Kaak Food

KA'AK RECIPE

Steps:

• Preheat oven to 400°F (200°C).
• Mix together the flour, powdered milk, salt, yeast and baking soda.
• Add the olive oil and warm water.
• Mix together using your hand to bring the dough together. Knead for 10 minutes.
• Cover the dough and put in a warm place and allow to double in size.
• Pour out the risen dough onto a well floured surface. Cut into four pieces. With oil on your hands make a hole in the middle of each piece of dough and shape each into a ring.
• Mix the egg white with the 2 tbsp of water and whisk together. Brush each bread round with the egg white wash.
• Generously sprinkle the sesame seeds onto the rings of dough.
• Bake for 30 minutes or until golden brown.

KA'AK EL EID

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Whisk together the flour, sugar, anise seeds, baking powder and ka'ak spice blend in a large bowl. Whisk in melted butter, vanilla and eggs until well combined. Cover with plastic wrap and refrigerate for 30 minutes.
• Scoop about 1 tablespoon of the dough, roll it into a ball with your hands, then roll it into a log, about 5 inches long (see Cook's Note). Set the log on a plate and repeat with the remaining dough to make 48 logs. Cover the logs with plastic wrap and refrigerate for 15 minutes (see Cook's Note).
• Squeeze the ends of each rope together to form a ring and place on the prepared baking sheets.
• Sprinkle more anise seeds on top of the cookies and bake until they are slightly puffed, firm and golden on the bottom, about 20 minutes. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes.
• Combine the ground anise, ground cinnamon, ground cloves, ground fennel, ground mahlab and ground nutmeg in a small bowl. The ka'ak spice blend can be store at room temperature in an airtight container for up to 6 months.