DOUGH:

5 lbs. flour
4 c. rendered butter
3 tsp. mahlab, ground fine
1/2 cake yeast
1/4 c. lukewarm water
4 c. warm milk

FILLING:

10 c. walnuts, ground coarse
1 1/2 c. sugar
1 tsp. orange flower water (Mazahar)

Combine flour and mahlab. Rub in butter until grainy. Dissolve yeast in lukewarm water. Add yeast and milk to dry ingredients and mix with hands until well blended. Cover and let rest for 1 hour. Divide into 2 balls. Roll out with rolling pin to 1/4 inch thickness. Use a 3 inch cutter to cut circles. After cutting, pat out circles and place one heaping teaspoonful of filling in center and fold in half and press opening together; seal rim tightly by folding over and fluting between them and forefinger. Place on ungreased cookie sheet and bake in 350 degree oven for 15 to 20 minutes or until golden brown. Cool and dip in hot syrup.

SYRUP:

3 c. sugar
2 c. water

Boil for 5 minutes and remove from heat. Then add 1 teaspoon lemon juice and 1 teaspoon orange flower water and dip Arroon.