Yellada – Sesame Seed Crisps

Place the sesame seeds (thill) in a small pan.

Dry fry the sesame seeds (thill) on medium heat it until lightly browned. Remove & set aside.

In a medium sized mixing bowl, add in the flour.

Thereafter, add in the sugar. I have used brown sugar but you may use white sugar.

Next, add in the toasted sesame seeds (thill).

Mix the dry ingredients together.

Add in the butter.

Mix the butter into the flour until it is combined.

Pour in the ice water & the vinegar.

Mix well until a dough begins to form.

Using your hands, roughly knead the dough in the mixing bowl.

Place the stiff dough onto a floured surface & knead until nicely combined.

Thereafter, roll the dough out as thin as you can.

Use a cutter or a simple glass of your choice (preferably smaller sizes) & press into the dough, cutting out the desired shapes.

Remove the shapes & set aside.

Heat a medium sized pot with enough vegetable oil for deep frying. When the oil is hot enough, carefully drop in a few of the dough shapes. Do not over crowd the pot.

The dough shapes should puff up. Fry until golden.

Remove from the oil & drain on a paper towel to remove excess oil. Continue the process until all the shapes are fried.

Plate & serve whilst hot.

Enjoy these Yellada – Sesame Seed Crisps with a hot drink such as Turkish Coffee.

Store them in an airtight container.