Preheat oven to 200°C/400°F.

First off start clarifying the butter, if you are using ghee, skip this step. In a small saucepan, melt butter over medium-low heat. Skim off the white foam that appears on top. Transfer to a small glass container, and set aside for about 10 minutes. You will notice that the milk solid sediment will precipitate to the bottom and a golden liquid will appear on top. Pour the golden liquid which is called the clarified butter to a small bowl, and get rid of the white solids on the bottom.

In a large bowl, mix the flour, salt, clarified butter, oil, sugar, egg, anise seeds, mahlab, vanilla extract, baking soda and water, and knead just to obtain a sticky dough. If the dough is on the dry side, add 1 tablespoon water and mix to incorporate. If the dough is too sticky sprinkle just a bit of flour and knead just to integrate the ingredients together.

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.

To make the ring shape kaak, 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, I prefer the round kaak. Dip in the sesame seeds, making sure the sesame covers the kaak on both sides. Place on parchment lined cookie sheets, keep some space between one kaak and another. Bake to a pale golden color, about 20-25 minutes. Keep an eye on your oven, and remember that ovens are different! Happy eating