Dill Balls

Name: Dill Balls (Biskit Malih bil-Shibint)
Yield: Makes 60 balls
Cuisine: Iraqi
Ingredients: ½ cup (125 ml) oil; ½ cup (4 oz/115 g) butter, melted; 1 cup (250 ml) yogurt; ¾ cup (1½oz/45 g) fresh dill, chopped, or 3 teaspoons dried dill weed; 4½ cups (18 oz/510 g) all-purpose/plain flour; 3 eggs; ½ teaspoon salt; 1½ teaspoons baking powder

Biskit Malih bil-Shibint

Preparation info

Makes
60
balls

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Dill gives these flaky cookies an extraordinary aroma. I usually shape them into balls. For impressive presentations, I use a small wooden mold called qalab il-kleicha, used for shaping cookies/biscuits. Any small concave mold will do.

Ingredients

½ cup (125 ml) oil
½ cup (4 oz

Asia
Iraq
Starter
Cookies
Vegetarian

Method

Preheat oven to 375°F/190°C/gas mark 5.
In a medium bowl, beat together oil, butter, yogurt, dill, and 2 eggs and the yolk of the third one, reserving the egg-white for glazing.
Mix flour, salt, and baking powder, and add to the mixture above.