Crunchy Kaak Recipe: Master the Perfect Middle Eastern Biscuit for Tea!

Name: Crunchy Kaak Recipe: Master the Perfect Middle Eastern Biscuit for Tea!
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 15
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups All-purpose flour; 1/2 cup Fine semolina; 1/4 cup Ghee; 1 tsp Ground mahlab; 1 tsp Ground anise; 1 Pinch Salt (For seasoning); 1 tbsp Anise seeds; 200 ml Warm milk; 1/4 cup Sugar; 1 tsp Yeast

Kaak with tea is a perfect little treat. I experiment with this recipe just to get it to the right texture. If you like your kaak with that unique crunch then it’s important to do the second bake at a lower temperature and then allow them to cool in the oven after it’s turned off.

#Kaak

#Biscuit

#Cookie

#Sweet Treat

#Traditional

#Baking

Perfectly baked crunchy kaak

Recipe Information

25m

Prep Time

35m

Cook Time

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

180

Calories

Protein

25g

Carbs

Fat

Kaak ready for serving with tea

Ingredients

Servings: 15

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden brown kaak with a unique crunch

Instructions

0/6 completed

1
In a large bowl, combine all-purpose flour, fine semolina, ground mahlab, ground anise, salt, anise seeds, sugar, and yeast. Mix well until all dry ingredients are evenly distributed.
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3m
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In a large bowl, combine all-purpose flour, fine semolina, ground mahlab, ground anise, salt, anise seeds, sugar, and yeast. Mix well until all dry ingredients are evenly distributed.
3m
Ensure all dry ingredients are mixed thoroughly for an even flavor.
2
Add the melted ghee to the dry ingredients and mix until crumbly. Gradually add the warm milk, mixing until a soft dough forms.
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5m
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Add the melted ghee to the dry ingredients and mix until crumbly. Gradually add the warm milk, mixing until a soft dough forms.
5m
The dough should be pliable but not sticky. Adjust milk slightly if needed.

3
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Cover the bowl and let it rest for 30 minutes.
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7m
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Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Cover the bowl and let it rest for 30 minutes.
7m
Proper kneading develops gluten, essential for the kaak's texture.
4
Preheat oven to 180°C (350°F). Divide the dough into small pieces and roll each piece into a thin rope. Form the ropes into rings or other traditional kaak shapes and place them on a baking sheet lined with parchment paper.
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10m
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Preheat oven to 180°C (350°F). Divide the dough into small pieces and roll each piece into a thin rope. Form the ropes into rings or other traditional kaak shapes and place them on a baking sheet lined with parchment paper.
10m
Ensure consistent thickness for even baking of the kaak pieces.
5
Bake the kaak for 15-20 minutes, or until they are lightly golden. Remove from the oven and reduce the temperature to 120°C (250°F).
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20m
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Bake the kaak for 15-20 minutes, or until they are lightly golden. Remove from the oven and reduce the temperature to 120°C (250°F).
20m
Keep a close eye on the kaak during the first bake to prevent over-browning.

6
Return the kaak to the oven for a second bake at the lower temperature for another 10-15 minutes, or until they are crisp. Turn off the oven and allow the kaak to cool completely inside the oven for maximum crunch.
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25m
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Return the kaak to the oven for a second bake at the lower temperature for another 10-15 minutes, or until they are crisp. Turn off the oven and allow the kaak to cool completely inside the oven for maximum crunch.
25m
Cooling in the turned-off oven is key to achieving that signature kaak crunch.