These carob tahini kaak are the kind of treat that proves simple can be delicious. Made with wholesome ingredients, naturally vegan, and free from refined sugar, they’re easy to make in just one bowl and ready in 30 minutes. Sometimes, less really is more!
Ingredients
1cupfarinacalled theen farkha in Arabic
2¼cupsall-purpose flour
¾cupsunflower oil
1cupcarob molasses
1teaspoonbaking powder
¼teaspoonsalt
½teaspoonground mahlab
½teaspoonground cinnamon
Instructions
Preheat the oven to 170°C/340°F.
In a large bowl, combine the farina, all-purpose flour, baking powder, salt, mahlab, cinnamon, and nutmeg. Stir in the oil and carob molasses. Gently knead the dough with your hands until it comes together into a soft, cohesive ball. If the dough is too sticky, add just a pinch of flour—but please don’t go heavy.
Line a large baking sheet with parchment paper. Divide the dough into equal balls, roughly the size of a ping-pong ball or slightly smaller.
Roll 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. Place the kaak on a parchment-lined baking sheet, leaving some space between each one.
Bake until pale golden, about 15–17 minutes. Keep an eye on them, as carob molasses can burn easily. To make sure they’re done, roll one over and check that the bottom is just slightly browned. Remove from the oven and let them cool completely before transferring them to a serving plate.
Video
Notes
Note: You can also shape the carob kaak into logs and then dip them in white sesame seeds. Divide the dough into equal balls, roughly the size of a ping-pong ball, or even smaller. Roll each ball between your palms until it forms an elongated rope, about 7 cm (2.5 inches) long. Dip the logs in sesame seeds, making sure to coat both sides, and bake as instructed in the recipe.
