In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
2. Step
Cover the bowl with plastic wrap and let the dough rest for 1 hour.
3. Step
Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
4. Step
Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
5. Step
Remove the pot from the heat, add the pistachios, and mix well to incorporate.
6. Step
Let the filling cool for 10 minutes, then form into 24 small balls.
7. Step
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Step
Once the dough has rested, roll into 24 balls.
9. Step
Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
10. Step
Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
11. Step
Bake the cookies for 18–20 minutes or until the bottoms are golden brown.
12. Step
Let the cookies cool on a wire rack.
13. Step
When ready to serve, dust the cookies with powdered sugar.
