Keghkeh

Keghkeh is an Armenian cookie that is more on the savory side, most often eaten with Armenian coffee or tea. It's pretty much a staple in Armenian households. When I was little I always looked forward to dipping my Keghkeh into my grandmother's coffee every morning. Delicious! 

Keghkeh can be made different ways. Some make it with white wine, others with cream cheese, but this recipe is my favorite way....with freshly squeezed orange juice! It adds the perfect touch of sweetness.

Ingredients:

Recipe makes about 45 cookies

• 4-6 Oranges
• 3 1/2 Cups Flour
• 1 Cup Mazola Corn Oil 
• 1 Tablespoon black sesame seeds
• 2 Tablespoons white sesame seeds
• 2 Tablespoons Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Mahlab (can be found at local middle eastern market)
• 1 Egg

Prepare the Dough:

• Freshly squeeze 1 1/4 Cup of orange juice and add it to a small bowl
• Add 1 Cup of the Mazola Corn Oil to the small bowl and mix

• In a separate large bowl add 3 1/2 Cups flour, 2 Tablespoons sugar, 1 Teaspoon salt, 1 Teaspoon Baking Powder, 1 Teaspoon Mahlab, and 1 Tablespoon black sesame seeds
• Mix all the dry ingredient together
• Add the oil and orange juice mixture to your dry ingredients and start mixing
• You will need to knead the dough for a while until it all comes together. It should feel a little sticky 

Assemble the Cookies:

• Take a piece of the dough to fit in the palm of your hand
• Start rolling the dough on your work surface to create a long strip
• Braid the dough (if you find that your dough is cracking then add more orange juice to the dough and knead some more)

• Spray 2 baking sheets with non-stick cooking spray and assemble the cookies on the sheet
• Whisk 1 egg in a small bowl and brush the mixture lightly on each of the cookies
• Sprinkle white sesame seeds onto the cookies and press down a little so that they stick
• Bake the cookies in a 350 degree oven until golden brown. You can either cook on convection or on the middle rack of your oven.