القراقيش

Cut the log into pieces of your preferred size and arrange them on an ungreased baking sheet, leaving space between pieces

Let the qarakeesh cool completely before serving.

Bake filled qarakeesh at 200°C (392°F) for 15–20 minutes without lowering the heat, then turn on the broiler for 1–2 minutes if extra top browning is needed.

Bake plain qarakeesh in a preheated oven at the highest temperature, then reduce to 170–180°C (338–356°F) until baked through (20–30 minutes).

Let the filled qarakeesh proof again until doubled in size.

Cut the filled log into triangles or desired shapes directly on the tray without separating the pieces.

Roll out a piece of dough, place a stick of meblben in the center, seal it tightly, roll it into a log, and place it on the baking sheet.

To prepare the meblben filling, knead the Turkish delight with 1 tablespoon of ghee until soft, then shape into sticks.

Cover the tray with a plastic bag and a towel, and let it proof for 30–45 minutes until doubled in size.

Place the yeast and sugar in a cup, mix well, cover, and leave for 10 minutes until the yeast activates and foams.

Divide the dough piece into three parts, roll each into a log of equal size, then gently flatten it to about 1 cm thick.

Take a portion of the dough to work with and keep the rest covered to prevent drying.

Cover the dough and let it rest for 30 minutes.

Gradually add the yeast and water mixture, kneading for 5–6 minutes in a stand mixer or 10 minutes by hand until the dough comes together and is easy to shape.

Add the melted ghee and oil to the flour mixture, then rub them in by hand or with a stand mixer until the flour absorbs the fat and the texture becomes creamy.

In a large bowl, add the flour, powdered milk, baking powder, and salt, then mix the dry ingredients together.

Add ½ cup warm water to the activated yeast, stir well, and set aside.