• In a sauce pan melt the butter with a pinch of salt, and set aside to cool down slightly.
• Mix both types of semolina and create a well. Add the Mahlab.
• Mix the semolina with the butter and Knead the dough until it comes together nicely into a sand like texture.
• Keep the dough loose and do not press down. Cover and allow to rest for 48 hours.
• After 48 hours have passed, add yeast and sugar to the crumbly semolina mixture.
• Knead gently between palms to ensure they don't have any lumps.
• Bring a can of evaporated milk to warm slightly while whisking a tablespoon of orange blossom water.
• Slowly and gradually add the evaporated milk mixture and knead until the dough is soft to handle. You need to rub the semolina mixture between your fingers to knead the dough.
• Stop adding the milk once the dough holds and is no longer soggy.
• Shape into balls, flatten into discs, and fill in with your favorite filling (traditionally it's date puree instructions below), and seal. Some people prefer to use a mold for this step too.
• Allow them to rest for one hour uncovered before baking
• Bake in preheated oven at 170. Make sure you preheat the oven for at least 20 minutes before baking.
• Bake until the bottoms are slightly browned but do not brown the tops.
• Keep the kaak on your baking tray until its totally cooled down before removing.

For Date Puree

• Add room temp butter and spices and knead until it's soft. Form into equally sized balls and then use inside the cookies.