Do you have a recipe for the Ka’ak the lady was holding in the photo in this article? When I read what you said: “It gave me the chills and instantly made me feel my family through my whole body”, is EXACTLY how I feel when I make it, and eat it. 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. Heat the oven to 325 degrees, with a rack in the center of the oven. All of the Nassir uncles and cousins have been with the exception of myself. Many of the surnames in our family are the same (same village, same name) which did not make it easy. Is the recipe basically the same but you roll the balls into ropes and then make a circle? 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. Continue kneading until you have a smooth dough. I tried it once and couldn’t get it right. Warm the clarified butter and milk in a small saucepan over low heat or in the microwave just until the butter is melted. Steps. Thank you Maureen! Must have been a spartan birth, and chilly in here, my mom said, probably imagining giving birth to her five children in a space like that. 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. She married and eventually settled in Atlanta, Ga and raised a large family of boys and girls. Thank you so much for your story and recipe. Lose weight by tracking your caloric intake quickly and easily. In a large bowl, beat egg at medium speed with n electric mixer until bubbly,ad vanilla,sugar and oil,mix them well. These cookies are called Kaak asawerكعك اساور which means bracelet cookies, or kaak bi ajwa which means date paste filled cookies. Let it sit for an hour – it will double in size. Add in the 2 cups of water and combine all ingredients with your hands (the kids love to do this part). I made your recipe. 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. My heart is warmed by this beautiful reuniting of Lebanese family across the world. 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. But tracing the name to its roots suggests something of Greece, and once that came up we turned out attention elsewhere fast. This American who married into the Lebanese tradition will be serving Ka’ik this Easter. but I want to make a cookie and don’t like the cake or biscuit could I use baking soda or baking powder. Beautiful words and photos, cousin, just breath-taking. Preheat oven to 350F. Place back into bowl and cover with a towel. They are a perfect example of how sometimes simple recipes are the best way to allow ingredients to shine. She always sends me some if I can’t make it home for the holiday. Required fields are marked *. That is music to my ears (and eyes), Thelma! This is one thing I have not been able to make. Find the molds at Maureen Abood Market. Take off burner and let cool. Carefully remove the flattened dough and place face-up on an ungreased sheet pan. 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! Ka'ak (Kaak - Sesame Bagel) Recipe | Chef Tariq | Food Blog Sitty had a prearranged marriage with my Jitty and was sent back to Georgia when she was 16-17. Gradually pour the butter, milk and sugar mixture into … Process on slow speed for some seconds until ingredients are mixed. 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. Coat the dough in the bowl and cover with plastic wrap, then a clean kitchen towel. There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. Wonderful. These are sometimes flavoured with aniseed or orange blossom and embossed in the centre with a cross shape. There are many versions of ka’ik, some biscuit-like and others bread-like. He had seen my posting on the genealogy sites. That he calls my dad Jido is already step one. DIRECTIONS. Mix smeed, flour, salt, sugar, and butter/oil in a large pan. The Ka’ak look just like my grandmother made. Melt the butter in a small saucepan then add the sugar and milk. There were piles of the beautiful stone bedrock of Lebanon all around the construction site of the house, chunks that were heavy and laden with dust. 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 guessed that it was Middle Eastern in origin because it reminded me of my mammoul molds. 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. 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. I would love to make this for my family in England I love all kinds of Ka’ik and have made several variations. Pour the glaze into a dish wide enough to dip the ka’ik in. Thank you so much for this–I’ll try it as soon as I can find the time. Apr 22, 2016 - http://mtv.com.lb/Programs/Welldone Welldone is a home economics guide bringing you the tastiest food recipes. Simmer for one minute, then remove from heat. 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. 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. ... called Kaak el Eid or A’ras. In a large bowl, mix the flour, nutmeg, mahlab, baking powder and the yeast dissolved in water. The ka’ik freezes well, or keep at room temperature covered tightly and eat within a couple of days. 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. My husband planned a trip to Sydney to meet these wonderful cousins. It gave me the chills and instantly made me feel my family through my whole body. But there is nothing like ka'ik fresh from the oven. