• 3 cups all-purpose flour, plus an additional ½-1 cup.
• 1 tbsp baking powder.
• ¾ teaspoon salt.
• 3 tbsp icing sugar.
• 1 tsp mahlab.
• ½ cup salted butter, melted.
• 1 cup vegetable oil.
• 1 cup yogurt.

Egg Wash (make sure all ingredients are at room temperature)

• 1 egg.
• 1 tbsp water.
• 2 to 3 drops lemon juice.
• Black caraway seeds or poppy seeds (optional).

1. Line two half-sheet pans (13"x18") with parchment paper.
2. Combine three cups flour, baking powder, salt, sugar and mahlab into a bowl and whisk to break up any lumps.
3. Add butter, oil and yoghurt into your mixer bowl and mix gently using the paddle attachment, until all begins to combine.
4. Keep mixer running on the lowest setting and add flour mixture in increments.
5. Add an additional ½ to 1 cup flour to obtain a non-sticky soft yet pliable dough.
6. Form into a ball, cover and chill for 30 minutes.
7. Prepare egg wash by whisking the egg with water and lemon juice.
8. Preheat conventional oven to 163 C/325 F.
9. Transfer dough onto a clean working surface and divide into quarters. Divide to get 72 pieces. Cover with plastic wrap.
10. Working with a few pieces of dough at time, roll each ball into a long log, fold in half then form a twisted rope.
11. Transfer onto previously prepared baking sheets, arranging three rows of 12 cookies onto each.
12. Lightly brush with egg wash and sprinkle on seeds if desired.
13. Bake 20 to 25 minutes until lightly golden and cool completely in pan. Store in an airtight container.

Makes 72 cookies.