Divide the dough into 7 oz (200 g) pieces. Roll out each one into a circle and arrange the circles on top of one another, while sprinkling flour in between.
Cut the pile of circles down the middle. Roll up each half into a roll widthwise and cut it into thin strips. Sprinkle with flour, arrange onto a flat surface and let them dry for 2 hours at room temperature.
Braise small servings of them until golden, take them out and put in a sieve to drain away the oil. Boil the honey with the sugar on low heat for about 15 min.
Place the braised pieces of dough in a large tray, pour the honey syrup on top, even them out and press with your fingers. Once cooled, cut the Rashid Halva into small rhombuses and serve.