{"id":8038,"date":"2020-09-13T22:40:17","date_gmt":"2020-09-13T22:40:17","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8038"},"modified":"2026-10-07T23:18:21","modified_gmt":"2026-10-07T23:18:21","slug":"lebanese-sweet-kaak","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-sweet-kaak\/","title":{"rendered":"Lebanese Sweet Kaak"},"content":{"rendered":"

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!<\/p>\n

Though, to be more accurate, perhaps I shouldn\u2019t 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.<\/p>\n

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.<\/p>\n

Watch the video tutorial to learn how to make them!<\/p>\n

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Lebanese Sweet Kaak (Video)<\/h2>\n

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.<\/p>\n

One of the great things about this recipe is that you don\u2019t need to wait for the dough to rise. Simply mix the ingredients together, and you\u2019ll end up with a sticky dough. Then, you can immediately start shaping your kaak into logs or rings.<\/p>\n

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If you\u2019ve never had kaak, roll up your sleeves and give this Lebanese classic a try. They\u2019re not difficult to make, even if you\u2019re a beginner baker!<\/p>\n

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Spices and Seeds<\/h2>\n

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.<\/p>\n

Mahlab, or Mahleb:<\/strong> An aromatic white spice commonly used in Middle Eastern baked goods.<\/p>\n

Anise seeds:<\/strong> A spice native to the Middle East, with a mild, fragrant aroma and a sweet flavor reminiscent of licorice.<\/p>\n

Dried fennel seeds:<\/strong> The dried seeds of the fennel plant. They are highly aromatic, with a mildly sweet flavor.<\/p>\n

White sesame seeds:<\/strong> 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.<\/p>\n

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How to Make Lebanese Sweet Kaak<\/h1>\n

First, start by clarifying the butter. If you are using ghee, skip this step.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Divide the dough into equal-sized balls, roughly the size of a ping-pong ball, or slightly smaller.<\/p>\n

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.<\/p>\n

Dip each piece in the sesame seeds, making sure the sesame seeds cover both sides of the kaak.<\/p>\n

Place the kaak on parchment-lined baking sheets, leaving some space between each piece. They will not rise much during baking.<\/p>\n

Bake in a preheated oven at 200\u00b0C (400\u00b0F) until golden brown, about 20 minutes.<\/p>\n

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The log shape:<\/strong> 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\u2019s now ready to go into the oven.<\/p>\n

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The ring shape:<\/strong> 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\u2019s now ready to go into the oven.<\/p>\n

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How long can I keep Kaak?<\/h3>\n

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.<\/p>\n

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Lebanese Sweet Kaak<\/h2>\n\n