Dissolve yeast in lukewarm water in a large bowl. Stir in orange flower water, egg, and melted butter.

Add semolina, sugar, and salt. Stir to combine.

Add flour and combine until the dough is crumbly but holds together when squeezed.

Cover the dough with plastic wrap and let rest for 1 hour.

Prepare the filling: Process honey dates, sugar, orange flower water, and rose water in a food processor to a paste.

Transfer the filling to a bowl and cover.

Preheat oven to 350°F (175°C).

Scoop a tablespoon of dough and flatten it into a ~3-inch round.

Place 1 1/2 teaspoons of filling in the center of the round.

Pull the edges up to cover the filling and roll lightly into a ball.

Place seam side down on a baking sheet, about 1/2 inch apart.

Prick each cookie decoratively with a fork.

Brush the tops with milk.

Bake for 20-25 minutes, until touched at the edges with golden brown.

Transfer immediately to a wire rack to cool.