Pastries and baking
ChefLoubna Fawaz
How to Make the Best Asruniyeh Kaak at Home
Asruniyeh kaak in a professional homemade recipe.. Who doesn’t remember the kaak vendor pulling his cart through the alleys and neighborhoods, calling out, "Kaak, kaak" :) Besides its delicious taste, kaak brings back many childhood memories. It tastes wonderful with labneh and za'atar.
Asruniyeh kaak in a professional homemade recipe.. Who doesn’t remember the kaak vendor pulling his cart through the alleys and neighborhoods, calling out, "Kaak, kaak" :) Besides its delicious taste, kaak brings back many childhood memories..
Ingredients
Start here, then move straight into the method.
- 500 grams, or half a kilo, of whole wheat flour + bran flour (available in stores and made from wheat derivatives)
- 1 tablespoon active dry yeast
- Warm water, as needed
- 1 teaspoon mahlab
- 1 tablespoon vegetable oil
- 4 tablespoons sugar
- A pinch of salt
- Sesame seeds and water for the outside of the dough
Method
Follow the cooking sequence without leaving the page.
- In a bowl, add all the ingredients and mix them, then gradually add the water and knead until you have a firm dough.
- Let it rest for an hour, then shape it in the usual way, rolling it to about 1 cm thick.
- Brush each kaak on the outside with water, dip it in sesame seeds on one side, then let it rest for about 45 minutes.Timers: 45 min
- Bake the Asruniyeh kaak in a hot oven, watching it closely, until browned.
- Randouch shabib
- For more delicious kaak recipes on our site, here you are:
- Oat Kaak with Date Molasses
- For more pastries... get the recipe for the best Turkish pie
Recipe tags
Pastries and bakingInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Oat Kaak with Date Molasses
- the best Turkish pie
