Kaak
4 cups of unbleached all purpose flour
2 teaspoons of dried yeast
1 teaspoon mahlab
1 teaspoon aniseed
1/2 teaspoon cumin
½ cup of milk or milk substitute
½ cup of water
2 teaspoons olive oil
1 teaspoon of sugar
1 whisked egg
½ cup of seasame seeds
Mix the flour, dry yeast and spices in a mixing bowl. Add the milk and olive oil. Add water slowly just until the dough comes together. Knead for 10 minutes or until the dough is soft, smooth and elastic. Cover the bowl and let stand at room temperature until the dough doubles in size. Preheat oven to 350°F. Punch down the dough and divide into two. Roll out each piece of dough into a long snake and cut 1 inch pieces. Roll each piece out to about 10 cm and make a ring. Place on parchment paper. Using a pastry brush, brush egg onto the cookies then sprinkle with seasame seeds. Bake at 350 for about 20 minutes or until golden brown. Check to see if the cookies have dried out but do not burn on top. If the cookies become too brown but are still soft, reduce heat. The cookies should be crispy.