I discovered Mamoul 40 years ago when we lived in Saudi Arabia and have molds including some purchased in a Tulsa Arab grocery store. The recipe I use has no added sugar (the dates are sweet enough on their own) and the pastry is only farina and butter mixed and allowed to sit overnight. A little water added will make it doughy. The filling is about the same without the sugar and olive oil instead of butter. I've never used cardamom, but I will next time. Hint: I halve the pastry and halve again and again until I have 32 equal portions. I do the same with the filling to make everything come out even.

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