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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

Another Mishâsh. Take clean semolina, or fine flour, which is better, and mix it with plenty of fat, in the amount of one ratl to each small mudd. Knead it like ka'k dough and roll out small round loaves (qursas) in oil. Don't overdo the frying. Place it in hot, clean honey, in which shelled walnuts and sugar, both pounded coarsely, have been put, and leave it there until the honey enters with the sugar and the nuts in their foliation. Remove from the honey. The walnuts and coarse sugar will remain. It is a type of mishâsh and there should be no spices in it.