food adriene sweet talemy
Holidays are founded upon family and religious traditions, usually. We get nostalgic feels from repeating menus and traditions year after year and there’s comfort in that. An Easter tradition in the Lebanese community is a sweet, dense bread called Sweet Talemy - Ka’ak in Arabic, also known as Easter Bread, since many people make it this time of year.
The recipe for Sweet Talemy I’m sharing is from my friend Erin Kimmett’s cookbook that I’ve talked about before, called "Hospitality and Joy." She grew up here in Wichita, and her grandmother might have helped dress someone in your family because she worked at Henry’s for years and years. I really miss that store, Henry’s, even though I was pretty young when it closed down.
Sweet Talemy is the gift that keeps on giving because the recipe yields about 10 dozen mini loaves. There are few recipes I want so many of, but if anyone who’s had it gets word you’re making it, I promise, you’ll quickly become popular and wonder where all of those loaves went.
This dessert is coveted for many reasons, including its spicy flavor, its sweetness and the fact that it’s a great multipurpose sweet. Eat it for breakfast, dessert or with coffee or tea. I don’t know any place you can purchase this Sweet Talemy, even Amazon. I checked. I did find a Website, buylebanese.com, that has something similar (search for kaak), so if you’re inclined to purchase, you can find it there. They also carry mahlab, which is a spice in the recipe that's made from ground cherry seeds.
I get asked frequently where to purchase Mediterranean groceries and I always shop N&J Global Market. They carry everything I’ve ever needed. I know other people shop Asia Bazaar on 21st Street, but N&J is more convenient for me and I know the owners.
I realize most Christians have already celebrated Easter, but us Eastern Orthodox are gearing up for Holy Week. We end it with a long midnight mass and a huge feast, including this Sweet Talemy.
Sweet Talemy
Yields about 10 dozen mini loaves
1/2 cup warm water – 110 degrees F
1/2 teaspoon sugar
3 packages yeast
3 cups canned evaporated milk
3 cups half and half
2 sticks (1 cup) margarine frozen
2 sticks (1 cup) butter 5 pounds flour, plus more for kneading
1 cup shortening
4 cups sugar
1 tablespoon salt
2 cups white sesame seeds
1 tablespoon ground anise
2 tablespoons black caraway, crushed 1 tablespoon ground mahlab
Glaze 2 sticks (1 cup) butter
3 cups canned evaporated milk
3 cups sugar
Line baking sheets with parchment paper. In a small bowl, proof yeast by combining with 1/2 teaspoon sugar and warm water, stir gently to incorporate. Set aside.
In a heavy saucepan over medium heat, bring milk and half and half barely to a boil – just a scald. Remove from heat and add frozen margarine and butter to melt (this will also help cool the milk to proper temperature about 110 – 115 degrees F).
In a large mixing bowl, combine dry ingredients and shortening, using your fingers to break up the shortening. Make a well in the center of the flour; add yeast mixture and gently combine.
Add milk mixture to flour mixture and knead well. The dough should be spongy and feel wetter than a bread dough, but it should not stick to your hands. Cover with plastic wrap and let rise until nearly double, it takes overnight. Punch down dough and using a sharp knife, cut into small balls – 1.75 ounces each, shaping in the palm of your hand until you create a smooth surface, then place on parchment-lined counter. After you complete a few rows, cover with plastic wrap. Repeat process with remaining dough.
Cover completely with plastic and towels and let dough balls rest about 2 hours or until you can press your fingertip gently into the ball and the dough doesn’t bounce back. Preheat oven to 375 degrees. Gently transfer dough balls to double stacked baking sheets prepped with parchment paper. Using a potato masher or cut crystal dish, press firmly into the dough to leave an impression.
Let rest about 15 minutes or longer. Make glaze while dough is resting. In a saucepan over medium-high heat, melt butter, canned milk and sugar; heat until just barely boiling. Remove from heat and skim creamy foam from surface. Bake about 25 minutes, until golden brown. Remove from oven and immediately dunk in warm glaze and cool on a rack.
This story was originally published April 3, 2018 at 1:08 PM with the headline "food adriene sweet talemy."