This biscuit which is protected by designation of origin does not go stale for a long time, and it is said that the Ottoman soldiers used it as a part of their ration.
Farklı un kullanarak, tereyağı yerine zeytinyağı deneyerek, değişik baharatlarla lezzetlendirerek kendi ağız tadınıza uygun bir kurabiye yaratabilirsiniz. 🙂
ingredients
- 120 ml whole milk
- 60 g butter
- 10 g baker's yeast
- 1 tsp grape molasses
- 300 g flour
- 1/4 tsp cinnamon
- 1/4 tsp mahalep
- 1/2 tsp salt
preparation
- Heat milk and butter in a small pot till butter melts. When cooled down to 100-104°F (38-40°C) crumble the yeast on, add molasses and stir to dissolve. Wait 5-10 min for yeast to bubble.
- Sift flour, cinnamon and mahlep. Pour in the milk mixture. Knead 1 to 2 min.
- Sprinkle salt, knead for 4-5 min til a soft and elastic dough is formed. Cover with a tea towel and let it rest for 30 min.
- Deflate slightly puffed dough, divide into 5 equal pieces. Roll into balls. As you can watch in the video, make 12-13 in (30-32 cm.) ropes. Cut into 10-12 pcs diagonally. Arrange slightly apart on a parchment paper lined baking tray. Prep all the balls in this method.
- Bake for 30 minutes in the preheated 355°F (180°C) oven.
- Lower the temperature to 210°F (100°C), and bake for an hour. Taste, if it's still damp, bake for another 15-30 min.
- Transfer to an air-tight container after completely cooled. Can keep for a long period.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: dough should be easily rolled after kneading in step 3, if not you can add 1-2 tbsp milk.
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