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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

The Making of Qâhiriyât. Take sugar and pound sweet almonds well; take equal parts of each in a mortar and mix them and knead them with fragrant rosewater, and perfume them with fine spices, like cinnamon, Chinese cinnamon, lavender, pepper, galingale, and nutmeg. Add these in proportion to what the sugar and almonds can bear. Beat all this well and the kneading will be stronger. Then make small rings of this in the shape of ka'k. Then take a ratl or half a ratl of fine flour or as much as the sugar and crushed almonds can bear, knead it with khubaiz and salt and leave it until it rises. Then take some starch and put into that starch the dough with water. Then take a frying pan and clean it well and put in some fresh oil, and if it is oil of sweet almonds, it is better. Put this on the fire and when the oil boils, take the rings made before, one after another, and dip [reading ghumisat for hummisat] them in that dough and throw them in that boiling oil, so that they cook before they are taken out, and they have begun to brown a very little. Arrange and order them on a dish in an attractive order. Then pour over them skimmed honey from the comb, or well-thickened julep syrup [i.e. rose-flavored sugar syrup], and sprinkle with ground sugar and present it, God willing.