Siamisi

For the Dough

• 5 cups (750g) Fine Flour (Farina)
• 1 teaspoon (8g) salt
• 2 tablespoons (20ml) rose water
• 1/4 cup (65ml) vegetable oil
• 1 ½ cups (375ml) lukewarm water

For the Cream

• 5 cups (1250ml) water
• 1 ½ cups (345g) sugar
• 1/4 cup (65ml) rose water
• ½ teaspoon mastic powder
• 1 1/3 cups (240g) coarse semolina

For the Topping

• Icing sugar

Making the Dough:

1. In a bowl, combine the flour, salt, and rose water and mix. Then, add the oil and 'rub' it in, meaning rub with your palm until coarse crumbs form. Gradually add the water until you achieve a soft dough.
2. Take it out of the bowl, place it on the kitchen counter, and knead a little more. Place plenty of vegetable oil in a container that closes.
3. Take small pieces of dough and roll them into balls. Place them in the oil for at least 24 hours.

Preparing the Cream:

4. Bring the water to a boil and add the sugar. When the sugar dissolves, add the rose water, mastic, and gradually add the semolina by pouring it from a height. Stir so that the semolina you added 'opens up' before adding more. Pour the cream into a rectangular baking dish. Be careful, the cream should not be too thick.
5. Take one dough ball, drain it so it doesn't have too much oil, place it on a plate, and roll it out thinly. Then, take the 4 edges one by one and stretch them a little more. Cut the sheet into 4 squares. Place a piece of halva in the center and close the 4 edges.
6. Heat plenty of oil in a pan and place the 'Siamisi' inside with the sealed side facing up. Turn them over with a fork or a metal spatula. Let them turn golden brown and remove them onto a platter lined with kitchen paper towels. Before serving, sprinkle with icing sugar.