SHATEELA RECIPES

Steps:

• In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 1 hour.
• Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
• Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
• Remove the pot from the heat, add the pistachios, and mix well to incorporate.
• Let the filling cool for 10 minutes, then form into 24 small balls.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Once the dough has rested, roll into 24 balls.
• Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
• Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
• Bake the cookies for 18–20 minutes or until the bottoms are golden brown.
• Let the cookies cool on a wire rack.
• When ready to serve, dust the cookies with powdered sugar.
• Enjoy!