Every Eid, my grandma use to make a huge amount of ka’ak and distribute them among her kids. We use to love them. They are Sweet, crunchy, chewy and packed full of memories. This year I am far away from my grandma, so, I decided to team up with my mother in law and make some delicious ka’ak. Let’s cook together and have some fun! 🙂
This recipe makes a lot of cookies (about 70).
Ingredients
- 5 cups White Flour
- 2 cups Fine Semolina
- 1 cup Milk
- 2 cups Sugar
- 2 cups Butter
- 1/2 cup Vegetable Oil
- 1 tbsp Baking Powder
- 1 tbsp Nutmeg
- 1 1/2 tbsp Mahleb
- 1 tsp Mistca (Crushed)
- 1 tsp Ground Cloves
- 1 tbsp yeast
- Zest of 1 Lemon
- Sesame Seeds (Optional for decoration)
Making the Ka'ak
I started by mixing the white flour, semolina, nutmeg, mahleb, mistca, ground cloves, baking powder, and Lemon zest in a very large bowl. I placed my yeast in the cup of milk along with a tsp of sugar and let it proof for a few minutes. I melted my butter on medium heat in a sauce pan, then added the oil to it. I poured all my sugar in the mixture and mixed until dissolved. I turned off the heat and removed the pan from the stove and let the mixture cool down. I mixed the cooled down butter sugar mixture and the proofed yeast into the dry ingredients. Once everything is mixed together well, I covered the dough and let it rest for an hour. I then formed them into sticks, then bent the stick until it became a ring and joined the two ends together. I also made some cookies in a decorative mold. I pressed the dough into the mold and made sure the bottom was straight, then tapped the cookie out of the mold. I placed the shaped cookies on parchment paper on a baking sheet, then put the sheet on the middle rack of an oven preheated to 350 degrees Fahrenheit or 175 degrees Celsius for 15 minutes or until the top is golden. They are ready to be devoured.
Enjoy! 🙂
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