Jerusalem Savory Cookies With Tahini And Parsley Sa

Name: Jerusalem Savory Cookies With Tahini And Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 1 1/2 teaspoons salt; 1 teaspoon sugar; 1 teaspoon dry active yeast instant; 1 teaspoon baking powder; 1 teaspoon ground cumin; 1 teaspoon fennel seeds toasted and ground; 6 3/4 tablespoons olive oil; 7 tablespoons butter cubed and room temperature; 6 3/4 tablespoons water; 1 egg beaten; sesame seeds; 1/2 cup parsley stems and leaves, diced; 1 garlic clove diced; 1 2/3 tablespoons tahini; 1/2 cup greek yogurt unflavored; 1 tablespoon lemon juice freshly squeezed; salt; water

Servings: persons

4 cups flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dry active yeast instant
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon fennel seeds toasted and ground
6 3/4 tablespoons olive oil
7 tablespoons butter cubed and room temperature
6 3/4 tablespoons water
1 egg beaten
sesame seeds
1/2 cup parsley stems and leaves, diced
1 garlic clove diced
1 2/3 tablespoons tahini
1/2 cup greek yogurt unflavored
1 tablespoon lemon juice freshly squeezed
salt
water

1
Line a baking sheet with parchment paper and set aside.
2
Sift together the flour, salt, sugar, yeast, and baking powder into a large bowl.
3
Whisk in the cumin and fennel.
4
Make a well in the middle and pour in the oil and butter.
5
Start kneading the dough adding water little by little until you get a firm dough that is no longer sticky.
6
Knead a few more minutes.
7
Preheat the oven to 200 degrees Celsius.
8
Divide the dough into 25- to 30-gram sections.
9
Knead each section for a few seconds and then roll it out into a 12-centimeter-long sausage shape.
10
Make a circle with the sausage, pinching the ends together.
11
Add the dough to the baking tray and repeat with all other dough sections, leaving at least 2 centimeters between each cookie.
12
Baste the top of each cookie with the beaten egg and sprinkle on some sesame seeds.
13
Bake 20 minutes until golden and firm to the touch.
14
For the sauce, add the parsley, garlic, tahini, yogurt, lemon juice, and salt into a blender and blend until smooth. If the sauce is too thick, add water little by little until reaching your desired consistency.

961

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups flour, 1 1/2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon dry active yeast instant, and more.

Yes, Jerusalem Savory Cookies With Tahini And Parsley Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jerusalem Savory Cookies With Tahini And Parsley Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions