Koulenje
Koulenje — a savory side-dish recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side
Ingredients
- 6 g flour
- 6 pcs eggs
- 2.5 tsp baking powder
- 1 g butter
- 1 g salt
- 1 ml milk
- 1 g sugar
- 1 tbsp ground mahleb
- 1 pcs eggs
Instructions
- Sift the flour, baking powder, salt, and sugar into a large mixing bowl.
- In another bowl, whisk six eggs, then stir in the butter and milk until smooth.
- Scatter 1 tablespoon of sev dzandig (black seeds) and all of the mahleb over the dry mixture.
- Create a well in the center of the dry ingredients and pour the egg mixture into it all at once.
- Stir a few times just until the dough begins to come together so it can be turned out onto a floured surface; add more flour if it's too sticky.
- Knead the dough lightly a few turns.
- Roll the dough to a thickness of 1/2 inch (about 1.25 cm).
- Cut into diamonds, rounds, or long strips; if you like, roll or braid the strips into loaf shapes.
- Dock each piece several times with a fork.
- Beat the seventh egg with a little extra sev dzandig (black seeds) and brush this glaze over every piece.
- Arrange the glazed pieces on a baking sheet lined with parchment paper.
- Bake at 400°F (205°C) for 12–15 minutes, until they turn lightly golden.
- Transfer the koulenje to a rack to cool slightly and serve warm; to reheat, wrap in foil and warm before serving.