Let the yeast rise in the milk with the sugar.
Sift the flour into a large enough bowl, add all the spices, the salt and the risen yeast mixture, mix and let rise.
Later, press the dough together and incorporate the warm melted butter, the milk or water and the egg. Divide in half, cover and let rise in a warm place for about an hour.
Sprinkle the risen dough with a tiny bit of flour and roll out to a thickness of 5 mm. Cut crosswise (as for baklava) with a sharp kitchen knife. Prick with a fork and brush with the egg yolk, sprinkle with nigella and place on a greased tray.
Leave in a warm place for fifteen minutes.
Bake in a heated oven at 200 °C (gas mark 4) for 20-25 min.
(*) çemen is a mixture of herbs used to coat pastirma. It consists of ground fenugreek, crushed garlic and paprika with a tiny bit of salt and enough water to make a paste.
(**) Mahlep is made from ground seeds of black cherries. It is used to flavor bread and baked goods.
Our tip: As an alternative to fresh herbs, you can use frozen ones – they are also characterized by a fresh taste!
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