Crispy, crunchy Lebanese sweet kaak cookies that pair beautifully with tea and are perfect for dunking into a cup of hot salep, or serving as part of your afternoon snacks and nibbles!

Though, to be more accurate, perhaps I shouldn’t classify them as cookies, since they are not your ordinary soft, chewy kind. They are meant to be slightly hard and crispy, with a pleasant crunch in every bite.

Seasoned with anise seeds and mahlab, their flavor is warm and fragrant, while a coating of sesame seeds adds a lovely nutty character. If you were raised in Lebanon, you must have seen them gracing the windows of most Lebanese bakeries.

Watch the video tutorial to learn how to make them!

Lebanese Sweet Kaak (Video)

I get enormous satisfaction from putting a lot of time into a recipe and having it turn out perfectly. This is one of the recipes from my cookbook, and I remember testing more than 20 recipes before settling on this quick and easy version.

One of the great things about this recipe is that you don’t need to wait for the dough to rise. Simply mix the ingredients together, and you’ll end up with a sticky dough. Then, you can immediately start shaping your kaak into logs or rings.

If you’ve never had kaak, roll up your sleeves and give this Lebanese classic a try. They’re not difficult to make, even if you’re a beginner baker!

Spices and Seeds

Both anise seeds and mahlab are great friends of Middle Eastern baked goods. They are the secret to giving sweet kaak an extra punch of flavor. A small pinch of fennel seeds adds an agreeable flavor without being overwhelming, while sesame seeds give the kaak a satisfying, nutty flavor and a delicate crunch.

Mahlab, or Mahleb: An aromatic white spice commonly used in Middle Eastern baked goods.

Anise seeds: A spice native to the Middle East, with a mild, fragrant aroma and a sweet flavor reminiscent of licorice.

Dried fennel seeds: The dried seeds of the fennel plant. They are highly aromatic, with a mildly sweet flavor.

White sesame seeds: Sesame is considered one of the oldest oilseed crops known to humanity and is a common ingredient in many cuisines. The seeds add a nutty flavor and a pleasant crunch.

How to Make Lebanese Sweet Kaak

First, start by clarifying the butter. If you are using ghee, skip this step.

In a small saucepan, melt the butter over medium-low heat. Skim off the white foam that appears on top. Transfer the melted butter to a small glass container and let it sit for about 10 minutes. You will notice that the milk solids will settle to the bottom, leaving a golden liquid on top. Pour the golden liquid, which is the clarified butter, into a small bowl, and discard the white solids at the bottom.

In a large bowl, mix the flour, clarified butter or ghee, sugar, anise seeds, mahlab, vanilla extract, baking soda, and water. Knead just until you obtain a soft, slightly sticky dough.

If the dough seems dry, add 1 tablespoon of water at a time and mix until incorporated. If the dough is too sticky, sprinkle in a little flour and knead just until the ingredients come together.

Divide the dough into equal-sized balls, roughly the size of a ping-pong ball, or slightly smaller.

Roll each ball between the palms of your hands to form a rope about 7 cm (2.5 inches) long. You can leave them as logs, or pinch the ends of each rope together to form a circle.

Dip each piece in the sesame seeds, making sure the sesame seeds cover both sides of the kaak.

Place the kaak on parchment-lined baking sheets, leaving some space between each piece. They will not rise much during baking.

Bake in a preheated oven at 200°C (400°F) until golden brown, about 20 minutes.

The log shape: Roll each round of dough between your palms until you form an elongated rope, about 7 cm / 2.5 inches long. Dip it in sesame seeds, making sure to coat both sides. It’s now ready to go into the oven.

The ring shape: Roll each round piece of dough between the palms of your hands, forming a rope about 7 cm (2.5 inches) long. Pinch the ends of the rope together to form a circle. I prefer the kaak to have a nice, round shape. Dip the kaak in sesame seeds, making sure the sesame seeds cover both sides. It’s now ready to go into the oven.

How long can I keep Kaak?

Kaak are dry and store well. Make sure they are completely cool before storing them to prevent them from softening. Store them in an airtight glass container, and they will keep for up to 2 weeks.

Lebanese Sweet Kaak

5 from 1 vote

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total Time 40 minutes minutes

Course

Appetizer

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Breakfast

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Dessert

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Snack

Cuisine

#Middle Eastern

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Lebanese

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Mediterranean

Print Pin Review

Description

If you have never had kaak, roll up your sleeves and give this Lebanese classic a try. They are not hard to make, even for a beginner baker!

Ingredients

 

1x2x3x

• ▢ 2½ cups all-purpose flour
• ▢ ⅓ cup sunflower oil
• ▢ ⅓ cup 70 g / 2.5 oz unsalted butter
• ▢ 1 egg lightly beaten
• ▢ ½ teaspoon baking soda or baking powder see the tips above to choose your preference
• ▢ 3 tablespoons anise seeds
• ▢ 1 tablespoon mahlab
• ▢ 1 teaspoon fennel seeds optional
• ▢ ¾ cup sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup water plus 1–2 tablespoons more if needed
• ▢ 1 cup white sesame seeds

Instructions

 

• Preheat the oven to 200°C/400°F.
• First, start by clarifying the butter. If you are using ghee, skip this step.

  In a small saucepan, melt the butter over medium-low heat. Skim off the white foam that rises to the top. Transfer the butter to a small glass container and set it aside for about 10 minutes. You will notice that the milk solids have settled to the bottom, leaving a golden liquid on top.

  Pour the golden liquid, which is the clarified butter, into a small bowl, leaving the white solids behind. Discard the solids.
• In a large bowl, combine the flour, salt, clarified butter, oil, sugar, egg, anise seeds, mahlab, vanilla extract, baking soda, and water. Knead just until a sticky dough forms. If the dough seems dry, add 1 tablespoon of water and mix until incorporated. If the dough is too sticky, sprinkle in a little flour and knead just until the ingredients are fully incorporated.
• Divide the dough into equal balls, roughly the size of a ping-pong ball, or slightly smaller. Roll each ball between your palms until it forms an elongated rope, about 7 cm (2.5 inches) long. Dip in sesame seeds, making sure to coat both sides evenly.
• To make the ring-shaped kaak, rub each ball between the palms of your hands, forming a 7 cm (2.5-inch) long rope of dough. Pinch the ends of the rope together to form a circle. I prefer my kaak nice and round!

  Dip each kaak in the sesame seeds, making sure the sesame coats both sides. Place them on parchment-lined cookie sheets, leaving some space between each kaak.

  Bake until pale golden, about 20–25 minutes. Keep an eye on them, as every oven is different!

  Happy eating!

Video

Notes

 

 

More cookies to enjoy with your morning coffee or afternoon tea:

• almond paste stuffed cookies

• chocolate chip crescent cookies

• black and white pinwheel cookies

• date filled ghraybeh

If you make this recipe, leave a comment below or share your pictures on Facebook! I’d love to see your creations. Don’t forget to hashtag them! #Hadia’s Lebanese Cuisine

Keyword kaak, sesame

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