Recipe: Semit (Soft Pretzel Rings Covered with Sesame Seed, African)

SEMIT (SOFT PRETZEL RINGS COVERED WITH SESAME SEED)

"Semits are soft pretzels with a crispy crust covered with sesame seeds. They are pile high in baskets and sold in the streets of Cairo."

1 1/4 cups milk
3/4 cup water
2 tablespoons each lard and butter
2 1/2 tablespoons sugar
1 tablespoons salt
3/4 ounce dried yeast
1/2 cup water
a pinch of sugar
7 cups of flour
1 egg beaten with 2 to 3 tablespoons water
2 cups sesame seeds.

Heat milk in a saucepan, but do not boil it. Add 3/4 cup water, lard and butter, 2 1/2 tablespoons sugar, and salt. Mix well and cool until the mixture is tepid.

Dissolve yeast in 1/2 cup water with a pinch of sugar. Wait until the yeast is frothy, then pour it into a bowl, with the milk mixture.

Add flour, mixing gently with a wooden spoon until you have a soft dough that detaches itself from the sides of the bowl. Form into a ball, wrap in foil, and allow to rest for 10 minutes.

Knead the dough on a floured board until smooth and elastic, about 15 minutes. Divide the dough into 4 pieces. Shape each piece into a ring about 4 inches in diameter and 3/4 inch thick. Dip into an egg beaten with 2-3 tablespoons water, then dip into a bowl filled with sesame seeds.

Oil a baking sheet. Place the rings on the sheet, cover lightly, and set aside in a warm, draft-free place until they double in size.

Bake in a preheated 450 degree F oven for 10 minutes. Reduce the heat to 350 degrees F and bake for 20 minutes, or until golden brown.

Makes 4
Source: Memories of a Lost Egypt: A Memoir with Recipes by Colette Rossant