Fragrant with spices and turmeric, this tender sweet bread known as Kaak Al Abbas is a cross between bread and a cookie. Made from a yeasted dough studded with sesame seeds and anise, it is perfumed with a blend of aromatic spices called da’et kaak. There’s a special kind of joy in pulling a tray of Kaak Al Abbas from the oven—they look impressive and taste even better. A treat like Kaak Al Abbas is always welcome at breakfast, for dessert, or on any festive occasion.

Ashura and Kaak Al Abbas

Kaak Al Abbas cookies are traditionally made during Ashura, which takes place in Muharram, the first month of the Islamic calendar. They are often prepared and served by volunteers. This tradition plays a symbolic role in remembering the suffering, hunger, and thirst experienced by Imam Al-Hussein and his family, while also providing an opportunity for people to come together and share their faith.

The name “Kaak Al Abbas” refers to Abu Al-Fadl Al-Abbas, the son of Imam Ali and half-brother of Imam Al-Hussein. He played a significant role in the Battle of Karbala and is remembered as a symbol of courage, loyalty, and sacrifice.

Of course, we enjoy this classic sweet bread throughout the year, but during the ten days leading up to Ashura, Kaak Al Abbas truly takes center stage. It does not have to be the only sweet served, but it should at least be part of the lineup.

That said, Kaak Al Abbas can be prepared and enjoyed at any time of the year, including Eid and many other special occasions. It is not exclusively reserved for Ashura.

The Sweet Bread Has Multiple Names in Lebanon

There are several names for this classic Lebanese sweet bread, including Kaak el Eid, Kaak al Khamees, and Almorakad. If you call it Kaak al Abbas, you’re likely from southern Lebanon.

There’s something special about this mildly sweet treat. It’s delicious on its own, but even better with labneh and a cup of tea. And there’s nothing quite like a warm, fresh-from-the-oven piece of Kaak al Abbas. So, if you happen to sneak a second piece, surely you can’t be blamed!

Molded Sweet Bread

The dough is made with flour, yeast, sugar, oil, powdered milk, and spices. After the dough has had time to rise, it is divided into balls and then flattened onto a special wooden mold. The dough is pressed onto the mold to create the beautiful pattern, then gently popped out using your finger. The molded dough is transferred to a baking sheet and baked until golden.

A Family Favorite & a Sacred Recipe from My Cookbook

This is a mainstay recipe from my cookbook—one I’ve kept in my repertoire and never looked back from. I never felt the need to try another Kaak al Abbas recipe after discovering this one.

It’s the kind of sweet bread that disappears almost as quickly as it’s served. Once, I dropped off dozens for my kids, and they emptied the entire pan in just 10 minutes!

I would love for you to recreate these in your own kitchen. They’re truly special—soft, delicious, and utterly irresistible. It’s a perfect recipe, and you have my word on that

Ingredients

• Flour

• Sugar

• Sunflower Oil

• Instant Dry Yeast

• Da’et Kaak (Kaak Spice) — see the note below

• Sesame Seeds

• Anise Seeds

• Powdered Milk

• Turmeric Powder

• Water

Tips and Tricks

• Using a calibrated 1-cup (250 ml) measuring cup is an excellent way to ensure consistent results when making this recipe.

• Brush the mold with oil before adding the dough. This will prevent the dough from sticking and help it release cleanly from the mold.

• Powdered milk adds flavor to the bread and helps soften its texture.

• Adding turmeric powder gives the sweet bread an appealing yellow hue. However, you can omit it if you’re not a fan; it will not affect the texture of the bread.

• Knead the dough in a stand mixer or by hand. If kneading by hand, repeatedly fold and stretch the dough until it becomes smooth. Watch the video tutorial for guidance. If the dough is overly sticky, sprinkle a little flour over it to make it easier to handle, but don’t add too much. Too much flour will dry out the dough.

• Da’et kaak (kaak spice), whole anise seeds, white sesame seeds, and turmeric powder elevate the flavor of Kaak Al Abbas and add an appealing pop of flavor. See the note below for instructions on how to make da’et kaak from scratch.

• Making Kaak Al Abbas is a waiting game! Sweet bread doughs usually take longer to rise than unsweetened doughs. In addition, the dough in this recipe contains a high amount of fat, which also contributes to a slower rise. It takes about 8 hours for the dough to double in size.

• For softer Kaak Al Abbas, roll out the dough on the mold to about ½ inch thick. For crispier kaak, roll it out to about ¼ inch thick.

• Bake until the top and edges are just beginning to turn light golden brown.

• Bake one sheet at a time.

