In a bowl, mix the lukewarm milk, water, sugar, and yeast until the yeast dissolves. Add the oil and stir.

Add the flour and knead for 10–15 minutes, until the dough is very soft, elastic, and slightly sticky. Oiled hands help. Don't add extra flour.

Add the salt and knead for about 1 more minute.

Cover and let rise for about 1 hour, until doubled.

Meanwhile, make the filling: mash together the feta, cream cheese, and a little za'atar until you have a smooth, firm mixture.

Divide the dough into 7 equal balls. Flatten each ball, place a heaping tablespoon of filling in the center, and seal well.

Turn each roll seam side down and flatten it slightly.

In a bowl, mix the date syrup and water. Dip each ball in the mixture, then coat it in sesame seeds on all sides.

Arrange on a parchment-lined baking sheet with a little space between them. Cover and let rise for 15–20 minutes.

Use your fingers to press four indentations into the center of each roll.

Bake in an oven preheated to 350°F (180°C) for 20–25 minutes, until the rolls are golden, puffed, and soft.