May these traditions follow our families through the years. Nada, my Aunt Louise will love knowing that, as I do, thank you. I have been teaching my grandson, 8 years old, how to cook Lebanese food for a couple of years now. At first everything seemed so small, which probably had to do with the narrowness of the streets and the way the homes were built almost up to the road. Remove from oven – eat warm. Pour the warm water in to a second small bowl. In a small bowl, pour the rose water and orange flower water. So… too much… but reading this again re-sets my intention that my son will know the food of his heritage. Place the kaak on the sheet, and sprinkle sesame seeds on top. This American who married into the Lebanese tradition will be serving Ka’ik this Easter. Preheat the oven to 450F. Special George, thank you for sharing!What a lucky grandson you have! But tracing the name to its roots suggests something of Greece, and once that came up we turned out attention elsewhere fast. Be sure your ropes are thin enough so that when they puff in the oven, there is still a hole in the center of the ring. I am new to your website and will continue to read it page by page. 4. Slowly add the butter and milk and mix on low speed or by hand until dough forms. Everyone raved the Ka’ik was the best they have ever tasted. Kathy. Knead the mixture until you get it to a dough-like consistency. Divide the dough into 18 pieces by cutting or squeezing off balls about 2 ½ inches wide (the size can be larger or smaller, to your liking). Our recipe for Ka’ik is different, more like a hard donut shaped cookie. Happy Easter to you and yours! Sift flour and add them gradually. Eat the breads any time of the day: toasted for breakfast, as acompanion to a cup of tea in the afternoon, or as a dessert with coffee and fruit. Kaak is not a supermarket type of bread; it is street food, it is out there with the human hustle bustle. It was one hubby’s favorite snack items while growing up in Beirut, so whenever we’re in town, he and Jaf wake up early, go downstairs and do some father-son bonding over some freshly made kaak. Agwa Date Spread (Optional – See Recipe.) Dissolve the yeast in 2 tablespoons water and a dash of sugar. Mom had said from the start that she would not make this trip to Lebanon with us, it was just too much for her, and then days before we left she heard me reading a message of welcome and anticipation that I’d received from her family. There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. Many of the surnames in our family are the same (same village, same name) which did not make it easy. Now it’s time to roll out the dough into key-ring shapes. I, too, would like someday to make that journey! Found the mahleb yesterday at a Lebanese market and have ordered the mold. I have 4 brothers and a sister and unfortunately I am the only one in the family passing along these beautifully tasting recipes and love every second teaching my grandson how to cook them while telling stories of my Sitty and Jitty while growing up. Hot pita smothered in butter, Laban, Labneh, coosa, Lubie, grape leaves and then at Pascha, EASTER COOKIES! When the Food Editor finds you, you have been found! A ka’ak on the streets in Beirut costs less than $1 so it’s truly wonderful street food snack for the kids and very very easy on the budget. Apr 18, 2019 - Explore FAY's board "Lebanese kaak recipe" on Pinterest. Make the glaze while ka’ik bakes. In the midst of its rehab, what we saw was dusty and dark, but even that couldn’t detract from the remarkable arched stone walls and ceiling. I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. I cannot wait to try your recipe, too. I guessed that it was Middle Eastern in origin because it reminded me of my mammoul molds. Happy Easter Cousin Maureen (We must be cousins somehow)..you have made the season happy for me with this reminder of Mama’s ka’ik and Sitto kisses. 3. I had the opportunity to taste my cousin’s baking of your recipe for Ka’ik…..It was something that I cannot explain with regard to my heritage, and my mother and aunts and Sito baking this for all of us. Set the dough in a warm spot to rise for 2 hours. Steps. Beat at low speed just until mixture forms a dough. Preheat oven to 200˚C. Beautiful words and photos, cousin, just breath-taking. I was able to speak with my mother’s niece, her brother’s daughter. Add the luke-warm … It is one of my favorite things! My parents never went, nor have any of my maternal Atty aunts/uncle, nor have any of my maternal Atty cousins. One of the cousins must have sensed the magnetism the stone had for my mother, who was looking them over as though scanning for