Kaakeh Asrouniyeh

AuthorSylvieCategory, , DifficultyIntermediate

That moment when you tear a fresh warm Kaakeh apart and you dip it into Labneh and Zaatar! HAPPINESS. This is my easy Kaakeh Asrouniyeh recipe. Soft, delicious, and fluffy. Perfect for breakfast!

Yields6 Servings
Prep Time40 minsCook Time15 minsTotal Time2 hrs 55 mins
 3 cups all purpose flour
 1 tbsp instant yeast
 ¾ tsp salt
 ¾ tsp ground anise
 ¾ tsp ground Helba (Fenugreek)
  cup sugar
 1 cup lukewarm water, plus more if needed
 ½ cup sesame seeds for rolling
1

VERY IMPORTANT TIPS TO GET A GOOD RISE:
*Do not skip the second proof.
*Once you shape the Kaaks, do not press on them with your fingers especially after the second proof.
*Preheat the oven and the baking sheet very well before baking.

2

In a big bowl, whisk the dry ingredients. Add the water and mix using a wooden spoon or spatula.

3

Knead on a clean floured surface or in a stand mixer for 5-10 minutes, until a soft dough forms. The dough has to be a bit sticky, so resist adding lots flour if you are kneading by hand. If the dough it too dry, spray it with some water and keep kneading. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rest for 2 hours, or until doubled in size.

4

Transfer the dough to a lightly floured surface and cut it into 6 equal pieces. Place the toasted sesame seeds in a shallow bowl. Flatten each dough piece, dredge it through the sesame, roll it into desired shape. Cut a small circle off of the edge of the Kaakeh. Repeat with all pieces.

5

Place the Kaaks on prepared pieces of parchment paper, cover with a clean kitchen towel, and leave them to proof for 1 hour.

6

Preheat the oven to 200°C. Preheat the baking sheet or the oven tray for about 15 minutes (very important tip).

7

Gently transfer the parchment paper to the preheated baking sheet, and bake the Kaaks for 10-15 Minutes. The Kaaks will rise and separate. Turn the broiler on during the last 5 minutes. If you like them crispy, bake them for an extra 5 minutes. I personally like them soft.

8

Serve warm with creamy Labneh, extra virgin olive oil, Zaatar, and sumac. Enjoy!

Ingredients

 3 cups all purpose flour
 1 tbsp instant yeast
 ¾ tsp salt
 ¾ tsp ground anise
 ¾ tsp ground Helba (Fenugreek)
  cup sugar
 1 cup lukewarm water, plus more if needed
 ½ cup sesame seeds for rolling

Directions

1

VERY IMPORTANT TIPS TO GET A GOOD RISE:
*Do not skip the second proof.
*Once you shape the Kaaks, do not press on them with your fingers especially after the second proof.
*Preheat the oven and the baking sheet very well before baking.

2

In a big bowl, whisk the dry ingredients. Add the water and mix using a wooden spoon or spatula.

3

Knead on a clean floured surface or in a stand mixer for 5-10 minutes, until a soft dough forms. The dough has to be a bit sticky, so resist adding lots flour if you are kneading by hand. If the dough it too dry, spray it with some water and keep kneading. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rest for 2 hours, or until doubled in size.

4

Transfer the dough to a lightly floured surface and cut it into 6 equal pieces. Place the toasted sesame seeds in a shallow bowl. Flatten each dough piece, dredge it through the sesame, roll it into desired shape. Cut a small circle off of the edge of the Kaakeh. Repeat with all pieces.

5

Place the Kaaks on prepared pieces of parchment paper, cover with a clean kitchen towel, and leave them to proof for 1 hour.

6

Preheat the oven to 200°C. Preheat the baking sheet or the oven tray for about 15 minutes (very important tip).

7

Gently transfer the parchment paper to the preheated baking sheet, and bake the Kaaks for 10-15 Minutes. The Kaaks will rise and separate. Turn the broiler on during the last 5 minutes. If you like them crispy, bake them for an extra 5 minutes. I personally like them soft.

8

Serve warm with creamy Labneh, extra virgin olive oil, Zaatar, and sumac. Enjoy!

Kaakeh Asrouniyeh
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