Kaak is a beloved traditional Lebanese cookie, known for its soft, fluffy texture and irresistible flavor. While its often made during the colder winter months, once you try it, you’ll find yourself baking it year-round. The beauty of kaak lies not only in its comforting taste but also in its versatility. Made with simple ingredients, this cookie allows for easy substitutions based on what you have available. For instance, if you can’t find orange blossom water or rose water, a splash of vanilla extract works perfectly as a substitute.
The distinct flavor of kaak comes from the unique kaak spice blend. This fragrant mixture includes anise, cloves, nutmeg, fennel, cinnamon, and mahlab. Some recipes also add a pinch of turmeric and cardamom, enhancing its aromatic profile even further. Whether you stick to the traditional blend or get creative with your own, kaak is sure to bring a touch of Lebanon to your kitchen.
Recipe Summary
cooking techniques: kneading, shaping, baking, broiling and brushing.
Cuisine: middle eastern, Lebanese
flavor: sweet and savoury
Texture: soft, chewy, light, air crumb
Prep time: 1 hour
Cookimg time:20 minutes
kaak ingredients
- Flour forms the base of the dough and gives structure to the cookies.
2. Sugar adds sweetness to balance the flavors.
3. Eggs help bind the dough together and provide a soft texture.
4. Butter or vegetable oil adds moisture and richness to the dough.
5. Warm milk makes the dough smoother and easier to work with.
6. Orange blossom water adds a fragrant floral note to the cookies.
7. Rose water contributes a delicate, floral aroma that enhances the flavor.
8. Black seeds offer an earthy taste that complements the sweet dough.
9. Kaak spice is a blend of anise, cloves, nutmeg, fennel, cinnamon, and mahlab, giving the cookies a warm, aromatic flavor.
10. Baking powder helps the dough rise, making the kaak light and fluffy.
11. Sesame seeds add a crunchy texture and nutty flavor to the top.
12. Milk is brushed on the kaak after baking, giving it a shiny finish and a hint of creaminess.
How to make kaak
1. Start by mixing the sugar and eggs together.
2. Add the melted butter, warm milk, rose water, and orange blossom water.
3. Mix everything together thoroughly.
4. Gradually add the flour and baking powder.
5. Knead the dough until it is soft and smooth.
6. Prepare the mold and your hands.
Brush the mold with a little vegetable oil to prevent the dough from sticking. Also, oil your hands lightly to make it easier to shape the dough.
7. Shape the dough and dip it in sesame seeds.
Take a small piece of dough and roll it into a ball. Dip it in sesame seeds, then press it gently into the mold. Carefully remove it from the mold and place it on a baking tray lined with parchment paper.
8. Bake the kaak in a preheated oven.
Place the tray in the oven and bake at 450°F (230°C) for 8 to 9 minutes. After that, broil the kaak for an additional minute, or until the cookies turn golden brown on top.
9. Brush the kaak with milk after baking.
Once the kaak is out of the oven, brush the warm cookies with milk. This will give them a shiny finish and a slightly creamy taste.
10. Let the kaak cool on a rack.
Transfer the kaak to a cooling rack
11. Store the kaak in an airtight container.
Once cooled, store your kaak in a Ziploc bag or airtight container to keep them fresh.
Can you make this recipe without eggs
Yes, you can make kaak without eggs by using simple substitutes that provide moisture and help bind the dough.
1. Mashed Banana:
For each egg, use 1/4 cup of mashed banana. This will keep the dough moist and add a touch of natural sweetness.
2. Yogurt:
You can also substitute eggs with 1/4 cup of plain yogurt for each egg. The yogurt will help bind the dough and add a slight tangy flavor while keeping the texture soft.
3. Extra Milk or Whipping Cream:
If you want a richer dough, you can replace the eggs with extra milk or a little whipping cream. Use about 1/4 cup per egg. This will make the dough moist and slightly creamy, without altering the flavor too much.
Frequently Asked Questions
1. Can I use a different flour?
Yes, you can use any all-purpose flour, but keep in mind that different brands may affect the dough’s consistency. Always add the last cup of flour gradually to get the right texture.
2. What if I don’t t have rose or orange blossom water?
If you can’t t find rose or orange blossom water, simply substitute them with vanilla extract. It will still give the kaak a nice aroma, though it won’t be as floral.
3. Can I make kaak without a mold?
Absolutely! You can shape the dough into any form you prefer. If you don’t t have a traditional kaak mold, simply roll the dough into small balls and press them slightly before baking.