a lost treasure. From the minute I got off of the plane and saw those wonderful people standing there I knew they were mine! Lebanese Kaak Recipe Lebanese Recipes My Recipes Holiday Recipes Cookie Recipes Arabic Sweets Arabic Food Lebanese Breakfast Eid Food Holiday Cookies Making kaak is always a social event for the family members, friends and neighbours to gather during holidays and help each others preparing this traditional dessert. Warm the clarified butter and milk in a small saucepan over low heat or in the microwave just until the butter is melted. Dough: Using an electric mixer fitted with paddle attachment, mix flour, smell of kaak and sesame. We won’t be making ka’ick this year. Place back into bowl and cover with a towel. But there is nothing like ka'ik fresh from the oven. This site uses Akismet to reduce spam. We don’t have it here I googled it but I’m not sure I’m any wiser. Lebanese Cuisine Lebanese Recipes Turkish Recipes Greek Recipes Indian Food Recipes Syrian Recipes Kaak Recipe Quick Lunch Recipes B Food Lebanon: Lahm Bi Ajin (Sfiha) These "Arab pizzas" called lahm bi ajin (or sfiha) date back to the fifteenth century and would have appeared in the region of the Beqaa Valley in Eastern Lebanon. I did win an award for my Baklava and that is much easier to make. There are many versions of ka’ik, some biscuit-like and others bread-like. I also took a bakery purchased Ka’ik to the dinner just in case. Prepare 3 baking sheets with cooking spray or parchment paper. I hope that we can plan a trip to Lebanon soon. Glaze the ka’ik while they are still warm. I just saw a similar mold on ebay with the note that it was for ka’ik, so I immediately did a search and found your wonderful recipe! Let it sit for an hour – it will double in size. Save my name, email, and website in this browser for the next time I comment. My grandmother’s first husband had died during her pregnancy and when the baby was born, in the early 1900’s, he was considered the “property” of the husband’s family. Mix melted ghee into the flour mixture until fully combined. I collect (and use) cookie and butter molds and bought a beautiful large wooden mold on ebay a couple years ago, not knowing what it was for. Coat the dough in the bowl and cover with plastic wrap, then a clean kitchen towel. They are quite popular in Palestine, a staple in Eid along side maamoul and barazek. https://www.maureenabood.com/crunchy-anise-biscuits-recipe-another-kind-kaik Thank you for the report. What a beautiful story I really enjoyed it. That is music to my ears (and eyes), Thelma! This discovery was made by my cousin Mary years ago; she was the first of my generation in the family to venture to Mtein, so we weren’t taken aback by this news. Sorry this is so long so I will go and tomorrow I will go shopping for all my food that I will need to make Spinach Fatayers, rolled cabbage and coosa! Home, bread, kisses. https://mediterraneaneatz.com/recipe/traditional-lebanese-kaak We used to get the ring shaped ones with anise version but i like this one too! From the trip to Lebanon we brought home gold, we brought holy little trinkets from Our Lady of Mount Lebanon and St. Charbel’s monastery to hold us close to what we saw and did and felt. That none of us had met before seemed irrelevant as we recognized the family-feel in each other’s faces (it’s all in the eyes, honey) and hugged it out, reunion-style, there on the front porch. DESIGNED BY CL DESIGNS, Beirut is home to my husband’s side of the family, which is the main reason why we visit Lebanon quite often. In other words, the printed directions leaves out when to add the yeast. Cover and leave for ten hours, or overnight. Simmer for one minute, then remove from heat. Ka’ik (KAH-ick) are known as Easter cookies and are traditionally made during the Easter season. My cousin, however, Alexis Alhandy, just made it for her aunt’s 90th birthday party and it was absolutely wonderful. Couldn’t help to share my recipe for the most original looking and of course incredibly delicious Kaak bread. Keep the ka’ik well-covered or in an airtight container for up to three days. Above all we brought a piece of Grandpa Abowd’s home. Carefully remove and place face-up on an ungreased sheet pan. Pinch the edges five or six times around the circle and poke with the tines of a fork over the top. This piece gave me the chills, Maureen. Is the recipe basically the same but you roll the balls into ropes and then make a circle? Mix together the yeast, flour, salt, and sugar in a mixing bowl. Hi Maureen, my name is George Azar and my Sitty and Jitty were from Lebanon, my sitty actually was born in Savannah GA, born of lebanese heritage. I would love to make this for my family in England I love all kinds of Ka’ik and have made several variations. I am Arabic (full blooded) and love the food. Inside, the coffee and cigarettes came out (the smoking there is as common as the little cups of intense Arabic coffee) as we dove into the family tree. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Glazed Sweet Bread, Ka’ik. What an incredible, epic story! Bake for 7-10 minutes until golden in color and puffy. Thank you for your kind words, and sorry you had trouble reading the titles in my book! I have been searching for that exact kaak recipes for decades,I can,t thank you enough.plz send me any sweet,or home made recipes,I would love to try of them. thank you for your wonderful recipies……….. Lila, you made my day! I'm proud to share beautiful ka'ik molds for sale at Maureen Abood Market here. Waiting for us outside the front door were my cousins, along with the obvious matriarch of the family who is mother and grandmother to the clan all living together under her roof. My love of lebanese food was born then. Bake one sheet pan at a time if using two pans. My fiancé is a Shaheen! Dip each sweet bread face-down into the glaze and place on a cooling rack to dry. Kaak is not a supermarket type of bread; it is street food, it is out there with the human hustle bustle. The would never return the baby to her, first they said he died and then they just said no. Happy Easter Maureen, to you and yours! Thank you so much for sharing it here! Thank you so much for this–I’ll try it as soon as I can find the time. Maureen; Congratulations on your recognition by The New York Times! Donna. Another way I knew they were mine. My aunt always made the donut shaped Ka’ik like the one in your photgraph. We usually like eating it with some Laughing Cow cream cheese, or filled with zaatar. I tried it once and couldn’t get it right. I can’t wait to try your recipe for ka’ik, my favorite Lebanese desert. It kind of tastes like and reminds me of a sesame seed bagel with cream cheese, but the dough is much lighter and not as filling. For years I looked for my mother’s half-brother who was left in Lebanon as an infant. We shape our Easter Cookies in the shape of an S, 8, and circles, pinch the top with our specials little pinchers and stuff them with dates, he absolutely loves them. They’re sold by cart vendors all through the streets of Beirut – and makes for a great breakfast treat, or after a day of touring the ancient ruins downtown, the perfect afternoon snack. Thank you so much Maureen for this post. We started eating immediately the semi-sweet ka’ik, Rosalie’s being more biscuit-like than the bread versions we make. Watching my mother eat those cookies amid her people instructed me about the swoon response she has always had to the flavors of ka’ik, the mahleb and the anise: these are the flavors and fragrance of home, even a home and people she hadn’t met but always knew, in her own way. Thank you for the most heartwarming story, yet. We walked around to the back of the house, where a rebuild was in progress. Half and half is a combination of half whole milk and half heavy (whipping) cream. Wow wow wow, Nora! Your comments on the trip to Lebanon was so touching. Oh delightful. The bakery bread was tasty, but dry. I made your recipe. Process on slow speed for some seconds until ingredients are mixed. In the bowl of a stand mixer fitted with the hook attachment, or by hand in a large bowl, combine the yeast mixture with the remaining ¾ cup sugar, flour, mahleb, anise, nutmeg, sesame seeds and salt. 2. No comparison in taste. Using all of your strength, press the ball of dough into the mold firmly with the palm of your hand numerous times without lifting the dough to get the imprint on the top of the dough. Lightly oil a large bowl with the olive oil. The Lebanese, take kaak for granted, it belongs to daily life. Much appreciated! Ingredients: 5 cups all-purpose flour 5 cups semolina (farkha) 4 cups powdered sugar 1 cup butter, softened 2 1/2 cups Crisco (vegetable shortening) 3 teaspoons baking powder 1/4 teaspoon baking soda 1 envelope instant yeast 2 cups dry whole milk … She died when they were just 5 and 6 years old. You have made this possible for me–I am so grateful for your gentle sensibility and your talent to translate emotions into graceful words. Pour the glaze into a dish wide enough to dip the ka’ik in. I can’t wait to try it. It was delicious. As I love to say, and as my grandmother said to me in a dream, “Now we can dance”. This recipe is the latter, which is fragrant with spices and subtly sweet. She could not speak english, only arabic. Repeat with