Sesame seeds are very popular in Arabic pastries and cookies. Here, we have dipped the cookies in a generous amount of sesame seeds.
MAKES: 30-40 cookies
INGREDIENTS:
- 1⅓ cups (156 g) semolina or durum wheat flour
- 6⅗ cups (800 g) flour
- 1 cup (200 g) sugar
- ⅖ cup (51 g) dry milk powder
- ½ tablespoon dry fresh yeast for sweet doughs
- ½ tablespoon mahlab (optional)
- 1⅓cups (300 g) butter
- 1 cup (237 ml) water
- 1⅓ cups (187 g) sesame seeds
- 1 tablespoon melted butter
- 1 tablespoon sugar syrup
- ⅗ cup (74 g) chopped pistachios (natural)
INSTRUCTIONS:
- Preheat the oven to 450°F (230°C).
- Mix semolina flour, flour, sugar, dry milk, yeast, and mahlab (if you are using it) in a bowl. Work the butter into the flour mix with your fingertips so that you get a crumbly dough, or mix briefly in a food processor.
- Heat water to 125°F (50°C). Make a hollow in the center of the dough and pour the water into it, or add water into the food processor if you are using it. Work into a dough. It will be pretty sticky.
- Roll the dough into small balls with lightly floured hands. Flatten them with your palms. Mix sesame seeds, melted butter, and sugar syrup. Press one side of the cake in the chopped pistachios. Press the other side in the sesame seeds mixture.
- Place the cookies on a parchment paper—covered tray, and bake in the oven for about 10 minutes. Allow to cool and serve.
