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First, prepare the crust.

Put the graham crackers in a food processor and process until they are crumbs (1 cup crumbs).

Put the graham cracker crumbs (1 cup) in a bowl.

Add sugar then the melted butter.

Mix well until everything is incorporated.

Pour the mixture in a 9 inch round baking pan.

Spread the crumbs mixture evenly in the bottom of the pan.

Use a back of a spoon or a cup to press down on the mixture all over the bottom of the pan.

Bake at 350°F preheated oven for 8 minutes. Set aside.

Mix the filling ingredients well.

Pour the filling over the crust.

Bake at 425°F preheated oven for 15 minutes, then reduce the temperature to 350°F and continue baking for 30 to 35 minutes or until a knife inserted in an inch and half from the edge comes out clean.

Let cool completely.

Serve with whipped cream on top (optional).

Place the Rougag sheets on top of each other and roll them into a log.

Start cutting the log with a knife or kitchen scissors into thin strips.

Place the thin strips of Rougag in a bowl and separate them.

Sprinkle with rose water and mix well.

Place the fragrant thin strips of Rougag in the top of a steamer and let steam for about 5 minutes.

Dump the steamed strips of Rougag in a large dish and separate them with hands or a fork.

Melt about 1 tablespoon butter (or more if you like).

Add honey to the butter (at least 1 tablespoon or to taste).

Mix the honey and butter together.

Pour the honey butter mixture over the steamed strips of Rougag and mix everything well.

Add the crushed walnuts and mix them all together.

Garnish with walnut kernels.

Serve with Buttermilk or tea.