Preparation:
Heat the samn balady until almost boiling.
Add the baking powder and the spices to the flour.
Carefully add the flour to the hot samn balady and stir with a wooden spoon.
Keep stirring and stirring and stirring.
When you get tired (honestly this is part of the recipe as given to me by my friend's mother in law, ... tired = your arms are ready to fall off) then you can stop stirring. Her recipe said not to use a wooden spoon but to knead the flour into the hot samna, but I do not do that part. I have not tried using a food processor.
When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
After an hour or so you can start shapping the dough with your hands into little balls and then flatten them.
You can add nuts, agwa, or other filling when you are making it into balls.
Put them in a cookie tray and let them rest for a little.
Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
Take them out, wait until they cool and sprinkle with powdered sugar just before eatin |
