- 2 cups of unbleached all-purpose flour
- 1 cup of cream of wheat (farina) or fine semolina
- 1/4 cup milk (more if needed)
- 1/4 tsp. salt, 1/4 tsp. white pepper, 1/4 tsp. of ginger, 1 tsp. of mahlab
- 2 tsp. of baking powder
- 1/2 cup of grape-seed oil (can substitute a light olive oil)
- 2 large eggs
- 1 cup of toasted sesame seeds
- 1/2 cup of nigella seeds
- 1/2 cup of light brown sugar
- 1/4 cup of grape molasses
- Place all dry ingredients (except the sesame and nigella seeds) in a bowl and mix. Place the sesame and nigella seeds in a soup plate and combine.
- Place all wet ingredients in a bowl and mix. Combine the two, and knead briefly. The dough should be smooth and moist, but firm. Adjust the measurements if dough is too wet or too dry, by adding more flour or adding a bit of milk if too dry.
- Shape into balls, about 2 inches in diameter until all the dough is used-up.
- Take each ball and place it on your work surface; roll it gently back and forth until it gets longer, and keep rolling until a stick shape forms, about 3 inches long. Once all the sticks have been shaped, transfer them to a cookie sheet lined with parchment paper.
- Sprinkle the sticks with the sesame seeds/nigella seeds, and brush off the extra seeds with a pastry brush or by tapping the cookie sheet at an angle.
- Bake for 15 minutes in a preheated 350F oven or until the sticks are hard and dry. Cool and serve.
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