"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sitto's Caik (Ka'ik) Recipe

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This recipe for Sitto's Caik (Ka'ik), by , is from They're Yours, You Gotta Feed 'Em At Least Once A Day!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane Maida


8 cups flour
2 cups sugar
5 teaspoons baking powder
1 cup oil
5 eggs (2 whole eggs and 3 yolks separated, reserve whites for use)
4-5 teaspoons Mahleb/Shumra seasoning mix (3 parts ground cherry pit and 1 part ground fennel seed)
1 cup warm water (more or less to ensure dough consistency)
Sesame seeds

--Combine ingredients in bowl

--Mix thoroughly and knead until dough pulls away from sides of bowl

--Take a piece of dough, roll in hands to form cylinder and join ends to make a ring

--In a separate bowl, whisk egg whites lightly

--Dip tops of rings in egg whites then in sesame seeds and lay on baking pan

--Bake in a 275-300F oven for one hour

--Remove to rack to cool

Personal Notes:
Personal Notes:

--From Jane: These are great formed into little balls about 1 inch in diameter, press with thumb to form a depression in the center and fill with jam before baking.

--From Tim: In bringing this cookbook together I've been researching some of the ingredients. The seasoning mix above was originally listed as Mahleb in one recipe and Shumra in another. I've found that it is both, Mahleb is the dried cherry pit that is ground up and Shumra is fennel seed that is ground up. I have changed the ingredient to Mahleb/Shumra to reflect this. If this is still not correct, please let me know.




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