Cage recipe (Kafes)

20 serves

Preparation 120 minutes

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cage-recipe

INGREDIENTS

  • 2 kg flour
  • 250 grams margarine
  • Sugar or salt to taste
  • Powdered cinnamon, mastic, sesame seeds, black cumin seed, aniseed.
  • Home made yeast

cage-recipe_1

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METHOD

  • Sieve the flour into a large bowl Mix the yeast, cinnamon and mastic, salt or sugar and warm water and mix well with the flour to form a viscous dough.
  • Leave in a warm place to prove for 1 hour.
  • Mix the sesame, black cumin and aniseed and pour over the table or pastry board.
  • Taking small pieces of dough, roll backwards and forwards over the seeds to make long rounded strips the width of your little finger
  • Shape the strips into round circles and add shorter pieces across to make a lattice.
  • Cook in the oven for 30-45 minutes and remove.
  • Wait for the oven to cool a little. The cage (kafes) can be eaten fresh but for them to keep they must go back into the oven for.
  • 1-2 hours to become crisp and crunchy.
  • Maintain a low temperature and check regularly as they may burn.
  • They are ready to eat when cool.
Bon Appetit
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