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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.


Step 1:

Weave 4 strips to­gether to form a + shape.

Step 2:

Braid right and left sides of halla.

Step 3:

Braid top and bot­tom sides of halla. At this point, place ce­ramic bowl in the mid­dle of the halla and con­tinue braid­ing strips.

Step 4:

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.

Step 5:

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.

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