20 serves
Preparation 120 minutes
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INGREDIENTS
- 2 kg flour
- 250 grams margarine
- Sugar or salt to taste
- Powdered cinnamon, mastic, sesame seeds, black cumin seed, aniseed.
- Home made yeast
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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.