To make the dough, whisk together the flour and salt in a large bowl.

In a separate bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the egg and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.

To make the filling, combine the semolina, powdered sugar, ground walnuts, cinnamon, cardamom, and nutmeg in a bowl.

Stir in the melted butter and rose water until the mixture is well combined.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one half of the dough to 1/4-inch thickness. Cut out circles using a cookie cutter.

Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges to seal.

Repeat with the remaining dough and filling.

Place the Maamoul on the prepared baking sheets and bake for 15-20 minutes, or until golden brown.

Let the Maamoul cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.