These cookies are made in my mom’s home village of Baalbek, in Lebanon’s Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they’re not hard to prepare, especially if you add the right ingredients.
Ingredients
- 1 ½ pounds butter
- 4 cups white sugar
- 1 cup water
- 9 cups semolina flour
- 8 cups all-purpose flour
- 1 ½ tablespoons quick rise yeast
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon allspice
- 1 teaspoon ground mahleb
- ¼ cup black sesame seeds
- ¼ cup rose water
- ¼ cup orange flower water
- 1 cup warm water
Directions
Step 1
In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
Step 2
Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
Step 3
Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.
Step 4
Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
Step 5
Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.
Editor’s Note:
Mahleb is a spice made from ground black cherry pits (from a type of tree that grows in the Near East, not North America). Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 60 | |
Calories 198 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat6g | 30% |
Cholesterol24mg | 8% |
Sodium66mg | 3% |
Total Carbohydrate26g | 10% |
Dietary Fiber1g | 2% |
Total Sugars13g | |
Protein2g | |
Calcium12mg | 1% |
Iron1mg | 5% |
Potassium31mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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