The easiest, most delicious homemade ka'ak with ingredients you already have...

Ingredients:

6 cups all-purpose flour

2 cups fine semolina (or soft wheat flour)

3 tablespoons ka'ak spice blend*

2 tablespoons whole anise seeds

1 tablespoon ground anise

1 tablespoon instant yeast

1 tablespoon baking powder

1/2 cup sesame seeds

1 tablespoon yellow food color or turmeric

1 cup vegetable oil

4 tablespoons ghee or butter (at room temperature)

2 1/2 cups sugar

Milk (liquid or powdered, reconstituted) — you will need about 2 1/2 cups, but adjust according to the dough

Butter/ghee is best at room temperature

Method:

Combine all the dry ingredients in a large deep bowl. Add the oil and ghee, rubbing them into the dry mix until well combined. 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. After kneading well, let the dough rest and rise for about 3 hours. After the rest period, divide the dough into small balls, then press each ball into the ka'ak mold or stamp. Lightly brush or grease the mold with a little oil so the dough does not stick. Bake the ka'ak in a preheated oven at 180°C (350°F) on the middle rack. 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.

Note: The ka'ak spice blend consists of ground anise, fennel, mahlab and cinnamon.

For Nada’s version of a delicious sahlab (milk pudding), click this link: How to make sahlab at home

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Nada Hadraj

For Nada’s version of a delicious sahlab (milk pudding), click this link: How to make sahlab at home

Cappuccino

How to Make the Best Ka'ak

Prep checklist

Cooking notes