Heat the butter and mix it with the semolina. Add the water and the orange blossom water, leave to stand for 3 hours then knead.
Crush the walnuts and mix with the sugar, cinnamon and orange blossom water. Take the paste and make balls of 10/15 gr. Put each ball in the palm of your left hand and with the forefinger of your right hand, make a cavity in this ball while turning it in the palm of your left hand, keep your hand always wet in order to avoid the paste be crumbled. With a small spoon fill this cavity with some of the stuffing then close very gently. Put the balls on a buttered oven tray, and then bake for 15 minutes.
The dip sauce (Natef)
300 gr. sugar
150 ml. water
2 egg whites
5 gr. vanilla
5 gr. cinnamon
Put the water and the sugar in a pan, heat and stir until the sugar dissolves. Bring to a boil, and simmer for 5 minutes on low heat. Beat the egg white with the vanilla until it becomes like snow. Add the syrup (hot water+sugar) very slowly while stirring continuously. Arrange the carabige in a dish, cover with the dip sauce and decorate with cinnamon powder.
Serve the carabige cold and decorate with warm natef and cinnamon