← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g Strong bread flour
• 7 g fast-action dried yeast
• 1 tsp Sugar
• 1½ tsp Salt
• 300 ml lukewarm water
• 2 tbsp Olive oil
• 100 ml Grape molasses (pekmez)
• 100 ml Water
• 150 g Sesame seeds, lightly toasted

Method

1. Mix the flour, yeast, sugar and salt, add the water and oil and knead for 8–10 min until smooth and elastic. Cover and leave to rise for 1 hour until doubled.
2. Stir the molasses and water together in a wide dish, and spread the sesame seeds in another.
3. Divide the dough into 16 pieces and roll each into a rope about 50 cm long. Twist two ropes together, then bring the ends round into a ring about 15 cm across and pinch them firmly to seal. Repeat to make 8 rings.
4. Dip each ring in the molasses water, let the excess drip off, then press both sides into the sesame seeds. Lay on lined trays, stretching them gently back into wide rings.
5. Heat the oven to 220°C (425°F) and let the rings rest for 15 min while it heats.
6. Bake for 15–20 min, until deep golden brown. Eat warm with tea, white cheese and olives.

Tips

• No grape molasses (pekmez)? Date syrup or carob molasses thinned with water give the same dark, glossy crust.
• Sesame is a common allergen.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Ozlem's Turkish Table Unicorns in the Kitchen