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Glazed Sweet Bread, Ka’ik. the best things to do in Beirut, Lebanon with kids, the top 5 kid-friendly restaurants in Beirut, Lebanon, Click here to subscribe to our YouTube channel. It was delicious. Keep the ka’ik well-covered or in an airtight container for up to three days. We used to get the ring shaped ones with anise version but i like this one too! Pour the warm water in to a second small bowl. Set the dough in a warm spot to rise for 2 hours. Apr 18, 2019 - Explore FAY's board "Lebanese kaak recipe" on Pinterest. Happy Easter to you and yours! The ka’ik that I’m used to from my ex-mother-in-law are more of the bready type, so I may skip the glaze. Chadi picked up a craggy stone and handed it to her; she accepted with the same deep breath with which she had accepted the ka’ik, the Sitti kisses. Dough: Using an electric mixer fitted with paddle attachment, mix flour, smell of kaak and sesame. Work the mixture with clean hands breaking up the shortening and butter until blended with the dry … Bake one sheet pan at a time if using two pans. Just a comment, the light green color on the type in your cookbook is hard to read..just a thought! You might also like to see my just-published tips for an enhanced ka’ik recipe with a different glaze here. They are quite popular in Palestine, a staple in Eid along side maamoul and barazek. If using your hands to shape the dough, flatten each ball with the palm of your hand. I am Arabic (full blooded) and love the food. Lebanese Street Food Guide: The Kaak Bagel, « The Best Things to do with Kids in Beirut, Lebanon, Celebrating Children’s Book Week with Japanese Celebrations ». As I love to say, and as my grandmother said to me in a dream, “Now we can dance”. 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. That should work fine, Mary Anne. The Lebanese, take kaak for granted, it belongs to daily life. On Saturdays we use to ride over to her house and before we could get out of the car, the smell of fresh syrian bread (pita) was filling the air. It is one of my favorite things! Free online calorie counter and diet plan. After about 10 minutes, the yeast will activate, becoming creamy and foamy. 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. I, too, hope to one day visit the land of my “ancestors” (my grandfather was born in Lebanon and emigrated in early 1900s). Hi Sue–find the recipe for crunchy ka’ik biscuits on my blog here. In a large ceramic bowl, mix the flour, salt, yeast and sugar. They answered many questions. 2. I'm proud to share beautiful ka'ik molds for sale at Maureen Abood Market here. 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. 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. Prepare 3 baking sheets with cooking spray or parchment paper. ... Kaak el Eid or Holiday cookies are traditionally prepared in the Chouf mountains of Lebanon during the Adha holiday. Let me know how you enjoy the delicious ka’ik. 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. I, too, would like someday to make that journey! This site uses Akismet to reduce spam. Found the mahleb yesterday at a Lebanese market and have ordered the mold. Cool that you make a collection of cookie and butter molds, and that you wrote! I cannot wait to try your recipe, too. Agwa Date Spread (Optional – See Recipe.) Dip each sweet bread face-down into the glaze and place on a cooling rack to dry. My cousin, however, Alexis Alhandy, just made it for her aunt’s 90th birthday party and it was absolutely wonderful. What is Half and half? Ka’ik (KAH-ick) are known as Easter cookies and are traditionally made during the Easter season. Let the balls rise for ½ hour. thank you for your wonderful recipies……….. Lila, you made my day! 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. Directions. Add in the 2 cups of water and combine all ingredients with your hands (the kids love to do this part). 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. What a beautiful story I really enjoyed it. I guess my mother and her family had to all be reunited in heaven before we could all be together. 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 … By 11 a.m., after a few stops to ask which way, we pulled up to one of the many stone houses—some rehabbed, others war-torn—lining the village streets. Happy Easter to you and your family. I’m trying to remember how she shaped them–sort of a twist shape, I think? Nada, my Aunt Louise will love knowing that, as I do, thank you. Mix together the yeast, flour, salt, and sugar in a mixing bowl. Olive oil bread, kaaek bel zait (كعك بزيت) or akras el eid (اقراص العيد) is a popular bread in the middle east.It is usually made in the olive pressing season to celebrate the fresh olive oil and a sweetened version of it is made in Eid as a dessert served to … Wow wow wow, Nora! We speak in one manner or another every day. Remove from oven – eat warm. So… too much… but reading this again re-sets my intention that my son will know the food of his heritage. In a small bowl, pour the rose water and orange flower water. Find nutrition facts for over 2,000,000 foods. Line two large, flat oven trays with baking paper. Your email address will not be published. Can hardly wait to try this. Kaak is a purse or handbag shaped crispy and soft, slightly chewy bread that’s covered with sesame seeds. Carefully remove the flattened dough and place face-up on an ungreased sheet pan. Place back into bowl and cover with a towel. Great post and happy Easter! Add the luke-warm … 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. Glaze the ka’ik while they are still warm. Maureen, your trip, pictures, words are for all of us who have not ventured across the sea to our homeland. Dip each sweet bread face-down into the glaze and place on a cooling rack to dry. Your email address will not be published. No comparison in taste. Add the sugar to the milk, then heat until the sugar melts. My fiancé is a Shaheen! ... called Kaak el Eid or A’ras. Can’t wait to try it. Add in the anise seeds , baking powder, baking soda and mix. I will always cherish those times. Increase the speed on the mixer to knead the dough for five minutes, or by hand on the counter for 10 minutes. Dip cookie cutter in flour before cutting out shapes and transfer to baking sheets. Make the glaze while ka’ik bakes. Mix in sesame seeds if using. 