| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Israeli |
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
Self-rising flour [I think it is 500 grams or about 1 1/4 lb] |
| 100 |
g |
Margarine [just under 4 oz – 1 stick should be OK] |
| 3 |
tb |
Oil |
| 3/4 |
c |
Lukewarm water |
| 2 |
tb |
Arak |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
"mahleb" seeds; ground [a Middle Eastern spice I was unable to translate] |
| 1 |
|
Egg white |
| 50 |
g |
Sesame seeds [about 2 oz.] |
INSTRUCTIONS
I don't remember if the request for the sesame covered, bagel shaped
rolls was ever given, but in case it wasn't, I found one in an
Israeli cookbook: Yerushalayim shel mat'amim / [by] Rina Valero.
Steimatzky, c1984. [From the style, I see the librarian in me is
showing] The book is in Hebrew.
Place flour, margarine, oil, water, Arak, and spices into a bowl and
mix until it is formed inot dough.
Take a walnut size piece of dough and roll into a rope about 1/3 inch
in circumference and about 5 1/2 inches long, then join the two ends
together forming a bagel. Continue until all the dough is used up.
Brush with egg white and sprinkle with sesame seeds.
Bake 45 minutes in a pre-heated moderate oven [350 degrees F]
Cool. Store in a closed container.
I've never made them but I would spray the cookie sheet with Pam or
something similar to prevent sticking. From making real bagels, I
would take the dough, poke a hole in the middle and stretch it into
the proper shape and size. This way the ends won't come apart.
I ask our Israeli friends to let us know how large is the package of
self-rising flour [kemah tofe'ah]
As to the "mahleb" I think it could be safely omitted if you can't
get it.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Dec 28, 1998, converted by MM_Buster v2.0l.
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