Catal

(pronounced 'Chathal')

200 gr (about 1 stick + 5 tbsp) unsalted butter, room temperature
2 1/2 tbsp sugar
1/2 cup sunflower oil
1/2 cup yogurt
3 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp mahlep*, optional

Glaze:
1 egg yolk
2 tbsp Nigella seeds

Makes approximately 12 Catal.

In a large plastic bowl mix the butter, sugar, yogurt and sunflower oil with your hands. Add the flour, baking powder, salt and mahlep slowly and knead. Divide the dough in about 12 pieces and give each piece a long, rope-y shape with your hands. Place on the counter. For each piece, squeeze the two ends together and give it a canoe shape as seen in the picture.

Put parchment paper on the oven tray. Arrange the Catal on it. First egg-wash tops, then sprinkle some Nigella seeds all over.

Preheat the oven to 400 F and bake for about 30 minutes until they are golden in colour.

Catal are great for breakfast or as a snack with afternoon tea.

Bake in two batches with two oven trays.

* Mahlep is obtained from the fruits of the Idris Tree. It is used in a variety of dishes including Kandil Simidi. It also keeps the food fresh and makes it brittle.