1. Melt the butter and let cool down again. Add the semolina, flour, and sugar to a large bowl and mix until well combined. Add the melted butter, rose water, and about 4 tablespoons of the milk to the bowl and mix until well combined. If the dough is too crumbly and not coming together, add some more milk. Shape into a ball and wrap in plastic wrap. Place in the fridge for about 30-45 minutes.

 

2. While the dough is chilling, prepare the filling by adding the dates, sugar (optional if you like it sweeter) and the rose water to a mixer and mix until you get a smooth paste. Divide into 12 pieces and shape into little, thick sausages. Set aside. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside.

 

3. Divide the dough into 12 portions and shape into flat rectangles in your hand, place one of the filling pieces in the center and mold the dough around. Make sure the filling is covered completely and sealed in. Shape and roll into a sausage shape, roll in the chopped pistachios and place on the prepared baking sheet with some space in between. Bake for 18-20 minutes until lightly golden in color. Take out of the oven and cool down completely on a wire rack.