Aqras Helweh II
May 16th, 2010
This is the second recipe for Sweet Aqras (read the first recipe here Aqras Helweh I). Today’s recipe is the modern version of sweet Aqras, and it has another name which is (Aqras Al-Barazeq), the changes here are the type of flour, the amount of yeast and the size.
Let’s make Aqras Helweh II:
1. In a pot, add ghee.
2. Melt ghee over low heat (only melt, do not heat or boil the ghee).
3. In a large bowl, mix flour, sugar, instant yeast, and baker’s ammonia, mahlab and make a well.
4. To the well, add ghee.
5, 6. Add warm water, and knead all the ingredients until well combined, you have to spend time and knead the dough very well.
7. Let the dough rest for two hours.
8. This is the dough after two hours.
9. This tool is called “Manqash Aqras” and is used specially for Aqras that’s why the name has the word Aqras, it is used for two reasons, the first to poke the aqras, and the second reason to gives a nice shape called “Naqsheh”.
10. Take a piece of the dough and weigh it, make all the pieces the same weight, approximately 50 g.
11. Take the piece of the dough.
12. Press using your hand.
13. Dip one side of the dough in sesame seeds.
14. This is the side which is dip it in sesame seeds.
15. Turn the dough to the other side, the one which is not dipped in sesame seeds, and roll out this piece of dough to get 4.3 inch (11 cm) diameter circle, and 0.1 – 0.2 inches (3 – 4 mm) thickness.
16, 17. Place on aluminum sheet or non stick baking sheet , but do not grease the sheet, the side which is not dipped in sesame sides is the bottom side, then use the “manqash” to poke holes, or you can use the fork.
20. Bake at 392 – 428 °F (200 – 220 °C) for 9 – 12 minutes, or until golden brown in color, remove from the oven and leave them on the baking sheet to cool for 10 minutes, then remove them from the sheet.
Store at room temperature in airtight container, serve with milk, or tea, or jebneh.
Aqras Helweh II
From: Family Recipe / Servings: 23 – 25 Cookies
PDF Text Only / Print With Images
| 250 g ghee, melted
1000 g all purpose flour 1 1/2 cup sugar 3/4 tsp instant yeast 1 1/8 tsp baker’s ammonia 2 tbsp ground mahlab 350 ml warm water Sesame seeds
|
In a pot, add ghee.
Melt ghee over low heat (only melt, do not heat or boil the ghee). In a large bowl, mix flour, sugar, instant yeast, and baker’s ammonia, mahlab and make a well. To the well, add ghee. Add warm water, and knead all the ingredients until well combined, you have to spend time and knead the dough very well. Let the dough rest for two hours. This is the dough after two hours. This tool is called “Manqash Aqras” and is used specially for Aqras that’s why the name has the word Aqras, it is used for two reasons, the first to poke the aqras, and the second reason to gives a nice shape called “Naqsheh”. Take a piece of the dough and weigh it, make all the pieces the same weight, approximately 50 g. Take the piece of the dough. Press using your hand. Dip one side of the dough in sesame seeds. This is the side which is dip it in sesame seeds. Turn the dough to the other side, the one which is not dipped in sesame seeds, and roll out this piece of dough to get 4.3 inch (11 cm) diameter circle, and 0.1 – 0.2 inches (3 – 4 mm) thickness. Place on aluminum sheet or non stick baking sheet , but do not grease the sheet, the side which is not dipped in sesame sides is the bottom side, then use the “manqash” to poke holes, or you can use the fork. Bake at 392 – 428 °F (200 – 220 °C) for 9 – 12 minutes, or until golden brown in color, remove from the oven and leave them on the baking sheet to cool for 10 minutes, then remove them from the sheet. Store at room temperature in airtight container, serve with milk, or tea, or jebneh. |
Notes and Tips
For baking, I used aluminum baking sheet.
