Milk ka'ak (milk cakes) — a wonderful and reliable recipe!

Ingredients:

1 kg cake flour or 6 cups sifted flour

1 cup extra flour (optional)

2 cups sugar

3 cups liquid milk

1 teaspoon ground nutmeg

1 teaspoon mahleb (optional)

A splash of orange blossom water (optional)

1 1/4 cups ghee, melted and cooled to room temperature

1 tablespoon yeast

1 teaspoon baking powder

1 teaspoon mastic (ground)

A pinch of salt

Preparation:

Rub the flour and salt with the ghee until well combined.

Add the yeast, baking powder, spices and sugar.

Knead the ingredients well, then gradually add the milk as needed until you obtain the right dough consistency for the ka'ak.

Let the dough rest for two hours or more.

Shape the dough into rounds, rings, or any preferred shape.

Place the ka'ak rounds on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 15 minutes, or according to your oven's strength.

Remove the ka'ak when they start to turn golden; do not leave them in the oven too long or they will become hard…

Milk ka'ak recipe and preparation from a friend of the Shou Tabkhin Al-Youm group:

Rana Sbeiti Bazzi

We recommend trying Rana’s eggless orange ka'ak — click this link to read the recipe: Eggless Orange Ka'ak

To prepare Rana’s freekeh chicken soup click here:Easy and Tasty Freekeh Chicken Soup

For more of Rana’s desserts see Al-Mafrouka with Cream

To make very tasty ka'ak the Turkish way see this link Turkish Ka'ak

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Milk Ka'ak (Milk Cakes)

Prep checklist

Cooking notes