• Remember that ovens vary. Check the Kaak Al Abbas before the suggested baking time to make sure the bottoms don’t become overly browned or burnt.

• Kaak Al Abbas can be frozen in an airtight container for up to 4 months.

• Kaak Al Abbas makes a wonderful food gift that is sure to surprise and delight.

Using a calibrated 1-cup (250 ml) measuring cup is an excellent way to achieve consistent results when making this recipe.

More Authentic Kaak Recipes

• Kaak al Alsreya
• Lebanese Milk Kaak
• Lebanese Sweet Kaak
• Northern Lebanese Kaak
• Carob Molasses Kaak
• Farida’s Date Ring Kaak

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Kaak Al Abbas

5 from 1 vote

Prep: 10 minutes minutes

Cook: 20 minutes minutes

9 hours hours

Servings 32 pieces

Course

Breakfast

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Dessert

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Snack

Cuisine

Lebanese

Print Pin Review

Description

There’s something truly satisfying about taking a tray of kaak Al Abbas out of the oven—they’re beautiful to look at and even more delicious to eat.

Equipment

• 1 kaak mold

Ingredients

 

1x2x3x

• ▢ 1 kg 2 lb 4 oz all-purpose flour
• ▢ 2 cups granulated white sugar
• ▢ ⅔ cup sunflower oil plus extra for brushing the kaak mold
• ▢ 2 tablespoons instant dry yeast
• ▢ 1 tablespoon da’et kaak see note below
• ▢ 5 tablespoons white sesame seeds
• ▢ 4 tablespoons whole anise seeds
• ▢ 1 level tablespoon turmeric powder
• ▢ 1 cup powdered whole milk
• ▢ 1½ cups lukewarm water plus more as needed to create a dough

Instructions

 

• In a large bowl, combine the all-purpose flour, sugar, powdered milk, instant dry yeast, sesame seeds, anise seeds, daet kaak, and turmeric powder. Mix well to evenly distribute the ingredients. Stir in the oil, then use your hands to work the oil into the flour mixture until well incorporated.
  
• Add the water gradually. You may need to add a little more water to obtain a fairly sticky dough. If the dough becomes too sticky, add just a pinch of flour and knead until you achieve a smooth, uniform texture. The more you knead, the better the result will be.
• Transfer the dough to a lightly greased large bowl, cover with cling film, and leave it to rise overnight, or for a minimum of 8 hours.
  
• Here’s what it looks like after 8 hours of fermentation.
  
• Divide the dough into equal balls, roughly the size of an egg.
  
• Generously rub some cooking oil on your hands and lightly grease the wooden mold. Place one round piece of dough at a time onto the mold and flatten it to your desired thickness.

  For softer Kaak Al Abbas, roll the dough on the mold to about 1/2 inch (1.25 cm) thick.

  For crispier Kaak Al Abbas, roll the dough to about 1/4 inch (1/2 cm) thick.

  Once shaped, use your finger to gently push the dough out of the mold.
  
• Transfer to a lightly greased baking sheet. Repeat with the remaining dough, making sure to leave some space between each kaak. Like any yeasted bread, the dough will expand as it bakes.
  
• Bake in a preheated oven at 180°C/350°F until golden brown, about 15–17 minutes. However, keep an eye on your oven, as baking times can vary between ovens, and your pastries may be ready before the suggested time.
  
• Serve it on its own as a dessert, as part of your afternoon nibbles, or for breakfast with labneh and a cup of brewed tea.
  

Video

Notes

Da’et Kaak (Kaak Spice) will take Kaak al Abbas to the next level!

One of the secrets to making authentic Kaak al Abbas is using a unique blend of spices called da’et al kaak. This blend adds warm, earthy notes and extra depth and complexity to the kaak.

Da’et kaak usually comes as a ready-made spice blend, available at spice markets or in the food sections of supermarkets in Lebanon. I bet you can find it online too! Either way, I’ll provide you with a recipe to make the blend yourself. Use the amount mentioned in the recipe, then keep the rest in the freezer for later use.

Note 1 — To make da’et kaak from scratch:
Combine 1 tablespoon ground fennel seeds, 1 tablespoon ground anise seeds, 1 teaspoon mahlab, and ¼ teaspoon grated nutmeg. Mix well. Use the amount specified in the recipe when making the dough, and keep the remaining blend in the freezer for later use.

Note 2 — About the wooden mold:
You can find the wooden mold online. If you can’t find one, use the back of a large glass ashtray with an embossed or textured design—it works surprisingly well.

Keyword #anise, kaak, kaak al abbas, sesame

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