| 1 | pkt | Self-rising flour [I think it is 500 grams or about 1 1/4 lb] |
| 100 | gm | Margarine [just under 4 oz - 1 stick should be OK] |
| 3 | tbl | Oil |
| 3/4 | cup | Lukewarm water |
| 2 | tbl | Arak |
| 1/2 | tsp | Salt |
| 1/4 | tsp | "mahleb" seeds, ground [a Middle Eastern spice I was unable to translate] |
| 1 | x | Egg white |
| 50 | gm | Sesame seeds [about 2 oz.] |
Method :
- I don't remember if the request for the sesame covered, bagel shaped rolls was ever given, but in case it wasn't, I found one in an
- Israeli cookbook: Yerushalayim shel mat'amim / [by] Rina Valero.
- showing] The book is in Hebrew.
- Place flour, margarine, oil, water, Arak, and spices into a bowl and mix until it is formed inot dough.
- Take a walnut size piece of dough and roll into a rope about 1/3 inch in circumference and about 5 1/2 inches long, then join the two ends together forming a bagel. Continue until all the dough is used up.
- Brush with egg white and sprinkle with sesame seeds.
- Bake 45 minutes in a pre-heated moderate oven [350 degrees F]
- Cool. Store in a closed container.
- I've never made them but I would spray the cookie sheet with Pam or something similar to prevent sticking.
- From making real bagels, I
would take the dough, poke a hole in the middle and stretch it into the proper shape and size. This way the ends won't come apart. - I ask our Israeli friends to let us know how large is the package of self-rising flour [kemah tofe'ah]
- As to the "mahleb" I think it could be safely omitted if you can't get it.
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