Instructions: I dont remember if the request for the sesame covered, bagel shaped rolls was ever given, but in case it wasnt, I found one in an

Israeli cookbook: Yerushalayim shel matamim / [by] Rina Valero.

showing] The book is in Hebrew.

Place flour, margarine, oil, water, Arak, and spices into a bowl and mix until it is formed inot dough.

Take a walnut size piece of dough and roll into a rope about 1/3 inch in circumference and about 5 1/2 inches long, then join the two ends together forming a bagel. Continue until all the dough is used up.

Brush with egg white and sprinkle with sesame seeds.

Bake 45 minutes in a pre-heated moderate oven [350 degrees F]

Cool. Store in a closed container.

Ive never made them but I would spray the cookie sheet with Pam or something similar to prevent sticking.

From making real bagels, I
would take the dough, poke a hole in the middle and stretch it into the proper shape and size. This way the ends wont come apart.

I ask our Israeli friends to let us know how large is the package of self-rising flour [kemah tofeah]

As to the "mahleb" I think it could be safely omitted if you cant get it.

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