One of the major challenges of blogging out of Lebanon is technical: Even though “high-speed” internet is available even in remote villages, the electricity gets cut off several times during the day; I have often been in the middle of pushing “publish” to hear the distinct “machine is dying” sound signaling a temporary loss of power.
These rings are fragrant with anise and very crunchy; easy to make as well and they keep for a while in a tin box. I made them with extra-virgin olive oil from our olive trees here in Deir el-Qamar, Chouf.
- 2 cups of flour (all-purpose, wheat or a combo)
- 1 1/2 teaspoon of baking powder
- dash of salt
- 1 tablespoon of anise seeds
- 3/4 cup of sugar
- 2 teaspoons of ground anise seeds
- 1/2 cup of olive oil
- several tablespoons of hot water
- 1 egg
- Sift the flour, sugar, salt, baking powder and anise powder into a bowl. Add the olive oil, anise seeds and egg and mix; add some warm water, one tablespoon at a time until the mixture holds together and is still moist.
- Form 6 inch sticks, as thin as a 1/2 inch or thinner. Pinch the ends to form a ring. Bake in a 350F oven for 10 to 15 minutes till golden. Cool and serve.
NOTE: This recipe is foolproof; if the dough is too wet, add more flour; too dry, add more water.
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