Lebanese Ka'ak
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store cooled ka'ak in an airtight container at room temperature.
Reheat in a toaster oven or regular oven at 150°C (300°F) for a few minutes to restore crispness.
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