Jerusalem Savory Cookies With Tahini And Parsley Sauce

• 4 cups flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dry active yeast instant
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• 1 teaspoon fennel seeds toasted and ground
• 6 3/4 tablespoons olive oil
• 7 tablespoons butter cubed and room temperature
• 6 3/4 tablespoons water
• 1 egg beaten
• sesame seeds
• 1/2 cup parsley stems and leaves, diced
• 1 garlic clove diced
• 1 2/3 tablespoons tahini
• 1/2 cup greek yogurt unflavored
• 1 tablespoon lemon juice freshly squeezed
• salt
• water

1. Line a baking sheet with parchment paper and set aside.
2. Sift together the flour, salt, sugar, yeast, and baking powder into a large bowl.
3. Whisk in the cumin and fennel.
4. Make a well in the middle and pour in the oil and butter.
5. Start kneading the dough adding water little by little until you get a firm dough that is no longer sticky.
6. Knead a few more minutes.
7. Preheat the oven to 200 degrees Celsius.
8. Divide the dough into 25- to 30-gram sections.
9. Knead each section for a few seconds and then roll it out into a 12-centimeter-long sausage shape.
10. Make a circle with the sausage, pinching the ends together.
11. Add the dough to the baking tray and repeat with all other dough sections, leaving at least 2 centimeters between each cookie.
12. Baste the top of each cookie with the beaten egg and sprinkle on some sesame seeds.
13. Bake 20 minutes until golden and firm to the touch.
14. For the sauce, add the parsley, garlic, tahini, yogurt, lemon juice, and salt into a blender and blend until smooth. If the sauce is too thick, add water little by little until reaching your desired consistency.

flour, salt, sugar, yeast, baking powder, ground cumin, fennel seeds, olive oil, butter, water, egg, sesame seeds, parsley stems, garlic, tahini, greek yogurt, lemon juice freshly squeezed, salt, water

Taken from www.yummly.com/recipe/Jerusalem-Savory-Cookies-with-Tahini-and-Parsley-Sauce-626909 (may not work)