In the Middle East, Walnut-filled and Date-filled Mamoul are prepared for holidays and special occasions. Women often get together to make enough for each family. They make a day of baking and socializing. Place the semolina in the bowl of an electric mixer and mix in melted Clarified Butter. Cover and let it sit, unrefrigerated, overnight. The next day, preheat the oven to 325 degrees. Add the flour, powdered sugar, orange flower water and water to the mixer bowl. Mix on medium speed for 2 to 3 minutes, until well blended. The dough should be fairly soft. Allow it to rest for 5 to 10 minutes, until it stiffens up. If the dough is still too soft to handle, mix in a little more flour. Pinch off a piece of dough the size of a golf ball. Press a large indentation in the center. Fill with 2 tsp walnut or date filling (below) and close up. Shape the filled balls of dough according to one of the following methods.   Method One: Roll Walnut Mamoul into an oval shape and Date Mamoul into a round ball. Flatten the cookies to about 1/2 inch and place them 1/2 inch apart on an ungreased cookie sheet. Prick with a fork 4 or 5 times to decorate the top. Method Two: Carved wooden molds, available at Middle Eastern groceries, are the traditional way to make Mamoul. Walnut Mamoul are made in a dome-shaped mold and Date Mamoul are made in a flat, round mold. This makes it easy to distinguish between the two. The cookies sometimes have a tendency to stick to the inside of the mold. To prevent this, place 1/2 cup flour in a small bowl. Lightly dip the ball of filled dough half way into the flour. Shake off the excess flour. Gently press the floured side of the ball into the mold. The dough should be level with the mold, so the bottom of the cookie will be flat. Turn the mold over and 146 tap the end sharply on the edge of the table, catching the cookie in your hand as it drops out. Mold sizes vary, so the size of the ball may need to be adjusted to fit. Place the cookies 1/2 inch apart on an ungreased cookie sheet. For more even baking, it is best to bake one tray at a time. Bake for 15 to 20 minutes, until Mamoul are lightly browned. Remove from the oven and transfer to a cooling rack. Store the cooled cookies in an airtight container. Before serving, dust cookies lightly with powdered sugar. They may be frozen for up to 2 months. Walnut Filling for One Batch: 1 1/2 cups walnuts, chopped 1 Tbsp Clarified Butter (page 159) 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 Tbsp sugar Place ingredients in a bowl and mix to combine. Date Filling for One Batch: 3/4 lb pitted dates 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1 Tbsp Clarified Butter (page 159) Chop or grind the dates and place in a bowl. If the dates are very dry, place them in the microwave and warm them slightly until softened. Using your hands, mix in the spices and Clarified Butter.