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ACUKA HALWOANE
 ALTUD Muk Monika Yagan
 Transleted by CHIGUN Raza Elias Chigun, 05.04.2009

CC-Culture and Art Department

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Ingredients
1 kg flour (whole wheat)
3 dl milk
3 dl water
Melted butter 2 dl
150 gr acuka
50 gr pure yeast
200 g crushed walnuts
1 egg
1 / 2 tablespoon salt.

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Ingredients
1 kg flour (whole wheat)
3 dl milk
3 dl water
Melted butter 2 dl
150 gr acuka
50 gr pure yeast
200 g crushed walnuts
1 egg
1 / 2 tablespoon salt.

Mix egg whites, 1 dl melted butter, yeast, acuka, salt, water, milk, and add flour to make the dough.
(If the Acuka is salted, use less salt.)

Cut the dough into 6 equal pieces, and roll the pieces to 2 mm thick. Brush with butter and sprinkle with walnuts.

Prepare all pieces in the same way, and put them on top of each other. Do not put butter or walnuts on the last layer.

Cut the 6 layers into strips one cm wide, and form the strips into the shape of the halwoane.

Replace the pieces in a tray with a space in between them. After waiting 30-45 minutes, brush them with egg yolk, Put in the oven at 220 degrees until the top is fried (red in color).

These halwoanes are served at dinner with salad and soup, not breakfast because normally they contain garlic.

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