Boil the water with the salt in a pot. 

When it starts to boil slowly add the semolina while stirring with a wooden spoon. Stir until you get a mixture like a cream that is not too thick neither too thin.

Pour the mixture in a tray and let it rest for about 12 hours. 

Score the sweet as you would score baklava. 

Pour plenty of oil in a frying pan and fry each piece one by one. 

As soon as they are golden brown remove from the frying pan and dust with plenty of sugar and cinnamon.