Easter Cookies Klechah (kleecha) Syrian Armenian كليجه скачать в хорошем качестве

Easter Cookies Klechah (kleecha) Syrian Armenian كليجه

This Recipe I'm sharing is Traditional Syrian Easter Cookies over 100 years old. I grew up watching my great grandma making it every year with the help of her tow daughters ( my grandma and her sister), mum used to take us over so she could help out. the original recipe is 6 kilos of flour, I tried to weigh everything and make it easier with grams rather than cups. if you have any questions regarding the recipe don't hesitate to ask. Enjoy, they are delicious with coffee (specially Arabic coffee) Stage 1 - 24h before baking: 2kg + 250g Flour (I used high protein flour) 750 very fine semolina (I used pasta semolina) 4tbls Nigela seeds 4tbls Fennel ground 4tbls Mahlabi (you can find it in Arab and Greek grocery shops) 1tbls Nutmeg ground 1/2 tbls Salt 500g Gee 250g Butter 250g Oil (any type of veg oil) Mix all together and let it rest for minimum 12 hours to enhance flavours. Stage 2 - The night before baking: 20g yeast mix with 700ml water 570g sugar melt with 100ml water 18g Baking powder Total of 800ml water - using different type of flour can make your dough dry, use more water as needed for a soft, not too dry dough. Leave it to rest overnight until doubled or tripled in size Early morning you may knock down the dough and let it rise again until you're ready to bake . If you want them to look uniformed for an even bake, weigh the dough around 60-70 or even 80 grams each then shape them in to doughnut like shapes. Leave them t rest for about 1 hour. Brush them with egg wash Bake them in preheated oven 180c for about 20 min. Note: If your oven is too strong bake them at 170c for 25-30min ENJOY