600 g. unbleached flour
1 Tablespoon of dry instant yeast
2 teaspoons of sugar
1/4 cup of warm water to proof the yeast
2/3 cup of fresh orange juice
Unsalted butter, melted (40 g.)
3 Tablespoons of vegetable oil
Sugar 100 g.
Rind of 3 large oranges (40 g.)
1 teaspoon of mahlab
1 teaspoon of salt
2 Large eggs
1 egg yolk mixed with a teaspoon of water to give the pastries shine
1 package of date paste (13 ounces)
3 Tablespoons of butter
1 teaspoon of orange blossom water
1/3 cup of toasted sesame seeds