Feed the yeast and let it sit for 5 minutes. Mix butter, oil, salt and egg white. Add the yeast to the water and mix. Add the flour and make a soft dough. Let it ferment for 30 minutes. Make equal sized balls from the dough. Roll out long round strips 30 cm long and 1 cm thick. Shape the strips into a "U" shape. Fold the dough in half with the closed side down. Press the tips. Do the same for the other meringues. (You can also make it as a straight stick without making it into a U shape.) Brush olive oil, eggs and sugar on the dough circles. After sprinkling black cumin and sesame seeds on it, let it ferment for 30 minutes. Then bake in the oven at 160 degrees for 20 minutes. Remove from the oven and bake again at 100 degrees for another 15 minutes.

Note: We apply the second cooking process to make it longer lasting and crispy.