6 c. flour
1 c. rendered butter
1 c. oil
1/2 tsp. ground mahlab (blackcherry kernel)
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. ground anise seed yansoon
1 tsp. baking powder
1 lb. ground walnuts
Milk
1/2 c. sugar
1 tsp. mazzaher (orange blossom water)
2 c. syrup

Mix flour, butter, oil, mahlab, cinnamon, salt, anise seed, and baking powder. Add enough milk to blend together well. Knead for several minutes until dough is soft and elastic. Make dough into walnut size balls. Roll dough into circles. Place about a teaspoon of filling (ground walnuts, sugar, and mahlab) into each circle. Fold over the half moon shape and seal the edge by pressing with a fork. Place on a cookie sheet about 1/4 inch apart and bake at 350 degrees for 20-25 minutes until light brown and let cool. Dip in syrup and drain in colander. This can also be prepared by sprinkling hot sumboosic with confectioners sugar.