These rings (based on the recipe for 'Greek Sesame Galettes (Κουλούρια)' in "Mediterranean Street Food" by Anissa Helou) were baked in the barbecue.
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It was hot in the kitchen. It was noon. But I mixed the dough anyway. And because it was so ridiculously hot , it was ready to be baked by dinnertime. We baked the rings in the barbecue.
We had the rings with grilled pork, beet tops, green beans and oven-roasted potatoes last night. And this morning, we had them for breakfast with Monforte "Don's Blue" ash chèvre and really good coffee. I can’t decide which way was more delicious.
Many thanks to Anissa Helou for this wonderful recipe. (I have just one small quibble: what is it with recipes that do not include water in the list of ingredients?! I hate having to read the instructions to find out how much water to use.)
-Elizabeth
(further details and my take on Helou's recipe: Sesame Twisted Rings)
- ejm's Blog
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