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Gevrek

This recipe is for home-made Vareni Gevrecina, which are the Macedonian equivalent to Bagels or pretzels. These gevreci are cooked 2 ways.




Ingredients:
  
  • 550gm plain flour 
  • 280ml warm water
  • 1 sachet (7gm) dry yeast 
  • 2 tablespoons of olive oil
  • 2 tablespoons of salt
  • 1 tablespoon of white sugar
  • 2 litres of boiling water
  • 1/2 tablespoon of Bi-Carb Soda
  • 230gm jar of Sesame Seeds

Method:

  
1. In a large mixing bowl, combine the flour, warm water, yeast, oil, salt and sugar. 

2. Knead the dough for about 10 minutes until soft. The dough should not be sticky, so you may need to sprinkle with extra flour.

3. Cover the dough with a tea towel and allow to rise in room temperature for approximately 1 hour. 

4. Preheat oven to 200 degrees Celsius. 

5. Once the dough has doubled in size, divide into 8 to 10 equal portions. Note, if you would like smaller gevrecina, you should make the portions smaller (i.e. 15 small balls). 

6. Place a hole in the middle of each ball, and with your fingers, increase the size of the hole, until you have created a thin ring of dough. In the meantime, place 2 litres of water in a saucepan and add 1/2 tablespoon of Bi-Carb Soda to the water. 

7. Once the water is boiling, boil each gevrek for 1 minute on each side. 

8. Take out of the water and place on a sheet of baking paper to soak up excess water. 

9. Roll in sesame seeds. Ensure the whole gevrek is covered in sesame seeds. Let the gevreci rest for 15 minutes.

10. Bake the gevreci for 20 to 30 minutes, or until golden brown. The crunchier the better! 

11. Allow to cool and serve with sour cream or feta!



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