Steam 10 oz. (300g) of dates over simmering water for 20 to 30 minutes. Transfer the dates to a food processor (or mash in a bowl with a fork if you prefer) and blend in one tablespoon each of melted butter and orange flower water, and 1/2 teaspoon of cinnamon (or more to taste).
The paste will be sticky and hot, so leave it for 30 minutes or so to cool and firm up. Then, divide the date paste into four portions, oil your hands (or wet them with water), and roll sticks of paste about the thickness of your finger. Set the sticks of paste aside until your semolina dough has finished resting.