Mardin Coregi

To prepare the date filling, place the pitted dates in a small saucepan with 50 grams of water. Bring to a simmer over medium heat, then reduce heat and cook until the dates are very soft, about 10-15 minutes. Drain any excess water.

Transfer the softened pitted dates to a food processor or mash thoroughly with a fork. Add 20 grams of unsalted butter, 2 grams of ground cinnamon, and 1 gram of ground nutmeg. Process or mix until a smooth, thick paste forms. Set aside to cool.

In a large mixing bowl, combine the 500 grams of all-purpose flour, 50 grams of semolina, 50 grams of powdered sugar, 5 grams of ground mahlep, 5 grams of nigella seeds, 3 grams of ground cinnamon, 2 grams of ground ginger, 5 grams of salt, and 7 grams of instant dry yeast. Mix well.