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

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 mixture into 2 balls. Roll out with with
rolling pin to 1/4 inch thickness. Use a 3 inch cutter to cut
circles out of the dough. After cutting, pat out circles a bit
more and place one heaping teaspoon of filling in center. Fold in
half and press opening together. Seal rim tightly by folding over
and fluting between thumb and forefinger. Place on ungreased
cookie sheet and bake in 350 degrees F oven for 15 to 20 minutes or until
golden brown. Cool and dip in hot syrup.

10 cups walnuts, coarsely ground
1 1/2 cups sugar
1 tsp. orange blossom water (Mazahar)

Mix together well. Use as directed.

3 cups sugar
2 cups water
1 blossom water
1 Tbsp. lemon juice

Boil for 5-10 minutes and remove from heat. Add the lemon juice and
orange blossom water. Use syrup for dipping the Arroon.

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