Ramadan Meshthah

Ingredients

• 1 1/2 cups lukewarm milk
• 2 tablespoons sugar
• 1 teaspoon yeast
• A pinch of salt
• 1 teaspoon mahleb
• 2 1/2 cups flour
• 1/4 cup vegetable oil
• For the top:
• 1 beaten egg or cooking cream
• Sesame seeds

Method

1. Mix the sugar, milk, and yeast, and let them sit for 10 minutes to activate.
   Timers: 10 min
2. After the time has passed, add the salt, mahleb, flour, and oil, and knead well for about 10 minutes until the dough comes together.
   Timers: 10 min
3. Let it rest for at least 1 hour so it can rise well.
   Timers: 60 min
4. After the time has passed, grease the tray with a little oil and shape the dough into oval or round Ramadan meshthah pieces, making sure they are at least 1 cm thick.
5. Place the meshthah in the oiled tray and press decorative marks on the top with your fingers.
6. Brush the top with cream or the beaten egg and sprinkle with sesame seeds.
7. Let the meshthah rest again for 10 minutes.
   Timers: 10 min
8. Bake the Ramadan Meshthah in a hot oven at 180°C until cooked through and browned on top.
9. A Ramadan Meshthah recipe from a friend of the Shou Tabkhin Today website
10. Fafi nohmn tahini
11. Also from Fafi’s delicious pastries, here is Spinach Pies
12. And also How to Make the Best Asruniya Kahk at Home