Yogurt Ka'ak (Laban Ka'ak)

Ingredients

• 6 cups sifted all-purpose flour
• 2 eggs
• 1 tbsp baking powder
• A pinch of vanilla
• A pinch of bicarbonate of soda
• Lemon zest
• 1/2 cup ghee (or shortening)
• 1 cup butter at room temperature
• 1 tsp mahleb (mahlab)
• 1 tbsp ka'ak spice (dakka ka'ak)
• 2 cups sugar
• 2 cups yogurt
• To make the maamoul filled with cream — one of Rana’s famous recipes — see: Maamoul filled with cream
• For more delicious Middle Eastern sweets click: Easy cheese halawa
• Maamoul with date filling is always popular — here is the recipe: Easy maamoul with dates

Method

1. Beat the eggs, then add the sugar and whisk well.
2. Add the lemon zest and vanilla, then add the yogurt with the baking powder and a pinch of bicarbonate of soda and mix.
3. Wait about 10 minutes for the leavening agents (baking soda and baking powder) to react.
   Timers: 10 min
4. Gradually add the ghee and the softened butter to the mixture while continuing to whisk.
5. Add the sifted flour, the mahleb, and the ka'ak spice, and bring the dough together until smooth.
6. Shape the ka'ak dough into rounds, rings, or any preferred shape.
7. Place the shaped ka'ak on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (356°F) for about 15 minutes, or depending on your oven.
   Timers: 15 min
8. Remove the ka'ak when they start to turn light golden — do not leave them in the oven too long or they will become hard.