The halewe bil debs is a dessert composed of whole-wheat flour and grape molasses. This cookie keeps well. Simple, ingredients are all at hand. Carob or grape molasses add a sweet taste; the white imported sugar was rare in rural areas. In this preparation, the mahlab perfumes the biscuit. It is an aromatic spice made from the crushed pit of the black cherry.
More in book: Rural Taste of Lebanon

Preparation time: 1h
Cooking time: 45 min

For 20 cookies

500 g (17.5 oz) whole-wheat flour
40 g (1.4 oz) butter
300 g (10 oz) grape molasses
20 cl (6.5 fl oz) olive oil
10 g (0.3 oz) almond powder
5 g (0.17 oz) sesame seeds
1/4 teaspoon mahlab

1. The night before, take out the butter and the grape molasses from the refrigerator and left them melt at room temperature.

2. In a saucepan, sift the flour and place over low heat for about 45 minutes. Stir slowly until golden.

3. In a bowl, mix flour, mahlab, molasses, butter and olive oil. Knead until the mixture blends well.

4. Spread even the dough on a serving plate using the rolling pin.

5. Sprinkle with sesame seeds and almond.