4. How do I get kaak to stay soft?
To ensure your kaak remains soft, bake at a high temperature and avoid overbaking. Check them at around 7 minutes to prevent them from becoming too dry or hard.
5. Can I freeze kaak for later?
Yes, you can freeze kaak. Just store them in an airtight container or a Ziploc bag. To enjoy later, let them thaw at room temperature.
6. How long does kaak stay fresh?
Kaak stays fresh for about 5 to 7 days when stored properly in an airtight container. If you want them to last longer, freezing them is a great option.
Use almond flour to make gluten free kaak
1. Texture Changes:
Almond flour is much finer and more moisture-retaining than regular flour. As a result, your kaak will be denser and have a slightly different texture. It may be more crumbly and tender, so the dough might not hold its shape as well as it would with all-purpose flour.
2. Adjusting the Ratio:
You can replace regular flour with almond flour in a 1:1 ratio, but you’ll likely need to adjust the amount of liquid. Almond flour doesn’t absorb moisture in the same way as wheat flour, so you may need to add extra liquid (like a bit more plant-based milk or water) to get the right dough consistency.
3. Binding Ingredients:
Since almond flour doesn’t contain gluten, you’ll need a good binding agent. You can use flaxseed or chia seed, or even a bit of cornstarch or arrowroot powder to help hold everything together.
4. Baking Time:
Almond flour cookies tend to brown more quickly, so keep an eye on your kaak while baking to avoid over-baking. You might need to reduce the temperature slightly (around 350°F or 175°C) and adjust the cooking time accordingly.i
How to store kaak
1. Room Temperature Storage:
If you plan to eat the kaak within a few days, store them at room temperature. Place the cookies in an airtight container or a Ziploc bag to prevent them from drying out. Keep them in a cool, dry place away from direct sunlight. They should stay fresh for about 5 to 7 days.
2. Freezing Kaak:
For longer storage, kaak can be frozen. Once they’ve cooled completely, arrange them in a single layer on a baking sheet and place the sheet in the freezer for a few hours. This will help them freeze individually so they don’t stick together. After that, transfer the frozen kaak into a freezer-safe Ziploc bag or airtight container. They can be stored in the freezer for up to 3 months. To enjoy them, just thaw at room temperature or warm them in the oven for a few minutes.
3. Avoid Refrigeration:
Its best not to store kaak in the refrigerator, as it can make the cookies dry out and affect their texture.
Tips and tricks
1. Add the last cup of flour gradually.
Since different flour brands can vary, you may need slightly more or less flour to get the right dough consistency.
2. Bake at a high temperature for soft kaak.
Baking at a higher heat helps the kaak stay soft and fluffy.
3. Use oil instead of butter for fluffier kaak.
If you prefer a flakier texture, use butter, but if you want a lighter, fluffier kaak, opt for oil.
4. Start checking the kaak at 7 minutes.
Oven times may vary, so its a good idea to keep an eye on your kaak starting at 7 minutes to avoid overbaking.
5. Use any mold you like.
Although a traditional kaak mold works best, feel free to use any shape or mold you prefer to make your cookies unique.
6. Store in an airtight container.
To keep your kaak fresh, store them in a Ziploc bag or airtight container after they cool.
Lebanese soft cookies (kaak)
Ingredients
- 8 cups flour
- 3 eggs
- 3 cups sugar or less if you don’t like it sweet
- 1 cup melted butter or vegetable oil
- 1 cup warm milk
- 1 tbsp orange blossom water
- 1 tbsp rose water
- 1 tbsp black seed
- 2 tbsp kaak spice
- 2 1/2 tbsp baking powder leveled you can add 3 tbsp if you like it extra fluffy but it will loose the design.
- 2 tbsp vegetable oil+ more for brushing the mold
- Sesame seeds
- Milk for brushing
Instructions
- Mix the sugar and eggs together in a bowl.
- Add the melted butter, warm milk, rose water, orange blossom water, black seeds, and kaak spice. Mix everything well.
- Gradually add the flour and baking powder, mixing until everything is combined and a soft dough forms.
- Knead the dough until smooth and soft.
- Brush the mold with oil, then oil your hands to prevent the dough from sticking.
- Take a small piece of dough, roll it into a ball, then dip it in sesame seeds. Press it into the mold, then gently remove it and place it on a baking tray lined with parchment paper.
- Bake in a preheated oven at 450°F (230°C) for 8–9 minutes. Then, broil for 1 minute or until golden brown.
- Once the kaak is out of the oven, brush it with milk, then transfer to a cooling rack.
- Store in a Ziploc bag or airtight container for freshness.