These cookies from Lebanon's Bekaa Valley are ring-shaped semolina treats flavored with rose water, orange blossom water, spices, and black sesame seeds.
Preparation Time
2 hr
Cooking Time
15 mins
Total Time
2 hr 15 mins
Calories
198 Calories
Recipe Instructions
Step 1
Melt butter in a small saucepan 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 mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
Step 3
Grease 3 baking sheets with cooking spray or line with parchment paper.
Step 4
Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
Step 5
Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
Step 6
Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
Step 7
Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
Step 8
Bake cookies in the preheated oven until golden brown, about 15 minutes.
