Desserts
ChefLoubna Fawaz
Kaak al-Abbas
As we have mentioned many times, there are different recipes and names for this type of kaak, but this particular version follows the name and method used by the people of South Lebanon. It is one of the recipes that accompanies them in times of celebration and sorrow...
Ingredients
Start here, then move straight into the method.
- 1 kilo flour (5 or 6 cups, depending on cup size)
- 1 1/2 cups sugar
- 2 cups liquid milk or (2 cups water with 6 tablespoons powdered milk)
- 1/2 cup vegetable oil and 1/2 cup olive oil
- 2 tablespoons toasted sesame seeds
- 2 tablespoons anise seeds
- 1/2 teaspoon ground anise
- 1/2 teaspoon mahaleb cherry spice
- 1/2 teaspoon mahleb and nutmeg
- 1 tablespoon instant yeast
- Asmaa S Sa
Method
Follow the cooking sequence without leaving the page.
- First, prepare the sugar-and-milk mixture. Put the sugar, milk, and oil in a saucepan over low heat, just enough to dissolve the sugar, not to bring the mixture to a boil.
- In another bowl, combine all the dry ingredients and mix well. Then add the sugar, milk, and oil mixture, knead until combined, and let rest for two hours. Shape into circles.
- Pass the circles over kaak molds so they take the shape of the mold, then bake in a preheated oven at 180 degrees C.
Recipe tags
DessertsLevantVegetarianEgg free
