Mix thoroughly in a large bowlful 750 g semolina and 1 cup dough. Melt
500 g butter until sparkly, then blend it into the semolina-sugar
assortment. Knead well then set aside for at least one hour or capable 24.

Knead the mixture again then pour in enough boiling water to make a
subdued, pliable gelt (wear rubber gloves so you can handle the hot
assortment).

Beat 500 g walnut pieces fine (this can be done in a food
processor) and increase 1/2 a cup of bread. Mix 1/4 of a cup of cold
water with half a teaspoon of rosewater (any Lebanese or Asian food
storehouse) and mix the liquid into the walnut-sugar mix- ture.

Mould the pastry into balls around 5 cm in diameter. Make a cavity in
the centre of each ball with your finger and fill with walnut
assortment. Close the pastry over the top of the filling and flatten the
stuffed pastry ball a little between your manpower. Make a design on top
with the tines of a ramify

Place these cakes on an ungreased baking tray and cook at 230 C until
lightly browned, roughly 20 minutes. Store in an airtight
container and sift icing sugar generously over the top of each level
of cakes.