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Ingredients
- 1 pkt Self-rising flour [I think it is 500 grams or possibly about 1 1/4 lb]
- 100 gm Margarine [just under 4 ounce - 1 stick should be OK]
- 3 Tbsp. Oil
- 3/4 c. Lukewarm water
- 2 Tbsp. Arak
- 1/2 tsp Salt
- 1/4 tsp "mahleb" seeds, grnd [a Middle Eastern spice I was unable to translate]
- 1 x Egg white
- 50 gm Sesame seeds [about 2 ounce.]
Directions
- I do not 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 till 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 till all the dough is used up.
- Brush with egg white and sprinkle with sesame seeds.
- Bake 45 min in a pre-heated moderate oven [350 degrees F]
- Cold. Store in a closed container.
- I've never made them but I would spray the cookie sheet with Pam or possibly something similar to prevent sticking.
- From making real bagels, Iwould take the dough, poke a hole in the middle and stretch it into the proper shape and size. This way the ends will not 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 cannot get it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 1393 | |
| Calories from Fat 1330 | 95% |
| Total Fat 152.11g | 190% |
| Saturated Fat 22.75g | 91% |
| Trans Fat 15.94g | |
| Cholesterol 0mg | 0% |
| Sodium 2136mg | 89% |
| Potassium 203mg | 6% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.24g | 0% |
| Protein 10.39g | 17% |
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