Desserts
Thursday Maqad Ka'ak
Thursday Maqad Ka'ak, also known as Abbas ka'ak, is one of the tastiest kinds of ka'ak. It is usually prepared for special occasions, though there is certainly nothing wrong with enjoying a piece without any occasion :) Here is a distinctive way to make it.
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Thursday Maqad Ka'ak, also known as Abbas ka'ak, is one of the tastiest kinds of ka'ak. It is usually prepared for special occasions, though there is certainly nothing wrong with enjoying a piece without any occasion :) Here is a distinctive way to make it
Ingredients
- 1 kilo flour
- 1 cup fine or coarse semolina
- 3 cups sugar
- 1 cup vegetable oil
- 1 cup ghee
- About 2 cups lukewarm milk, or as needed
- 1 tablespoon ka'ak spice (available in stores)
- 1 tablespoon ground fennel
- 1 tablespoon ground anise
- 1 teaspoon mahaleb
- 1 teaspoon yeast
- 1/4 teaspoon ammonium bicarbonate - this gives the ka'ak a very soft texture and is optional
- 2 tablespoons black seed
- 1/2 cup toasted sesame seeds
- 2 tablespoons whole anise seeds - optional
Method
- Mix all the dry ingredients together except the yeast, then add the oil and ghee and rub the mixture together gently until the dry ingredients have absorbed all the fat.
- Let it rest for 2 to 4 hours (this step can be skipped, but the result is better if you let it rest).Timers: 240 min
- After the resting time, add the yeast and knead with the milk, adding it gradually, until you get a soft dough that does not stick to the hands. You may need more than 2 cups of milk, as some types of flour absorb more liquid than others.
- Cover the dough and let it rest for 2 to 4 hours if the weather is hot. If the weather is cold, let it rest overnight.Timers: 240 min
- After the resting time, shape the dough into balls, then mold them using the special ka'ak Thursday Maqad molds.
- Arrange the pieces on a baking tray, leaving a little space between them, and bake the Thursday Maqad Ka'ak or Abbas ka'ak in an oven preheated from above and below at 180°C, placing the tray on the middle rack.
- Serve the ka'ak at room temperature. It can be stored for a long time in a tightly sealed food-safe nylon bag or an airtight container in the refrigerator.
- This delicious Thursday Maqad Ka'ak is from our friend and cook from Shu Tabkhin El Youm.
- Ruwida Al-Haj Rifai
- Click on Ruwida's name to discover all her delicious recipes on our site.
- For more of Ruwida's delicious recipes, try Zainab Fingers Macaroon
- For more Arabic sweets from Ruwida, here is Qadi's Bite Luqaimat
- Also try Date Bracelet Ka'ak
Notes and serving ideas
- Zainab Fingers Macaroon
- Qadi's Bite Luqaimat
- Date Bracelet Ka'ak






