break the fast with these small savouries

commonly known in arabic as ka'ak (bracelet), these round bagel shaped savoury baked goods are well known all over the middle east and in sefardi kitchens. we call them roskitas and use them, along with many plates of other goodies, to break the fast of yom kippour — they are fairly salty which serves to reintroduce missing electrolytes/sodium to the system after 25 hours of not eating or drinking, and they make you want to drink to replace liquids.

this version is turkish but includes extra spices which are optional. one item you cannot leave out, however, is the ingredient called mahlab/mahlep. (okay, well, you can but it won't be the same at all).

mahlab is the ground kernel of a certain cherry tree that grows in the mediterranean and middle east and gives the most wonderful aroma and flavour. it is commonly used in pastries and breads. mahlep is easy to find in greek and middle eastern markets/stores or can be ordered online.

roskitas, or "small rings", can be either savoury (salty) or sweet and throughout the year except passover when flour is not used.

this version can be made fairly quickly in comparison with other recipes as the dough isn't as elastic as standard recipes. it is much richer and lighter also, due to the higher fat content of the margarine (or butter, if using) .

they are fantastic and a must try.


roskitas · كعك · קעאק או עוגיות מלוחות
salty pastry rings

these can be made large or small but the smaller sized ones are cuter (and more time consuming). this recipes goes quickly and is very easy to work, giving you excellent results. they are dried out completely so they last a long time, if they don't all get eaten up.

makes about 24 small ones or 12 large

ingredients:

pouliche/sponge:

1 tsp instant yeast
1 tsp sugar
1/4 c warm water
1/4 c flour

dough:

1 1/2 c flour, maybe a little more
1 tsp salt
1 tsp ground mahlab/mahlep/מהלב, heaped
2 sticks minus 1 tbsp OR 11 tbsp parve margarine* or use butter
1 egg
2 tsp regular sesame seeds

optional spices (good to include):

1 tsp black sesame seeds
1 tsp aniseeds
1 tsp nigella seeds

*must be solid but at room temp. i use fleischmann's margarine for these.

eggwash & decoration:

1 egg yolk + 2 tsp water
more sesame seeds to coat

method:

make the sponge (which is the leavened "quick starter") by mixing the yeast, flour and sugar together in a small bowl.

add the water and mix well. cover the bowl and leave it to rise about 1/2 hour.

sift the mahlep into a large bowl into which you have added the flour and salt. i always sift as it tends to clump.

add the spices and mix all together.

making a well in the center, add egg, sponge, and margarine.

stir the ingredients together until combined and knead for about 3 minutes.

it should feel a little moist but not sticky.

cover let rise in a warm place for 30 minutes. the dough won't really rise due to the short rest period.

take tablespoons of dough and set them on a plate and cover the plate as you do it.

take one piece of dough and roll it out into a finger shape about 4 inches long.


join the ends together, overlapping a bit. don't really press down to hard. it will bake together and fuse in the oven. place the rings on a baking sheet that's been greased a bit (they stick because of the egg wash) or on a parchment -- requires no greasing.

finish all the rings and preheat the oven to 375 F.


when finished shaping, make your eggwash and coat all the rings well with it. sprinkle sesame seeds generously over the rings.

cover the rings with a tea towel and let rise for about 20 minutes.

place the rings in the oven and bake for 22 to 25 minutes until golden but not dark.

remove the baking sheet/s from the oven and turn the oven down to 200 F. leave the oven door open for about 5 minutes to lower the temperature and then close the door.

now, with a spatula move the rings around so they aren't sticking.

replace the rings in the oven for 20 minutes to dry out completely and then turn the oven off and leave them in there for another 20 minutes.

remove and let cool completely. serve with coffee or tea.

enjoy!

recipe source: classic turkish cooking