The night before, soak the semolina in the milk and keep it in the fridge.Add olive oil, salt and egg to the mixture and mix well.Sift the flour gradually into the batter and knead it until the dough becomes smooth and elastic.Cover the dough with a cloth and stand it for 1-2 hours in the fridge.Mix all the filling ingredients (sugar, walnuts and spices) in a bowl.Prepare the syrup in advance. Put the sugar and water into a pan and bring to the boil, stirring all the time. Add the lemon juice. Reduce the heat and simmer for 5-10 minutes. Leave to cool. Divide the pastry into walnut-sized pieces and roll each piece into a tight ball.Take a piece of pastry and put it on a lightly floured work surface and roll it out with the starch-flour mixture into a circle.Dust the dough with starch while rolling it out to 25-30 cm in diameter.Sprinkle 3 tablespoonfuls of spicy walnut-sugar mixture over the sheet of pastry. Then fold the pastry in 3 cm from two sides.Roll up the pastry carefully with a thin rolling pin.Push off the rolling pin and cut the pastry obliquely like baklava into 5 cm pieces.Press the middle of each pastry with the point of a knife.Repeat all the steps from the 8th to the 13th until you finish all the dough.Heat the oil in a large frying pan.Gently put the pastries one by one into the oil and fry them until brown. Soak the fried karakush in syrup for 5 minutes and put on a serving plate. Change the frying oil a few times because the taste of burned walnuts might pass onto the dessert.
Note: You can also close the ends of the pastry to form triangle or cigar-shaped pastry.