Desserts
ChefLoubna Fawaz
Thursday Ka'ak, or Abbas Ka'ak
Thursday ka'ak made with a wonderful recipe, plus the secret to getting the softest ka'ak if you prefer a tender texture. It is served for different occasions. Get the full method now.
Thursday ka'ak, or Abbas ka'ak, also called Al-Murqad — different names for one wonderful recipe! This ka'ak is absolutely delicious and suitable for various occasions, both sad and happy.
Ingredients
Start here, then move straight into the method.
- 5 cups flour
- 2 cups coarse semolina
- 2 tablespoons ka'ak spice blend
- 3 cups sugar
- About 2 cups cow's milk, or as needed
- 1 cup vegetable oil
- 1/2 cup ghee, special for sweets
- 2 tablespoons instant yeast
- 1 teaspoon baking powder
- 1 tablespoon mahlab
- 1 tablespoon nigella seeds
- 3 tablespoons toasted sesame seeds
- 1 tablespoon ground fennel and anise - optional
- 1 tablespoon anise seeds
- Note: If you like soft ka'ak, add 1 tablespoon of ammonia yeast, available at spice shops.
Method
Follow the cooking sequence without leaving the page.
- Mix all the dry ingredients, including the yeast, in a large bowl...
- Add the oil and ghee, then rub or work the ingredients together until the dry ingredients absorb all the fats.
- Add the liquid milk gradually and knead well. The milk should be lukewarm.
- Cover the dough with a clean towel and let it rise for several hours, preferably overnight.
- The next day, use the special disc molds to shape the Thursday ka'ak, making sure it is neither too thick nor too thin.
- Arrange the ka'ak on baking trays.
- Preheat the oven from both the top and bottom at the same time, and bake the Thursday ka'ak, or Abbas ka'ak, at 160°C until the pieces turn golden.
- Let the ka'ak cool to room temperature before serving.
- To make ma'amoul the Ruwaida way, click on Ma'amoul
Recipe tags
DessertsLevantVegetarianNut freeEgg free
Notes and serving ideas
- Milk Ka'ak Without Eggs
- Ma'amoul
