Dipping a beautiful twisted sweet Kaakeh in warm milk is one of my favorite childhood memories. My mom's Kaaks taste like home! They are golden, crumbly, nicely spiced, and they make the most delicious snack. Here's the recipe.
Place the flour, semolina, salt, ground anise, Mahleb, baking powder, and sugar in the bowl of a stand mixer. Whisk until fully incorporated.
Put on the dough hook, add the softened butter, oil, and 1/2 cup of milk. Knead for 5 minutes on medium speed. Stop the stand mixer and try to bring the dough together with your hand. If it starts coming together continue kneading, but if it crumbles add the rest of the milk.
Knead for another 5 minutes, or until you get a soft dough. It should not be sticky and you should be able to roll it without crumbles falling off. Cover the bowl, and let the dough rest for 10 minutes.
Dust a large tray with fine semolina. Divide the dough into 30 pieces. Roll the first piece into a long 20 cm rope. Fold the rope on itself. Hold the folded side of the dough with 1 hand, and the ends with the other. Twist in opposite directions 2 or 3 times and bring the rope sides together, pressing to adhere. Place the shaped Kaakeh on the tray. Continue with the rest of the dough pieces. You can also choose a simpler shape.
When you are close to shaping all the Kaaks, preheat the oven to 190°C. Line 2 large baking sheets with parchment paper.
Arrange the Kaaks on the prepared baking sheets, and bake for 15-20 Minutes. If you feel like the bottoms are browning too fast during the last 5 minutes of cooking, turn the lower flame off and turn the broiler on.
Let the Kaaks cool for 15 minutes before serving. Let them cool completely before storing them. They stay fresh for 1 week at room temperature in an airtight container.
Ingredients
Directions
Place the flour, semolina, salt, ground anise, Mahleb, baking powder, and sugar in the bowl of a stand mixer. Whisk until fully incorporated.
Put on the dough hook, add the softened butter, oil, and 1/2 cup of milk. Knead for 5 minutes on medium speed. Stop the stand mixer and try to bring the dough together with your hand. If it starts coming together continue kneading, but if it crumbles add the rest of the milk.
Knead for another 5 minutes, or until you get a soft dough. It should not be sticky and you should be able to roll it without crumbles falling off. Cover the bowl, and let the dough rest for 10 minutes.
Dust a large tray with fine semolina. Divide the dough into 30 pieces. Roll the first piece into a long 20 cm rope. Fold the rope on itself. Hold the folded side of the dough with 1 hand, and the ends with the other. Twist in opposite directions 2 or 3 times and bring the rope sides together, pressing to adhere. Place the shaped Kaakeh on the tray. Continue with the rest of the dough pieces. You can also choose a simpler shape.
When you are close to shaping all the Kaaks, preheat the oven to 190°C. Line 2 large baking sheets with parchment paper.
Arrange the Kaaks on the prepared baking sheets, and bake for 15-20 Minutes. If you feel like the bottoms are browning too fast during the last 5 minutes of cooking, turn the lower flame off and turn the broiler on.
Let the Kaaks cool for 15 minutes before serving. Let them cool completely before storing them. They stay fresh for 1 week at room temperature in an airtight container.