Makes 1 halla.
The ingredients are similar to the fig and date halla – just add the following ingredients:
¾ cup pitted kalamata (or other) olives 2 Tbsp. fresh thyme Egg wash: 1 egg, beaten
Serving suggestion: Olive oil and balsamic vinegar, poured into bowl inside halla
The only difference in the preparation is that the olives and thyme need to be added to the halla before mixing.
Separate halla into 7 sections – each one should weigh 140 grams.
Fold each section over twice and let them rise for 10 minutes.
Roll out each section into long strips. You’ll be placing a ceramic bowl on top of each halla.
Weave 4 strips together to form a + shape.
Braid right and left sides of halla.
Braid top and bottom sides of halla. At this point, place ceramic bowl in the middle of the halla and continue braiding strips.
Braid the remaining strips until you come to the ends of the strips. You can add a second bowl if desired. It’s important that there be at least two braids after you add the bowls.
Place the halla on a tray that is lined with baking paper. Brush with egg wash.
Roll out the 3 remaining strips so that they’re longer and thinner than previous ones.
Brush them with a little water and then roll them in poppy or black sesame seeds, so that they look black.
Braid the 3 strips into a braid and then wrap braid around the halla and near the ceramic dish. You can leave the ends free. Let rise for 30-40 minutes.
Brush with egg wash and bake for 30-40 minutes at 180° until halla turns golden brown even where the braided pieces connect.