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

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

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.