Soft Thursday Ka'ak

Ingredients

• 9 cups all-purpose flour
• 3 cups sugar
• 3 cups milk (liquid)
• 1 1/2 tablespoons baking powder
• 1 tablespoon active dry yeast
• 1 tablespoon whole anise seeds
• 1 teaspoon mahaleb (mahleb) - optional
• A pinch of nutmeg
• Other flavorings — optional
• 189 g butter
• A pinch of baking ammonia powder — optional
• Sesame — added while flattening the dough
• This delicious ka'ak recipe comes from our friend and cook on Sho Tabkhin Al-Youm:
• Rasmia Majzoub
• Click Rasmia’s name to visit her page on our site and explore her wonderful recipes.
• To make awama the way Rasmia does, click: Awama recipe
• For more of Rasmia’s tasty recipes see Ma'amoul (flour ma'amoul)

Method

1. Put the sugar, milk and butter in a saucepan and stir until the sugar dissolves. Place the pan over low heat and continue stirring until the mixture becomes lukewarm and the butter has melted.
2. The mixture should be lukewarm, not hot, before adding the remaining ingredients. In a large bowl, place the dry ingredients, then start adding the milk mixture while kneading. You will get a dough that may stick to your hands because of the dissolved sugar and melted butter.
3. Set the dough aside for at least 3 hours to rest.
   Timers: 180 min
4. Preheat the oven to 180°C (350°F).
5. Lightly oil your hands and divide the soft dough into rounds.
6. Dip the edge of each ball into sesame, place it in a ka'ak mold and flatten it.
7. Place the ka'ak rounds on a baking tray. You can also roll each piece into a short log and coil it to form a small circle.
8. Bake on the middle rack for a few minutes until cooked through, then brown the tops.
9. Remove from the oven and place the ka'ak in a storage container. Cover with kitchen paper or a clean cloth to preserve their softness.