Snack

Lebanese Ka'ak

Name: Lebanese Ka'ak
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: lebanese
Ingredients: 500 g all-purpose flour; 100 g sugar; 7 g active dry yeast; 1 tsp mahlab ground; 1 tsp anise seeds; 0.5 tsp salt; 80 ml vegetable oil; 250 ml warm water; 2 tbsp sesame seeds

This traditional Lebanese ka'ak recipe produces a slightly sweet, crunchy bread-like biscuit, often shaped into rings. It's a perfect vegan snack, ideal for dipping in tea or coffee. Enjoy the subtle flavors of anise and mahlab in every bite.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 6
Difficulty: Medium
Per serving: 509 kcal

Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
100 gsugar
7 gactive dry yeast
1 tspmahlab, ground
1 tspanise seeds
0.5 tspsalt
80 mlvegetable oil
250 mlwarm water

topping

2 tbspsesame seeds

Equipment

wire rack · baking sheet · parchment paper · large mixing bowl

The method

Step by step

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.
About 2 min
Cook’s note: Ensure all dry ingredients are evenly distributed for consistent flavor.
2
Add the vegetable oil to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: This step helps create a tender crumb in the final product.
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.
About 12 min
Cook’s note: The dough should be firm but pliable. Adjust water slightly if needed.
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.
About 1 hr
Cook’s note: A warm oven (turned off) with the light on can create a good rising environment.
5
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 10 min
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.
About 5 min
7
Shape each rope into a ring by joining the ends, pinching firmly to seal. You can also make other shapes if you prefer.
About 5 min
Cook’s note: Ensure the ends are sealed well so they don't break apart during baking.
8
Dip one side of each ka'ak ring into the sesame seeds and place them onto the prepared baking sheet, seed-side up.
About 3 min
Cook’s note: Press lightly to ensure the sesame seeds adhere.
9
Bake for 20-25 minutes, or until golden brown and crispy.
About 25 min
Cook’s note: Baking time may vary depending on your oven; keep an eye on them to prevent burning.
10
Remove from the oven and let cool completely on a wire rack before serving.
Cook’s note: Ka'ak will crisp up further as they cool.

Per serving

Nutrition

68%Score

Calories: 508.8kcal
Protein: 9.3g
Carbs: 81.2g
Fat: 15.8g
Fibre: 2.9g
Sugar: 16.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled ka'ak in an airtight container at room temperature.

Reheating

Reheat in a toaster oven or regular oven at 150°C (300°F) for a few minutes to restore crispness.