In a separate dish, beat 6 eggs, then liquidize in the shortening and dairy liquid.
3
strew one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dehydrated elements.
4
Make a hole in the center of the dehydrated elements and empty the wet elements in all at once, mixing with a few strokes until the flour base can be turned out onto a floured board.
5
introduce more baking flour if necessary; it shouldn't be too sticky.
6
shape the mixture gently, just a few times, and then roll it out until it is ½" thick.
7
Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves.
8
Prick each piece several times with a fork.
9
Beat the seventh egg with additional sev dzandig (black seeds) added.
10
Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.
11
cook thoroughly at 400° for 12-15 mins until slightly golden.
12
Cool on a rack.
13
These are best eaten mildly hot.
14
You can reheat them by wrapping in foil.
Recipe Information
Cuisine International
Course Side
Diet Vegetarian
Total Time 50 mins
Recipe Time chart
Preparation Time
6 mins
Cooking Time
44 mins
Total Time
50 mins
#international#side#vegetarian
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