.
  
• Place the maamoul on the prepared baking sheet, spacing the cookies about 2 cm (¾ inch) apart.
  
• Place the baking sheet on the middle rack of the oven and bake for 12–15 minutes, or until the maamoul is lightly golden. You may need to rotate the baking sheet halfway through baking to ensure even browning.
  
• Remove the maamoul from the oven and set aside to cool completely. Once cooled, dust with powdered sugar. How delicious!