Ingredients:

1 kilo sifted flour

2 cups sugar, or to taste

200 grams soft butter

1/2 cup vegetable oil

1 cup shredded coconut

1 packet mastic

1 teaspoon ground cardamom

1 teaspoon ground mahlab

3 teaspoons baking powder

2 cups liquid milk

Sesame seeds for garnish

Method:

Mix the dry ingredients, then add the butter and rub it in with the mixture until combined. Add the oil, then gradually add the milk and knead well until you have a moist dough.

When kneading, moisten your hands with a little oil so the dough does not stick to them. Let the dough rest for about an hour until it rises.

Start shaping the kaak using a kaak mold or by hand. Dip the kaak in sesame seeds and arrange it on a baking tray.

Place the tray in a hot oven, and turn the kaak continuously so it browns evenly on all sides.

Let the kaak cool slightly, then transfer it from the baking tray to a plate lined with kitchen paper so the butter is absorbed from the hot pieces. Place the kaak in an airtight container once it has cooled completely; this will keep it soft for longer.

Serve the kaak with coffee or tea.

This special recipe is from the friend and chef of the Shou Tabkhin Al Yom website: Najwa Awad Click on Najwa’s name to follow her personal page on our site and enjoy her delicious recipes. #Sahtein_WHana #recipes #recipe #kaak #milk_and_coconut_kaak #Shou_Tabkhin_Al_Yom

How to Make Milk and Coconut Kaak

Prep checklist