How Qaraqish works


  • 1 qaraqish
  • 2 The way Qarashish gentlemen work
    • 2.1 Ingredients
    • 2.2 How to prepare
  • 3 qarakish with spices
    • 3.1 Ingredients
    • 3.2 How to prepare
  • 4 Qaraqish stuffed with Ajou
    • 4.1 Ingredients
    • 4.2 Method of preparation


It is a type of Egyptian cakes, as its ingredients are simple and available in every home easily and easily. There are those who prefer to eat it plain, or fill it with the Ajwa. In this article, we offer you several ways to prepare Egyptian qarakeh .

How Qarashish gentlemen work

the ingredients

  • Three cups of flour.
  • A cup of ghee.
  • كبيرة tablespoon of roasted sesame.
  • A teaspoon of cake spices .
  • Tablespoon of sugar.
  • Liquid milk as needed.
  • A teaspoon of baking powder.
  • Small spoon of salt.

How to prepare

  • Melt the yeast in a little warm water, and warm milk with sugar.
  • Spread the flour with baking powder, sesame, spice cakes and salt.
  • Heat the ghee, place it over the flour, and carefully stir the mixture with a wooden spoon, until the mixture is warm.
  • Put the yeast and stir the ingredients, then add the milk gradually until we get the dough together well but soft.
  • Cover the dough and leave it for rest and brewing for thirty minutes.
  • Take a piece of dough and shape it into a thin, medium- thickness rectangle , cut into fingers and pinch it in a sheet.
  • Cover the dough and leave to brew again for ten minutes, then bake in the oven at 180 ° C until golden.

Qaraqish with spices

the ingredients

  • Four cups of flour.
  • Pinch of salt.
  • Two cups of municipal ghee.
  • A tablespoon of sesame .
  • One large spoon of fennel .
  • One tablespoon of star anise.
  • A teaspoon of instant yeast.
  • A small spoon of sugar
  • A cup of warm milk.

How to prepare

  • Melt the yeast with sugar and a quarter cup of warm milk.
  • Sift the dry ingredients, which are flour with salt, baking powder, fennel, and anise , then melt the ghee and rub in the flour mixture, and stir well until the ingredients overlap.
  • Add the yeast mixture and rub it by hand, add the milk gradually, and knead until you have a firm but soft dough.
  • Leave the dough until well brew for about an hour and an hour and a half.
  • Shape the dough into small rectangles, or cut it into fingers and allow it to ferment again for fifteen minutes.
  • Bake fingers in the oven at 160 degrees, for twenty minutes, then serve.

Qaraqish stuffed with Ajou

the ingredients

  • Five hundred grams of flour.
  • Two hundred grams of ghee.
  • Fifty grams of oil.
  • 1 tablespoon of ground fennel .
  • A quarter cup of sugar.
  • Half a cup of liquid milk.
  • Half a cup of warm water.
  • A tablespoon of sesame
  • A teaspoon of instant yeast.
  • Pinch of vanilla.
  • Pinch of salt.
  • A quarter kilogram of dates , or pasta for filling.

How to prepare

  • Mix fennel and flour together, then make a hole in the flour and put the sesame in the center.
  • Heat the ghee well, with caution not to burn it, then carefully pour the sesame into the flour pit.
  • Mix the flour with the spoon until the margarine is distributed, add the amount of oil and repeat the mixing.
  • Melt the yeast, sugar, with milk and vanilla, and set them aside until the yeast is slightly tender, then add it to the dough and stir well.
  • Dissolve the salt in part of the amount of warm water, and knead with the rest of the water carefully adding until you have a soft, cohesive dough.
  • Cover the qarakeh dough with a nylon bag and a piece of fabric, and place it in a warm place for an hour until brewing.
  • Take a piece of dough, spread it in a rectangular shape, and spread it on it a piece of pastry, and roll the qareesh like a suissol and close it well.
  • Put the sesame on the face of the crackers and press lightly until it sticks to the dough.
  • Cut the quraish roll with a sharp knife to cut it as appropriate.
  • Place the quraqish spaced in the baking tray, preferably short edge, leave it until brewing again for thirty minutes, then bake in the oven at a temperature of 180 ° C, for twenty minutes, or until it becomes golden in color.