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Thursday, August 25, 2016

lebanese easter cookies

Ingredients

  • Servings: 60
  • 1 1/2 pounds butter
  • 4 cups white sugar
  • 1 cup water
  • 9 cups semolina flour
  • 8 cups all-purpose flour
  • 1 1/2 tablespoons quick rise yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon allspice
  • 1 teaspoon ground mahleb
  • 1/4 cup black sesame seeds
  • 1/4 cup rose water
  • 1/4 cup orange flower water
  • 1 cup warm water

Recipe

    Cook Time: 10 mins Ready Time: 10 hrs 10 mins

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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