Shakarov Gata - Mahleb and Sugar Cakes

Name: Shakarov Gata - Mahleb and Sugar Cakes
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 6 small cakes, 6 serving(s)
Ingredients: 1 (8 ounce) package active dry yeast; 1 teaspoon sugar; 6 tablespoons water, lukewarm; 1 cup confectioners' sugar; 7/8 cup milk; 4 tablespoons butter, melted; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon mahleb, crushed (or ground); 1 teaspoon poppy seed; 3 1/4 cups all-purpose flour, sifted; 1 egg, beaten, to glaze

Submitted by Um Safia

"These cakes are really more bready than cakey but are wonderful all the same! The description in the book says: "A truly aromatic cake of delicate flavor, this is often eaten plain, but it is also delicious when spread with a little jam or honey." Recipe from p. 76 of 'Patisserie of the Eastern Mediterranean' by Arto Der Haroutunian. Thanks so much to Lilinah @ Dar Anahita for sending me the recipe!"

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Ready In:: 1hr 20mins
Ingredients:: 12
Yields:: 6 small cakes
Serves:: 6

ingredients

1 (8 ounce) package active dry yeast
1 teaspoon sugar
6 tablespoons water, lukewarm
1 cup confectioners' sugar
⁷⁄₈ cup milk
4 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon mahleb, crushed (or ground)
1 teaspoon poppy seed
3 ¹⁄₄ cups all-purpose flour, sifted
1 egg, beaten, to glaze

directions

Place the yeast and sugar in a small bowl with the warm water. If compressed yeast, cream together; if dry, stir to dissolve. Leave in a warm place for 15-20 minutes or until the mixture begins to froth.
Sift the confectioners' sugar into a large bowl. Add the milk, butter, oil and yeast mixture and mix thoroughly. Add the salt, mahleb and poppy seeds and stir well. Gradually add the flour and mix to form a dough. Gather into a ball and transfer to a lightly floured work surface. Knead for about 10 minutes or until smooth and pliable. (Alternatively, knead the dough using the dough hook in a heavy duty - countertop - electric mixer.)
Place the dough in a clean bowl, cover with a clean cloth and set aside in a warm place to rise for about 2 hours or until doubled in bulk.
Transfer the dough to a lightly floured surface, punch down and knead for a few minutes. Divide the dough into 6 portions and roll each into a ball. Take one and roll it out into a round about 1/2 inch thick. Place on a greased baking sheet. Repeat with the remaining balls of dough.
Brush the tops with the beaten egg, then set aside in a warm place to rise for a further 30 minutes.
Preheat the oven to 350 degrees F.
Bake for 25-30 minutes or until golden brown. Remove, cool on wire racks and when completely cold store in an airtight tin.

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RECIPE SUBMITTED BY

Um Safia

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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