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. I learned that he married at age 14 and had 10 children, many of whom were still living. Happy Easter Maureen, to you and yours! I also took a bakery purchased Ka’ik to the dinner just in case. 3. What an honor. She died when they were just 5 and 6 years old. Glaze the ka’ik while they are still warm. My love of lebanese food was born then. Lila – I was just reading this website to see how others make ka’ik. She was brokenhearted. Thanks so much for sharing! On a lightly floured surface, roll out each ball to an approximate thickness of 1/4 inch (6 mm). Preheat the oven to 450F. It was the second day of the trip to Lebanon that I had been thinking about about for the better part of my life, and already I felt a kinship with the very bedrock of the old country, a ubiquitous creamy stone that lies not too far beneath the topsoil. Happy Easter to you and your Mom and the rest of the family. I am so glad I found your site, I feel like family after reading about your mother and sitty and jitty, We will be trying out some of your recipes and I know they will be wonderful, I can smell all this delicious food right here at my computer. Dissolve the yeast in 2 tablespoons water and a dash of sugar. Thank you. Stretch it out with a rolling pin and roll into a round circle. Thank you so much for sharing your story and recipes with us. Mix together the yeast, flour, salt, and sugar in a mixing bowl. Keep the ka’ik well-covered or in an airtight container for up to three days. 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. Wonderful Cathy, thanks so much. Learn how your comment data is processed. Thank you for the most heartwarming story, yet. 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. Your tenacity in your quest has been so richly rewarded! Mix melted ghee into the flour mixture until fully combined. Cousin this is a wonderful story and the pictures are as well. Preheat oven to 200˚C. He loves to make Fatayers and loves the spinache the best, he is just about ready to make Baklawa by himself, we have made it many times together taking turns on who will do the buttering and who will place the phyllo leaves. Repeat this process with the remaining dough, baking six at a time. I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. I can’t wait to try your recipe for ka’ik, my favorite Lebanese desert. This past Pascha we made Easter Cookies, I even bought him his own set of moulds for mamoul. You know that Louise’s recipe would be wonderful! Proof the yeast by dissolving it in 1/4 cup of warm water with a tablespoon of the sugar. it’s such a production and my dad will be having back surgery on Monday of holy week and now my sister has 3 month old twins and I have a three year old. https://www.maureenabood.com/crunchy-anise-biscuits-recipe-another-kind-kaik 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. Another way I knew they were mine. May these traditions follow our families through the years. Oh delightful. Knead the mixture until you get it to a dough-like consistency. Couldn’t help to share my recipe for the most original looking and of course incredibly delicious Kaak bread. These are sometimes flavoured with aniseed or orange blossom and embossed in the centre with a cross shape. I’m so happy to have found your website and recipe. Touch the stone, and a powdery dust lingers on your fingers like its own version of a Sitti kiss, just long enough to whisper its story in your ear now and again. My parents never went, nor have any of my maternal Atty aunts/uncle, nor have any of my maternal Atty cousins. 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. Special George, thank you for sharing!What a lucky grandson you have! Everyone raved the Ka’ik was the best they have ever tasted. Stir the sugar in and dilute it. To create a warm setting for the balls to rise again, place a kitchen towel on the counter and cover with plastic wrap. In the wee early hours you can hear cars honking, neighbors greeting each other good morning and…. reading the comments, I see I must have read this several years ago and commented before! Above all we brought a piece of Grandpa Abowd’s home. Bake cookies 10 to 12 minutes (depending on size) or until edges are firm … 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. 100 years came rushing into my heart and my missing piece was found. It’s a Lebanese street bread, sold by cart vendors. We had Lebanese feasts every day for two weeks and the cooking was that of my mother and paternal grandmother. Thank you for sharing and for the detail about the PDF recipe. You have made this possible for me–I am so grateful for your gentle sensibility and your talent to translate emotions into graceful words. Ik biscuits on my Blog here s covered with sesame seeds butter, and! Ik ( or ka ’ ik and have ordered the mold you do go, such a experience... Let it sit for an hour – it will double in size my aunts and have! 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Bread versions we make baking six at a Lebanese glazed sweet bread which fragrant. It is out there with the remaining dough, baking powder, baking powder time! My cousin, however, Alexis Alhandy, just made it for her aunt s... Like to see my just-published tips for an enhanced ka ’ ik, my mom has taken over baking! And milk and half, sugar, salt, yeast and mix recipe is recipe! Then at Pascha, Easter cookies and are traditionally prepared in the Chouf mountains of Lebanon during Easter! Ring shaped ones with anise version but i want to make this for Baklava.