Name: Middle Eastern Yeast Cookies with Fennel and Cumin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 500g all-purpose flour; 100ml sunflower oil; 100g softened unsalted butter; 1 tsp instant dry yeast; 1 tsp baking powder; 1 tsp sugar; 1½ tsp salt; ½ tsp ground cumin; 1½ tbsp toasted fennel seeds, crushed; 100ml water; 1 small egg, beaten (for brushing); Optional: sesame seeds and nigella seeds for sprinkling

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These Middle Eastern Yeast Cookies with Fennel and Cumin are a fragrant and flavorful delight, offering a unique twist on traditional cookies. Shaped into rustic rings, these cookies are crisp on the outside and tender within, infused with the warming earthiness of cumin and the subtle sweetness of toasted fennel seeds. Finished with sesame or nigella seeds, they reflect a rich baking heritage rooted in tradition and bold flavor.

Why You’ll Love This Recipe

These cookies are not your typical sweet treat. The combination of fennel and cumin creates a distinctive aromatic profile that’s both comforting and complex. The texture—lightly crisp with a tender interior—makes them perfect for pairing with tea or coffee. The dough is easy to work with, the ingredients are pantry-friendly, and the recipe yields a satisfying batch that stores well, making it an excellent choice for festive occasions or everyday snacking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough

all-purpose flour
sunflower oil
softened unsalted butter
instant dry yeast
baking powder
sugar
salt
ground cumin
toasted fennel seeds, crushed
water

For Finishing

small egg, beaten (for brushing)
optional sesame seeds and nigella seeds for sprinkling

directions

In a large mixing bowl, combine the flour, instant dry yeast, baking powder, sugar, salt, ground cumin, and crushed fennel seeds.
Add the sunflower oil and softened butter. Mix by hand or with a dough hook until the mixture resembles coarse crumbs.
Gradually add the water while kneading until a smooth and pliable dough forms. Cover the bowl with a clean towel and let the dough rest in a warm place for 30–45 minutes.
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
Divide the dough into equal small portions. Roll each piece into a rope and shape into rings or ovals.
Arrange the shaped cookies on the prepared tray. Brush the tops with beaten egg and sprinkle with sesame seeds, nigella seeds, or a mix of both.
Bake for 20–25 minutes, or until golden brown and fragrant.
Let cool on a wire rack before serving. These cookies are best enjoyed at room temperature.

Servings and timing

Servings: 18 cookies
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 180 kcal per cookie

Variations

Spice Blend: Add a pinch of anise seed or black pepper for a deeper spice profile.
Shape Options: Twist the ropes into braids or knots for visual variety.
Egg-Free Version: Brush with milk or plant-based milk instead of egg for a lighter glaze.
Sweeter Touch: Increase sugar slightly for a more dessert-like version.
Seed Swap: Use flax or poppy seeds if nigella is unavailable.

storage/reheating

Storage:
Store in an airtight container at room temperature for up to 1 week.

Reheating:
Not necessary, but cookies can be lightly warmed in a 300°F (150°C) oven for 3–4 minutes if desired for a fresh-baked feel.

FAQs

What type of yeast is best for this recipe?

Instant dry yeast is ideal, as it incorporates easily and doesn’t require proofing.

Can I substitute the sunflower oil?

Yes, light olive oil or vegetable oil can be used without affecting the texture significantly.

Are these cookies sweet or savory?

They lean toward savory with aromatic spice notes, though a hint of sugar balances the flavor.

Can I freeze the dough?

Yes, you can freeze the shaped, unbaked cookies. Bake from frozen, adding a few minutes to the baking time.

What do fennel seeds taste like?

They have a sweet, licorice-like flavor that becomes mild and aromatic when toasted.

Can I make them without cumin?

Yes, but cumin adds a warm, earthy depth that complements the fennel beautifully.

How thick should the ropes be?

About the thickness of your finger—roughly 1–1.5 cm—for even baking.

Why use both yeast and baking powder?

Yeast provides flavor and structure, while baking powder gives an additional lightness to the texture.

Can I make these gluten-free?

Use a gluten-free flour blend, but note that the texture may vary slightly.

Are these suitable for gifting?

Absolutely. They keep well and package beautifully in tins or treat bags.

Conclusion

Middle Eastern Yeast Cookies with Fennel and Cumin are a beautiful representation of aromatic, spice-infused baking. With their crisp texture, tender interior, and unique flavor, they make a thoughtful addition to any tea tray or festive table. Whether you’re familiar with Middle Eastern cuisine or exploring it for the first time, these cookies offer an inviting and memorable taste experience.

Middle Eastern Yeast Cookies with Fennel and Cumin

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Author: Mia
Total Time: 45 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Crisp on the outside and tender inside, these Middle Eastern yeast cookies are delicately spiced with cumin and fennel, brushed with egg, and topped with sesame or nigella seeds for a fragrant, traditional finish.

Instructions

In a large mixing bowl, combine flour, yeast, baking powder, sugar, salt, cumin, and crushed fennel seeds.
Add sunflower oil and softened butter. Mix until the mixture is crumbly.
Gradually add water and knead until a smooth, pliable dough forms.
Cover the dough and let it rest in a warm place for 30–45 minutes.
Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
Divide dough into small portions, roll each into a rope, and shape into rings or ovals.
Place cookies on the tray, brush with beaten egg, and sprinkle with sesame and/or nigella seeds.
Bake for 20–25 minutes until golden and fragrant.
Cool on a rack before serving.