Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
750 g Semolina
1 c Sugar
500 g Butter
500 g Walnuts
1/2 c Sugar
1/4 c Cold water
1/2 ts Rosewater

Mix thoroughly in a large bowl 750 g semolina and 1 cup sugar. Melt
500 g butter until bubbling, then blend it into the semolina-sugar
mixture. Knead well then set aside for at least one hour or up to 24.

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

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

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

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

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
4/6/93. Courtesy Mark Herron.

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