How to Make the Best Ka'ak

Ingredients

• 6 cups flour
• 2 cups farik flour or fine semolina
• 3 tablespoons dakka or ka'ak spice mix *
• 2 tablespoons whole anise seeds
• 1 tablespoon ground anise
• 1 tablespoon instant yeast
• 1 tablespoon baking powder
• ½ cup sesame seeds
• 1 tablespoon 'Aqda Safra' (turmeric)
• 1 cup vegetable oil
• 4 tablespoons ghee or butter, according to preference and availability
• 2½ cups sugar
• Liquid or powdered milk to use as the kneading liquid
• We need about 2½ cups liquid milk for kneading, but this depends on the dough's needs
• Butter and ghee are best at room temperature
• Note:
• Dakka (ka'ak spice mix) is made from ground anise, fennel, mahleb, and cinnamon
• For more delicious hot drinks, here is the link:
• Cappuccino

Method

1. Combine all the dry ingredients in a large deep bowl.
2. Add the oil and ghee, rubbing them into the dry mix until well combined.
3. Add the milk gradually (if using powdered milk, mix it with water first) until you form a soft dough. Adjust the liquid as needed — the dough should not be dry.
4. After kneading well, let the dough rest and rise for about 3 hours.
   Timers: 180 min
5. After the rest period, divide the dough into small balls, then press each ball into the ka'ak mold or stamp.
6. Lightly brush or grease the mold with a little oil so the dough does not stick.
7. Bake the ka'ak in a preheated oven at 180°C (350°F) on the middle rack.
8. Bake until the ka'ak is lightly golden, about 10 minutes. Do not leave them in the oven too long, or they will become hard.
   Timers: 10 min