Every family tradition has to start somewhere. We asked @Ayesha Erkin about what she was cooking for #Eid and she gave us this irresistible recipe for ma’amoul. Ayesha Erkin’s Ma’amoul Recipe: Add 3 cups semolina to a large bowl. Add ¾ cup melted (still hot) ghee, ¼ cup melted (still hot) butter, and 2 Tbsp. olive oil. Use your hands to mix until the semolina absorbs the fats completely and the mixture resembles wet sand. Cover the bowl with a clean cloth and let rest overnight. The next day, stir ½ cup all-purpose flour, ½ cup milk powder, 1 tsp. ground anise, ¾ tsp. ground mastic, ¼ tsp. sugar, ¾ tsp. ground mahlab, and ½ tsp. baking powder into the semolina mixture. Dissolve 1 tsp. yeast and 1 tsp. sugar in 2 Tbsp. warm water or milk. After it has started to foam and bubble, incorporate the activated yeast into the semolina mixture. Stir ¼ cup sugar, ¼ cup orange blossom water, and ¼ cup rosewater in a small bowl, until the sugar dissolves. Gently mix this into the semolina dough. Initially, it may seem clumpy, but it will come together. Once the dough holds together, it’s ready—it doesn’t need to be totally smooth, so avoid overmixing. Blend 4 cups pitted dates with 2 tbsp butter melted ghee, butter, or olive oil in a food processor until smooth. Season with 2 tsp. ground cinnamon, ½ tsp. ground cardamom, and a pinch of sea salt. Cover with a cloth or cling film. Combine 2 cups finely chopped walnuts or pistachios with ⅓ cup sugar, 1 Tbsp. olive oil, ghee, or butter, and 1 Tbsp. orange blossom water in a small bowl. Preheat the oven to 350°F. Test the semolina dough by rolling it into a small ball. If it crumbles, add a little more water or milk and let it rest, covered, for about 10 minutes. If it’s still crumbly after that, stir in another 2 Tbsp. olive oil. Shape the ma’amoul using traditional wooden molds, or you can shape them by hand or use decorative tongs. Make a ball with the dough, then create a divot for the filling. Fill, seal, and imprint the design before baking. Place the shaped ma’amoul on a baking sheet and bake until the edges are golden brown. Then, briefly broil to achieve a golden top, about 2 minutes. Allow the ma’amoul to cool on the baking sheet for 10–15 minutes before transferring to a cooling rack. Once cooled, dust with powdered sugar.