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Lebanese Sweet Kaak

5 from 1 vote
Prep: 20 minutes
Cook: 20 minutes
Total Time 40 minutes
Course
Appetizer
Breakfast
Dessert
Snack
Cuisine
#Middle Eastern
Lebanese
Mediterranean
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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
 

  • 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:

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
Tried this recipe?Let us know how it was!