RCI-DS.003.0164.001
Halwa Shebakia I
Ramadhan special sesame cookies Can be prepared in 55 Minutes and serves 14 – 16 persons.
Prep45 min
Cook15 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 4 lbs
- 3 lbs
- sesame seeds; plus additional toasted seeds for sprinkling2 lbs
- dry yeast dissolved in ½ cup water1 tbsp
- gum arabic optional20 g
- saffron stamens1 tbsp
- smen seasoned butter½ lb
- cinnamon1 tbspground
- qt vegetable oil1 unit
- qt vegetable oil; for frying1 unit
- 10 lbs
Method
1
Melt the butter in a small saucepan over low heat or in the microwave, then allow it to cool slightly to room temperature.
5 minutes
2
In a large mixing bowl, combine the flour and cinnamon, whisking together until evenly blended.
2 minutes
3
Pour the melted butter into the flour mixture along with a generous drizzle of honey, then mix thoroughly until a soft, cohesive dough forms.
5 minutes
4
Cover the dough with a clean cloth and allow it to rest so the flavors meld and the texture firms slightly.
15 minutes
5
Preheat your oven to 350°F (175°C) or heat oil in a deep skillet over medium heat if frying the cookies.
10 minutes
6
Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart, or carefully lower them into the hot oil in batches.
5 minutes
7
Bake for 12–15 minutes until golden brown, or fry for 3–4 minutes per side, turning once, until deeply golden and cooked through.
15 minutes
8
While still warm, generously coat each cookie with honey, ensuring full coverage, then place them on a wire rack to cool and allow the honey glaze to set.
10 minutes