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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

Recipe Known as the Tharda of the Emir. Knead white flour well with water, a little oil and leavening, make four thin raghîfs, and fry them in a frying pan with much fresh oil, until they brown a little, and take them out of the oil and pound them well. From the rest of the dough make little hollow things on the pattern of mujabbana (cheese pie), and make top crusts for them. Fry them in fresh oil, watch them and take care that they be white and not turn brown, and fry the top crusts also. Then take peeled pistachios, almonds, and pine-nuts, and sufficient sugar; pound them coarsely, spice them and knead them with sharp rosewater and mix with the ground raghîf and stir until completely mixed. Fill the hollow dumplings prepared earlier with this, and put on their covers, and proceed confident that they will not be overdone. Arrange them on a dish and put between them the rest of the filling and then sprinkle them with sharp rosewater until the dish is full. Sprinkle with plenty of ground sugar and present it. And if some syrup of thickened, honeyed rosewater syrup is dripped on it, it will be good, God willing.