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Kaak el Abbass (Lebanese Kaak)

🇱🇧 Lebanon

Servings: 14 cookies Prep: 60 minutes Cook: 15 minutes Total: 75 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 cup fine semolina
  • ½ cup melted ghee or butter
  • ¾ cup sugar
  • ¼ cup water (or milk if not using powdered milk)
  • ¼ cup powdered milk
  • ½ tsp yeast
  • 3 tbsp vegetable oil
  • 1 tsp da'at el kaak (Lebanese cake spice blend)
  • 2 tsp anise spice
  • 1 tbsp whole anise seeds
  • 1 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds
  • ½ tsp turmeric

Steps

  1. In a large bowl, combine the flour, semolina, and yeast.
  2. In a small bowl, dissolve the sugar in the warm water or warm milk.
  3. Add the sugar mixture to the flour mixture.
  4. If using powdered milk, add it now.
  5. Add the melted ghee (or butter) and vegetable oil.
  6. Add the sesame seeds and all the spices, including the da'at el kaak blend, turmeric, and anise seeds.
  7. Mix by hand until the ingredients form a smooth dough.
  8. Cover the dough and let it rest for 30 to 60 minutes.
  9. Mix the dough again, then portion into about 1/4 cup pieces, making 12–15 cookies.
  10. Press each portion into a traditional kaak mold, then remove and place on a parchment-lined baking tray.
  11. Bake at 375°F (190°C) for 12–15 minutes, until golden brown.

Notes

Traditional Lebanese semi-sweet semolina cookies, often shaped with decorative molds and flavored with anise and Lebanese cake spice.

Source: www.simplyleb.com