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1
Dissolve the yeast in a little of the warm water.
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2
Add a small pinch of sugar and let it stand in a warm place for about 10 minutes, until it begins to bubble.
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3
Melt the margarine or butter and let it cool.
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4
Put the flour in a large bowl.
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5
Add salt, cumin, and coriander to taste (I prefer the larger quantity of spices given), mixing them in well.
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6
Work in the melted butter or margarine and the yeast mixture.
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7
Add the remaining warm water gradually, working it in, adding just enough to make a stiff dough that holds together in a ball.
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8
Knead vigorously for about 10 minutes, until smooth, shiny, and elastic.
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9
Take walnut-sized lumps of dough and roll them into thin cigarette shapes about 4 inches long.
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10
Bring the ends together and press them firmly against each other to make little bracelets.
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11
Paint their tops with the egg mixed with water, using a pastry brush or a piece of cotton.
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12
Dip the egg-coated surface in a plate containing sesame seeds.
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13
Some will stick.
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14
Place the bracelets on oiled baking sheets and allow them to rest and rise in a warm place for 2 hours.
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15
I am told that a good way of knowing when the bracelets are ready for the oven is to put a small lump of dough in a glass of water when it is first made.
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16
It will sink to the bottom, but then it will slowly rise again.
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17
When this happens, the rest of the dough is ready for baking.
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18
Bake the bracelets in a preheated 350F oven for 20 minutes.
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19
Lower the heat to 300F and bake for 1 hour longer.
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20
Then leave them to dry out for up to 2 or 3 hours in the lowest (225F) oven, until they are firm and crisp right through and a pale-golden color.
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21
Let them cool before you put them in a box.
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22
We sometimes vary our kahk by sprinkling with mahlab (the ground kernel of a type of black cherry) as well as sesame seeds.
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23
Moroccans add 1/2 teaspoon allspice and a pinch of chili pepper to the dough.
