Arabic recipesSweets
Syrian Kaak Cookies: Crisp Sesame, Anise & Mahlab Rings
Syrian Kaak al-Eid are fragrant, sandy-crisp bracelet cookies rubbed together from flour, fine semolina, and warm ghee, studded with aniseed, mahlab, nigella seeds, and toasted sesame. Stored in tins for weeks, they are served for Eid mornings and dipped into hot black tea year-round.
Also known as:Kaak al-Eid bracelet biscuitsLevantine anise and sesame ringsSyrian spiced tea cookies
Servings24
Prep time35 min
Cook time18 min
Ingredients
Add ingredients to cart- 500 g plain flour plus 150 g fine semolina
- 220 g warm melted ghee mixed with 50 ml mild olive oil or vegetable oil
- 120 g caster sugar
- 1 tbsp lightly crushed aniseed, 1 tsp ground fennel, and 1/2 tsp ground mahlab (or 1 tbsp Syrian kaak spice blend)
- 2 tbsp nigella seeds (black seed) and 3 tbsp toasted sesame seeds, plus extra sesame for rolling
- 1 tsp instant yeast and 1/2 tsp baking powder
- Around 180 ml lukewarm milk and 1 tbsp orange blossom water
Preparation Steps
- 1Toss flour, fine semolina, baking powder, anise, fennel, mahlab, nigella, and sesame in a wide bowl; pour in the warm ghee and oil and rub between your palms for 5 minutes until crumbly.
- 2Dissolve the sugar and yeast in lukewarm milk with orange blossom water, fold gently into the buttered flour without heavy kneading until smooth, and rest covered for 40 minutes.
- 3Roll walnut-sized pieces into ropes, roll lightly through extra toasted sesame seeds, and pinch the ends firmly together into neat bracelets.
- 4Arrange on parchment-lined trays and let rest for 15 minutes.
- 5Bake at 190 °C for 16 to 18 minutes until evenly golden, then cool completely on a wire rack so the semolina sets crisp before storing in airtight tins.
