Preparation 120 minutes

INGREDIENTS

• 2 kg flour
• 250 grams margarine
• Sugar or salt to taste
• Powdered cinnamon, mastic, sesame seeds, black cumin seed, aniseed.
• Home made yeast

METHOD

• Sieve the flour into a large bowl Mix the yeast, cinnamon and mastic, salt or sugar and warm water and mix well with the flour to form a viscous dough.
• Leave in a warm place to prove for 1 hour.
• Mix the sesame, black cumin and aniseed and pour over the table or pastry board.
• Taking small pieces of dough, roll backwards and forwards over the seeds to make long rounded strips the width of your little finger
• Shape the strips into round circles and add shorter pieces across to make a lattice.
• Cook in the oven for 30-45 minutes and remove.
• Wait for the oven to cool a little. The cage (kafes) can be eaten fresh but for them to keep they must go back into the oven for.
• 1-2 hours to become crisp and crunchy.
• Maintain a low temperature and check regularly as they may burn.
• They are ready to eat when cool.