Lebanese Ka'ak

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the all-purpose flour, sugar, active dry yeast, mahlab, anise seeds, and salt. Whisk them together until well combined.

   Ca. 2 min.

   Kokkens note: Ensure all dry ingredients are evenly distributed for consistent flavor.

2. 2

   Add the vegetable oil to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Ca. 3 min.

   Kokkens note: This step helps create a tender crumb in the final product.

3. 3

   Gradually add the warm water, mixing until a shaggy dough forms. Continue to knead the dough on a lightly floured surface for about 8-10 minutes, or until it is smooth and elastic.

   Ca. 12 min.

   Kokkens note: The dough should be firm but pliable. Adjust water slightly if needed.

4. 4

   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A warm oven (turned off) with the light on can create a good rising environment.

5. 5

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Ca. 10 min.

6. 6

   Punch down the risen dough and divide it into 12-15 equal pieces. Roll each piece into a rope about 15-20 cm (6-8 inches) long.

   Ca. 5 min.

7. 7

   Shape each rope into a ring by joining the ends, pinching firmly to seal. You can also make other shapes if you prefer.

   Ca. 5 min.

   Kokkens note: Ensure the ends are sealed well so they don't break apart during baking.

8. 8

   Dip one side of each ka'ak ring into the sesame seeds and place them onto the prepared baking sheet, seed-side up.

   Ca. 3 min.

   Kokkens note: Press lightly to ensure the sesame seeds adhere.

9. 9

   Bake for 20-25 minutes, or until golden brown and crispy.

   Ca. 25 min.

   Kokkens note: Baking time may vary depending on your oven; keep an eye on them to prevent burning.

10. 10

    Remove from the oven and let cool completely on a wire rack before serving.

    Kokkens note: Ka'ak will crisp up further as they cool.