Koulenje
Koulenje is a golden-fried pastry that carries the subtle spice of mahleb through every bite. This Lebanese breakfast staple relies on mahleb, a ground cherry pit spice, to create its distinctive flavor,a perfume that's floral and faintly bitter, nothing like the cinnamon-sugar you might expect. The batter comes together simply, but frying requires attention: the oil must be hot enough to set the exterior quickly while keeping the inside tender. One batch transforms a humble pantry into something memorable.
Instructions
Sift flour, baking powder, salt, and sugar together.
In a separate bowl, beat 6 eggs, then blend in the butter and milk.
Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients.
Make a hole in the center of the dry ingredients and pour the wet ingredients in all at once, mixing with a few strokes until the dough can be turned out onto a floured board.
Add more flour if necessary; it shouldn't be too sticky.
Knead the mixture gently, just a few times, and then roll it out until it is ½" thick.
Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves.
Prick each piece several times with a fork.
Beat the seventh egg with additional sev dzandig (black seeds) added.
Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.
Bake at 400° for 12-15 minutes until slightly golden.
Cool on a rack.
These are best eaten warm.
You can reheat them by wrapping in foil..
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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