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.
Ingredients
Units
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- 500g all-purpose flour
- 100ml sunflower oil
- 100g softened unsalted butter
- 1 tsp instant dry yeast
- 1 tsp baking powder
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 1/2 tbsp toasted fennel seeds, crushed
- 100ml water
- 1 small egg, beaten (for brushing)
- Optional: sesame seeds and nigella seeds for sprinkling
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.
Notes
- Crushing the toasted fennel seeds releases more aroma and flavor.
- Letting the dough rest improves texture and makes shaping easier.
- These cookies store well in an airtight container for several days.
- Serve with tea or coffee for a traditional experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
