If any of you try making Aline’s recipe before The Armenian Kitchen does, we'd would love to hear how yours turned out. Simply send an email to: firstname.lastname@example.org.Zadigi Kahke (from the cookbook “Armenian Cuisine”)
Yield: About 50 cookies
6 cups flour, sifted
2 cups farina, sifted
1 cup butter, melted
½ cup sunflower oil
½ cup vegetable shortening, melted
1 ½ cups sugar
1 cup lukewarm milk
1 tsp. ground mahlab
1 ½ tsp. ground nutmeg
1 Tbsp. dry granular yeast
1 tsp. ground cinnamon
1 ½ tsp. ground cloves
A dash of salt
2 Tbsp. milk
1 Tbsp. raw sesame seeds
1 Tbsp. black cumin
Directions:1. Using a stand mixer, blend one fourth of the flour and farina with all of the other cookie ingredients. Mix until well-combined.
2. Gradually add the rest of the flour and farina. Knead the dough with your hands until it is smooth.
3. Divide the dough into several balls and place them in a large bowl. Cover the bowl with plastic wrap, then with a clean towel. Let dough rise for 2 hours.
4. Roll balls of dough into fine sausage-shapes that can be formed into twists, rings or braids.
5. Place shaped dough onto parchment-lined baking sheets. Brush with egg glaze made by mixing together one egg and 2 Tbsp. milk. Sprinkle tops with either sesame seeds or black cumin.
6. Bake in a preheated 350°F oven until cookies are golden.