remaining dough. My mom has always had hopes of one day visiting Lebanon and meeting her long “lost” relatives. Cousin this is a wonderful story and the pictures are as well. I feel my Sito, my mom and all my aunts and cousins that have been part of this wonderful process. Free online calorie counter and diet plan. I watched her roll and stretch the bread and then put it in the oven with a wooden peel all the while she was telling stories or Lebanon and her youth. Reading of your trip to Lebanon and meeting cousins whom you had never met before rang very true for me. We use the largest cookie cutter shape we can find to cut a hole into the dough – the traditional kaak have holes closer to the top, which is what we aim for. Add the sugar to the milk, then heat until the sugar melts. We use the bottom of a cut-glass ashtray as our press. Great post and happy Easter! In a saucepan, melt down the ghee. Apr 22, 2016 - http://mtv.com.lb/Programs/Welldone Welldone is a home economics guide bringing you the tastiest food recipes. This family was very cruel to her and she had no choice but to come tot he U.S. to be with her brother with the promise that the priest would go back and get the baby. I will always cherish those times. Wonderful. Along the highway leading to the village of El Mtein, one could see what appeared to be huge bites taken out of hillsides, revealing the stone underneath. Just a side note, if you print the directions from the “print here,”…….those directions leaves out the words …….combine the yeast mixture to the bowl. In the search of “Kaak el Eid” recipes. Dip cookie cutter in flour before cutting out shapes and transfer to baking sheets. In a large ceramic bowl, mix the flour, salt, yeast and sugar. That should work fine, Mary Anne. She was holding a plate of her ka’ik (it was Easter season, and ka’ik is for Easter), offering it along with the kind of kisses that every Lebanese Sitti gives to her family and to all small children, Sitti kisses that are repeated over and over again against the cheek like a story too good to stop telling. Stretch it out with a rolling pin and roll into a round circle. ... called Kaak el Eid or A’ras. Mix in sesame seeds if using. I’m trying to remember how she shaped them–sort of a twist shape, I think? Thank you. Continue kneading until you have a smooth dough. They answered many questions. Lila – I was just reading this website to see how others make ka’ik. Carefully remove the flattened dough and place face-up on an ungreased sheet pan. Required fields are marked *. Heat the butter, half and half, sugar and rose water in a small saucepan over medium heat. Stir for few minutes and leave to cool. I would run back to the kitchen and sit at her gigantic table covered linen and hughe loaves of bread, pipping hot, in front of me. Find nutrition facts for over 2,000,000 foods. Wonderful Cathy, thanks so much. It gave me the chills and instantly made me feel my family through my whole body. At the heart of this side of the house is the room where my grandfather was born. Knead the mixture until you get it to a dough-like consistency. Mix together the yeast, flour, salt, and sugar in a mixing bowl. In the wee early hours you can hear cars honking, neighbors greeting each other good morning and…. If the dough remains sticky, you can add some more flour to … In a large mixing bowl, combine flour, sugar, mahleb or aniseed and baking powder (if using). In a large bowl, beat egg at medium speed with n electric mixer until bubbly,ad vanilla,sugar and oil,mix them well. Learn how your comment data is processed. See more ideas about kaak recipe, lebanese kaak recipe, milky bun. Thank you Anice! I’m so happy to have found your website and recipe. The front of the house was newer, but here in the back stood the original structure that is somewhere in the ballpark of 150 years old, and perhaps older. Work the mixture with clean hands breaking up the shortening and butter until blended with the dry … You know that Louise’s recipe would be wonderful! Kaak is a purse or handbag shaped crispy and soft, slightly chewy bread that’s covered with sesame seeds. Or a ’ ras minutes until golden in color and puffy the table and announced, simply: i m., then remove from heat, pictures, they bring tears of joy and memories me! Search of “ kaak el Eid or a ’ ras hustle bustle 14 and had my mother and her had! Milky bun but there is nothing like ka'ik fresh from the minute i got of... My whole body the food Editor finds you, you made my day my book 2019 - Explore 's! Also took a bakery purchased ka ’ ik recipe with a cross shape, cover with towel! 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