Carob tahini kaak are made with good-for-you ingredients, they are naturally vegan, no refined sugar, and they taste great. Made in 1 bowl and ready in 30 minutes, sometimes simple is best.
Ingredients
1cupfarinacalled in Arabic theen farkha
2 1/4cupsall-purpose flour
3/4cupsunflower oil
1cupcarob molasses
1teaspoonbaking powder
1/4teaspoonsalt
1/2teaspoonmahlab
1/2teaspooncinnamon powder
Instructions
Preheat oven to 170°C/ 340°F.
In a large bowl, combine together, farina, all purpose flour, baking powder, salt, mahlab, cinnamon powder and nutmeg. Stir in the oil and carob molasses. Gently knead the dough with your hands until you end up with a soft cohesive ball. If the dough is too sticky, add just a pinch of flour (but please don't go heavy).
Line a large oven sheet with parchment paper, divide the dough into equal balls, roughly the size of a ping pong ball, or even smaller.
Rub each ball with the palm of your hands, forming a 7 cm or 2.5 inches long rope like dough. Pinch the end of the elongated rope together, forming a circle. Place on parchment lined oven sheet, keep some space between one kaak and another.
Bake to a pale golden color, about 15-17 minutes. Keep an eye on your oven, and note that carob molasses have a tendency to burn easily; to know for sure that they’re done roll one over and see that it’s just slightly brown on the bottom. Remove from the oven and leave them to cool down completely before transfering to a serving plate.
Video
Notes
Note: You can also shape the carob kaak to logs, then dip in white sesame seeds: Divide the dough into equal balls, roughly the size of a ping pong ball, or even smaller, roll each round dough between your palms, until they form an elongated rope shape about 7cm/ 2.5 inches long. Dip in seame seeds, making sure to coat both sides, and bake as mentioned in the recipe.raining
