.jpg)
½ cup canola oil 125g butter/margarine, softened
1 tablespoon of vinegar
½ cup of water
1 egg white (the yolk is used for the icing)
1 teaspoon baking powder
½ teaspoon of sugar
½ teaspoon salt to taste
3 ½ -4 cups flour
½ cup sesame seeds and nigella
Mix the dough ingredients in a large bowl. Next, work the dough until it becomes soft and consistent. Cover the dough and let it rest for about 10-15 minutes. Take pieces the size of a walnut and shape them into long sticks as thick as a pencil. Cut sticks 4-5 inches long. Brush each stick with the egg yolk you had set aside earlier. Arrange the sesame and nigella seeds (or just sesame) on a flat plate and dip one side of the sticks into it to coat them with sesame and nigella seeds (or just sesame). Place the sticks on a greased baking sheet. Preheat the oven to 180 C (350 F) and bake them for about 30-35 minutes or until golden brown.
ENJOY
½ on canola yagi harness
125g butter/margarine, soft at room temperature
1 tablespoon of vinegar
½ are bardag
1 yumurta aki (sarisi uzerine)
1 teaspoon baking powder
1 teaspoon of sugar
1 teaspoon of salt
3 ½ -4 on bardagi a
½ cup sesame and black seeds (for garnish)
Combine the dough ingredients in a bowl and knead with your hands until you obtain a soft dough. Cover the dough and let it rest for about 10-15 minutes. Tear off pieces the size of a walnut from the dough and shape the dough into long sticks the thickness of a pencil on a flat surface. Cut the ice sticks into 10-12cm pieces. Apply the egg yolk you previously reserved to each stick. Place the sesame and black cumin mixture (or just sesame seeds) on a flat plate. Dip one side of the egg yolk-coated sticks into the sesame seeds or sesame seed mixture. Arrange the sticks on the greased baking sheet. Bake in a preheated oven at 180 C for about 30-35 minutes until the sticks are golden.
ENJOY YOUR MEAL
Ana Sayfaya Don
