Ka'ak El Eid ( Holiday cookies)

Step 1/6

• 1 kg flour
• 40 g ground anise
• 20 g Ground Shamra
• 40 g Ground Mahlab
• 25 g black sesame seeds
• 150 g sesame seeds (toasted)
• ½ tsp salt

Mix all the dry ingredients together except the sugar and yeast.

Step 2/6

• 350 g active dry yeast

Add the melted ghee ( you can use butter instead ghee) to the dry ingredients and mix till the dry ingredients suck all the fat.

Step 3/6

• 300 g sugar
• 400 ml water
• 8 g active dry yeast

In a bowl mix the sugar and yeast together and add the water ( warm not hot) and try to dissolve the sugar and add it to the dough and mix it around 15 min in low speed.

Step 4/6

Cover the dough and Let it rest for 2 hours in a room temperature.

Step 5/6

Shape the cookies, and make small holes using a fork over all the cookie, that help the cookies to do not bloat.