Let's cook.
In a large bowl, combine the fine semolina, all-purpose flour, and granulated sugar. Pour in the melted butter and mix with your fingertips until the mixture resembles coarse crumbs. Cover the bowl and let it rest for at least 30 minutes at room temperature.
While the semolina mixture rests, prepare the filling. In a separate bowl, combine the finely chopped pitted dates, finely chopped walnuts, ground cinnamon, and ground nutmeg. Mix well until thoroughly combined.
After the semolina mixture has rested, add the rosewater and knead gently until a soft, pliable dough forms. If the dough is too dry, add 1-2 tablespoons of cold water, one at a time, until it comes together.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Take a small piece of dough (about 1 tablespoon) and flatten it into a disc in your palm. Place about 1 teaspoon of the date and walnut filling in the center.
Carefully bring the edges of the dough together to enclose the filling, forming a ball. You can either leave them as smooth balls or press them into a ma'amoul mold for decorative patterns.
Place the formed cookies on the prepared baking sheet, leaving about 1 inch between each cookie. Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops are pale.
Remove the cookies from the oven and let them cool completely on a wire rack. Once cooled, dust generously with powdered sugar before serving.
Save this recipe so you can find it again.