Lebanese Kaak, my version

Kaak or Kakh, is the Arabic word for cake. There are many different types of Kaak, some more cookie like, others more bread like. I had an Aunt who made these like no other member in my family. Her Kaak was literally the best! I scoured the web looking for a similar recipe. There are many variations out there but none seemed to be like what I remember her own to taste like. This recipe doesn't quite capture her's either so I guess somethings just have to be left in the past and recalled only as memories.

This recipe is a combination of some I have found on the web plus I have added my own twist to them so they are made to my own taste! I use a long drying out time so that the finished product is more like a rusk bread, not so much a cookie. I'll try a more cookie based one another time. The drying out process ensures that these will have a long storage life when kept in an airtight container. This does take some time to make so it's no wonder that most people buy them from a bakery. That's fine if you live in  Beirut a large city with a Lebanese bakery but I have found that by the time they get to a neighborhood Lebanese store, they are stale and fairly "yukky"!

For a stronger Anise flavor, grind an extra tablespoon of anise seeds to a powder and add to the dry ingredients. If you like your cookies a bit sweeter, increase the sugar to 2/3 cup.

INGREDIENTS:

1 ½ cups all-purpose flour

1 ½ cups bread flour

1/3 cup Durum Atta flour

1/2 cup of olive oil

1/2 cup of half and half

1/2 cup of water

2 teaspoons of yeast
1/2 teaspoon sugar

1/2 cup of sugar

1 1/2 teaspoons of salt

1 Tablespoon Anise

1 Tablespoon Fennel seed

1 Tablespoon Caraway seed

1 Tablespoon Orange Blossom Water (Ma’zahr)

1/2 teaspoon of Mahlab

1 egg for wash

Sesame seeds

1. Partially grind the fennel, anise and caraway seeds in a small blender (a quick pulse does the trick as you want to leave some of the seeds whole). Whisk together the flours, 1/2 cup sugar salt, ground seeds, and mahlab in a mixing bowl. Set aside
2. Proof the yeast with 1/2 cup of warm water and the 1/2 teaspoon sugar for a few minutes.
3. Add the oil to the flour mixture and combine well until the mixture becomes grainy
4. Add the yeast mixture, Ma’zahr, and the warm half and half. Mix with the dough hook or by hand until you get a firm ball.
5. Let it rest covered for 15 minutes. Knead again 2 minutes then let it rise in a bowl that has been covered with a thin film of oil; cover the dough with a film of oil as well. Set it in a warm place to rise for at least one hour, until doubled in size.
6. Punch down the dough and let it rise again. Cover with a piece of plastic wrap or foil.
7. When the dough has doubled in volume, form into 20 balls. Cover with a damp towel and let them rise.
8. Lightly whisk an egg and pour into a plate. Pour some sesame seeds into another plate. Replenish these as they get used up.
9. Form each ball into a long rope. Press the ends to form a ring. Dip the ring face down into the egg mixture then dip the ring into the sesame seeds. Turn over and place on a cookie sheet that has been lined with parchment paper.  Cover and let them rest and rise for 45 minutes.
10. Bake in a 375F oven for about 15 minutes till golden brown. Then reduce the oven to 175F and let them dry out for another 6-8 hours in the low temperature. The Kaak should be hard, and sound hollow when tapped with a finger. There should be no “give” when the Kaak is pressed with a finger.