Thursday kaak, marqad, or Eid kaak—whatever the name, this remains one of the tastiest kaak recipes!

Ingredients:

6 cups flour 4 cups fine semolina or farina 2 cups sugar 3 cups liquid milk 2 tablespoons kaak spice blend or baharat 1 small cup sesame seeds Ground anise 1.5 tablespoons yeast 1 cup oil 1 cup ghee or butter 1 teaspoon turmeric

Preparation method:

Mix all the dry ingredients except the milk... Once the ingredients are well combined, add the milk gradually and continue mixing and kneading.

Let the dough rest for one hour so it relaxes well.

Shape the Thursday kaak dough into medium-sized circles, or as desired. Press the circles into the special molds for Abbas kaak or Thursday marqad kaak.

Bake the Thursday kaak or marqad in a preheated oven at 180 degrees until the kaak turns golden.

Note: The longer the dough ferments, the softer the kaak will be... so if you prefer very soft kaak, let the dough rise and rest for more than an hour

Recipe and method for Thursday kaak or marqad from a friend of the Sho Tbakhin El Yom site:

Rana Sebeiti Bazi

To get the date disc recipe, you can click this link: Easy date disc recipe

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How to Make Thursday Kaak, or Marqad

Prep checklist

Cooking notes