Fragrant with spices and turmeric, this tender sweet bread that is known as Kaak al Abbas is a cross between a bread and a cookie, a yeasted dough that’s studded with sesame seeds and anise and 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 for breakfast, dessert or any festive occasion.
Ashura and kaak al Abbas
Kaak Al Abbas cookies are made traditionally in Ashura, Muharram (the first month in the Islamic calendar), and are prepared and served by volunteers. This act plays a symbolic role in remembering the starvation and thirst experienced by Imam El Hussain and his family, an opportunity for individuals to come together and share their faith, the word Abbas actually comes from Abou Al Fadel Al Abbas who was the son of Imam Ali and half brother of Imam Al Hussein, and who played a vital role in the battle of Karbala and was a symbol of courage and sacrifice. Sure, we eat this classic sweet bread year-round, but the 10 days Ashura are where kaak al Abbas really shines. It doesn’t have to be the only option to serve but it has to at least be part of the lineup. But still kaak al Abbas can be made and enjoyed anytime of the year, including Eid and and many other occasions, not only reserved for Ashura.
The sweet bread has multiple names in Lebanon
There are other names for this classic sweet bread like kaak el Eid, Kaak al Khamees or almorakad; you’re likely from south of Lebanon if you call them Kaak Al Abbas. There’s something special about this mildly sweet treat that just works by itself or with labneh and a cup of tea, there’s nothing quite like a fresh-from-the-oven warm 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 to balls, then flattened on a special wooden mold which is pressed to take the print of the beautiful pattern of the mold, then by using your finger you pop it out, transfer to an oven sheet and bake.
A family favorite and a sacred recipe from my cookbook
A mainstay recipe from my cookbook that I kept in my repertoire and never looked back again to any other kaak al Abbas recipe, the winner sweet bread that have been known to vanish quickly, once I dropped off dozens for my kids, they emptied the pan in 10 minutes, I would love for you to recreate them in your cuisine, it is a perfect recipe, trust me 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 maintain the exact result in making this recipe,
- You need to brush the mold with oil before adding the dough, this will prevent the dough from sticking and will help it release from the mold cleanly.
- Powdered milk adds flavor to the bread and will soften its texture.
- Adding turmeric spice provides the sweet bread with an agreeable yellow hue, but can be excluded 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 you’re kneading by hand, you need to repeatedly fold and stretch the dough until it’s smooth. watch the video tutorial, if it is overly sticking, sprinkle some flour onto the dough to make it manageable to work with, but please don’t go heavy with flour, too much 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 agreeable pop, see the note below how to make da’et kaak from scratch.
- Making kaak al abbas is a waiting game! Usually, sweet bread doughs take longer to rise than unsweetened ones; in addition to that the dough in this recipe contains a high fat content which is also a factor in a lazy rise. It takes about 8 hours for the dough to double in bulk.
- If you want softer kaak Al Abbas, roll out the dough on the mold on the thicker side (1/2 inch thick). If you want a crispier kaak, roll out the dough on the thinner side (1/4 inch thick).
- Bake until the top and edges are just starting to turn a light golden brown.
- Bake one sheet at a time.
- Remember ovens are different, check the kaak al Abbas before the mentioned time to ensure that none of sweets breads have overly burnt bottoms.
- Kaak Al Abbas can be frozen in an airtight container for up to 4 months.
- Kaak al Abbas makes a great food gift that will surprise and delight.
Using a calibrated 1-cup (250 ml) measuring cup is an excellent way to maintain the exact result in making this recipe,
Looking for more kaak recipes, we got you covered!
- 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
Description
Equipment
- 1 kaak mold
Ingredients
- 1 kg/ 2 lb 4 oz all- purpose flour
- 2 cups granulated white sugar
- 2/3 cup sunflower oil, + some extra oil to brush the kaak mold
- 2 tablespoons instant dry yeast
- 1 tablespoon da'et kaak see the note below
- 5 tablespoons white sesame seeds
- 4 tablespoons whole anise seeds
- 1 leveled tablespoon turmeric powder
- 1 cup whole powdered milk
- 1 1/2 cups lukewarm water and add more if 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 infuse everything together; stir in the oil, and using your hands infuse the oil in the flour mixture.
- Add the water in a gradual fashion, you may need to add just a bit of more water to obtain a considerably sticky dough, but if the dough is too sticky add just a pinch of flour and knead, to obtain a dough of one texture (the more you knead the better the result is).
- Transfer the dough to a lightly greased large bowl, cover with cling film and allow it to rise overnight, or for a minimum of 8 hours.
- Here what it looks like after 8 hours of fermentation.
- Divide the dough into equal balls, roughly the size of egg.
- Generously, rub some cooking oil on your hands and moisten the wooden mold with it. Place one at a time round dough over the wooden mold and flatten it to a thickness of 1/4 inch or 1/2 cm. (If you want softer kaak Al Abbas, roll out the dough on the mold on the thicker side (1/2 inch thick). If you want a crispier kaak, roll out the dough on the thinner side (1/4 inch thick)), using your finger pop it out,
- Transfer to a lightly greased oven sheet. Repeat with the remaining dough, make sure to leave some space between one kaak and another, like any yeasted bread the dough will expand while baking.
- Bake in a preheated oven to 180°C/350°F, to a golden color, it takes about 15 to 17 minutes, but please keep an eye on your oven, before the mentioned time, ovens are different.
- Serve it on its own as a dessert, or part of your afternoon nibbles, or as a breakfast with labne and a cup of brewed tea.
Video
Notes
Daet kaak (kaak spice) will take kaak al Abbas to the next level
One rule for achieving an authentic kaak al Abbas is to use a unique blend of spices that's called da'et al kaak; the blend adds warm and earthy character and complexity to kaak al Abbas. Da'et kaak usually comes in a one ready mix available at spice markets or food sections in Lebanon, I bet you can find them online too, anyway, I will provide you with a recipe on how to make the blend yourself, use the mentioned amount then keep the rest in the freezer for later use. Note 1- To make da'et kaak from scratch: combine together together 1 tablespoon ground fennel seeds, 1 tablespoon ground anise seeds, 1 teaspoon mahlab and 1/4 teaspoon grated nutmeg, mix well together, use the mentioned quantity in making the dough, and keep the rest for later use. Note 2- You can find the wooden mold online, if you can't find it, use the back of a large glass ashtray with an impression, it works well.
2 Comments
A perfect recipe, reminds me of my granny, I made it and turned out perfect, thank you for posting. The video is helpful.
Thank you, Galia, it’s a precious recipe that I have been making for years. I am happy you liked, thank you for the feedback.