Post by Amani on May 24, 2004 21:47:19 GMT -5
Halwa Shebakia (Ramadan Special Sesame Cookies)
4 lb Flour
3 lb Butter
2 lb Sesame seeds;plus additional toasted seeds for sprinklng
1 T Dry yeast dissolved in 1/2 cup water
20 gr Gum arabic; optional
1 T Saffron stamens
1/2 lb Smen; seasoned butter
1 T Cinnamon, ground
1 qt Vegetable oil
1 qt Vegetable oil; for frying
10 lb Honey
In a food processor process all the ingredients, except the honey, into a paste.
Take a walnut-sized piece of paste and roll it out very thin.
Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes.
Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown.
Soak the cookies in the honey for 15 minutes.
Remove and sprinkle with toasted sesame seeds.
Makes several hundred cookies.
4 lb Flour
3 lb Butter
2 lb Sesame seeds;plus additional toasted seeds for sprinklng
1 T Dry yeast dissolved in 1/2 cup water
20 gr Gum arabic; optional
1 T Saffron stamens
1/2 lb Smen; seasoned butter
1 T Cinnamon, ground
1 qt Vegetable oil
1 qt Vegetable oil; for frying
10 lb Honey
In a food processor process all the ingredients, except the honey, into a paste.
Take a walnut-sized piece of paste and roll it out very thin.
Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes.
Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown.
Soak the cookies in the honey for 15 minutes.
Remove and sprinkle with toasted sesame seeds.
Makes several hundred cookies.