Kulendge

Traditional Middle Eastern pastry with the aromatic flavors of mahlab and black sesame seeds. Crispy on the outside, tender on the inside — the perfect treat to serve with tea or coffee.

Ingredients

• 6 cup Wheat flour
• 6 pcs Eggs
• 2.5 tbsp Baking powder
• 1 cup Clarified butter
• 1 tbsp Salt
• 1 cup Milk
• 1 cup Sugar
• 1 tbsp Ground mahlab
• 2 tbsp Black sesame seeds (sev jandik)
• 1 pcs Egg for glaze

Instructions

1. Sift the flour, baking powder, salt, and sugar into a large bowl. In a separate dish, whisk 6 eggs until smooth, then add the clarified butter and milk, and mix well.
2. Mound the dry ingredients and make a well in the center. Pour the wet mixture into the well and quickly knead the dough with just a few motions until it comes together. Add flour if needed — the dough should not be sticky. Transfer to a flour-dusted surface.
3. Knead the dough lightly a few times, then roll it out to a thickness of 1.5 cm. Cut into diamonds, circles, or long strips — these can be twisted into spirals or braided into plaits. Prick each piece several times with a fork.
4. Whisk the remaining egg with a pinch of black sesame seeds. Brush each piece of kulendge with this glaze and arrange on a baking sheet lined with parchment paper.
5. Bake in a preheated oven until lightly golden. Cool on a wire rack. Best served warm, but can be wrapped in foil and reheated before serving.