In a separate mixing bowl, beat 6 eggs, then purée in the shortening and dairy liquid.
3
scatter one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the parched elements.
4
Make a hole in the center of the parched 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 ground mix if necessary; it shouldn't be too sticky.
6
fold 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
oven-cook at 400° for 12-15 moments 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 38 mins
Recipe Time chart
Preparation Time
11 mins
Cooking Time
27 mins
Total Time
38 mins
#international#side#vegetarian
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