{"id":17224,"date":"2026-04-08T21:53:03","date_gmt":"2026-04-08T21:53:03","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=17224"},"modified":"2026-04-12T19:32:50","modified_gmt":"2026-04-12T19:32:50","slug":"kaak-al-abbas","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/kaak-al-abbas\/","title":{"rendered":"Kaak Al Abbas"},"content":{"rendered":"

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<\/strong> \u2014there\u2019s 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.<\/p>\n

\"hadia<\/p>\n

Ashura and kaak al Abbas<\/h1>\n

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<\/strong> actually comes from Abou Al Fadel Al Abbas<\/strong> 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\u2019t 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.<\/p>\n

\"kaak<\/p>\n

The sweet bread has multiple names in Lebanon<\/h1>\n

There are other names for this classic sweet bread like kaak el Eid, Kaak al Khamees or almorakad; you\u2019re 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\u2019s 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\u2019t be blamed.<\/strong><\/p>\n

\"b\"<\/p>\n

Molded sweet bread<\/h1>\n

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.<\/p>\n

\"a1a1a1\"<\/p>\n

A family favorite and a sacred recipe from my cookbook<\/h1>\n

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.<\/p>\n

\"kaak<\/p>\n

ingredients<\/h1>\n