Ka'ak El Eid ( Holiday cookies)

Step 1/ 6

• ¼ kg flour
• 11⅜ g ground anise
• 5¾ g Ground Shamra
• 11⅜ g Ground Mahlab
• 7⅛ g black sesame seeds
• 42⅞ g sesame seeds (toasted)
• ⅛ tsp salt

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

Step 2/ 6

• 100 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

• 85¾ g sugar
• 114¼ ml water
• 2¼ 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.

Step 6/ 6

Bake in a 170 degree hot oven for 16-20 minutes, after baking, let rest for 10 minutes.

Enjoy your meal!