Preheat oven to 350 degrees Fahrenheit. Place parchment paper on a large cookie sheet. Do not grease.

First make the cookie dough. Place farina in a blender and blend until a fine powder. Then place farina in a bowl.

Heat 1 ¼ cups water and pour over farina. Stir in warm clarified butter (liquid consistency) and set aside. The farina should absorb all of the liquid and be a moist, thick dough. If you have trouble with your dough being to crumbly, soak the farina at least an hour before you begin shaping the cookies.

For the filling, lightly pulse walnuts in a food processor until they become a uniform, coarse consistency. It's okay if some of the walnuts are a finer consistency. Pour all the walnuts in a bowl and toss with 3 tablespoons sugar, 1 teaspoon cinnamon, ½ teaspoon mahlab and 2 teaspoons rose water.

Scoop about two tablespoons of dough into the palm of your hand or into a Karabij/Ma'amoul cookie mold. Press until cookie dough is rounded into a bowl shape about ¼ inch thick.

Place a tablespoon of walnut mixture into the center of the cookie mold and smooth the sides of the dough over the top. If making smaller or larger cookies, adjust the amount of walnut filling accordingly.

If using a mold, whack filled cookies unto the side of the cookie tray and then arrange evenly on the cookie baking sheet. Bake cookies for approximately 27 minutes on the middle rack for cookies that are approximately two inches in diameter. Cookies will be slightly browned on the top and bottom when done. Place on a wire rack to cool.

Next, make the natef. Place soapwort root in a fine mesh strainer and rinse. Then add the soapwort root to a small pot with 1 ½ cups of water over medium high heat. Pay attention to the pot as the mixture may produce foam and boil over if not watched carefully.

After mixture has come to a boil, lower temperature and simmer until the liquid reduces by more than half. Turn off heat when you have about ⅓ cup of brown liquid remaining in the pot. Then strain the liquid and set aside until needed.

To make the sugar syrup, bring the remaining ¼ cup of water and ¾ cup of sugar to a boil over medium high heat. Reduce temperature and continue to simmer until sugar is dissolved and syrup slightly thickens (3-5 minutes). Then turn off heat and add the remaining two teaspoons of rosewater. Syrup should still be runny.

Pour soapwort liquid into the bowl of an electric mixer and using the whisk attachment, begin whisking the mixture on high speed until it becomes white glossy foam.

At this point, slowly add in the sugar syrup while continuing to whisk. You may choose to reduce the speed temporarily, but continue to wisk on high speed a few minutes more until the mixture takes on a somewhat gooey/foamy consistency, much like marshmallow creme.