Syrian Ka'ak
Syrian-style ka'ak, usually shaped into rings of bread or cookies.
A Syrian-style ka'ak recipe, usually a ring-shaped bread or cookie.
Like a sesame bread cookie or breakfast biscuit.
Ingredients
- 3 and a half cups all-purpose flour
- 1 and a half cups farakha flour [very fine semolina]
- 2 eggs
- 1 cup sugar
- 1 cup milk
- 1 cup corn oil
- three-quarters of a cup cornstarch
- 1 teaspoon mahlab
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- one-quarter teaspoon salt
- 3 and a half cups plain flour
- 1 cup Mazola white oil
- possibly 1 and a half tablespoons if you prefer it sweeter than this sugar
- 1 heaping teaspoon mahlab
- one-quarter teaspoon salt
- 1 heaping teaspoon vanilla
- 1 heaping teaspoon baking powder
- half a cup of milk for the topping: milk
- 1 egg for the topping: egg
- to taste for the topping: sesame seeds
- to taste for the topping: nigella seeds
- to taste for the topping: anise
Instructions
- In a mixing bowl, combine the liquid ingredients: eggs, milk, oil, and sugar, until the sugar dissolves well and the eggs are thoroughly beaten.
- In another bowl, combine the dry ingredients: flour, farakha flour, cornstarch, mahlab, salt, vanilla, and baking powder.
- In the kneading bowl, gradually add the liquid ingredients to the dry ingredients until the dough comes together.
- In the kneading bowl, knead the dough until uniform. If it is sticky, this indicates that it is correct, according to the chef.
- Cover the dough bowl and leave the dough for a full hour.
- In a small bowl, mix the milk and egg to prepare the topping.
- Preheat the oven to 160 degrees before shaping.
- Shape the dough into small pieces, then roll them out long and thin, then form them into circles or as you prefer.
- Place the ka'ak on a baking tray lined with parchment paper, leaving space between the pieces.
- Brush the tops of the ka'ak with the milk-and-egg mixture, then sprinkle with sesame seeds, or sesame seeds with nigella seeds, or leave plain as desired.
- Put the tray in the oven and turn on the bottom heat at 160 degrees at first.
- After about four minutes in the oven, raise the heat to 180 degrees and turn on the top heat once the bottoms are cooked.
- Leave the ka'ak in the oven until fully cooked on top and bottom.
- Remove the tray from the oven and leave the ka'ak to cool before touching or storing them.
- Once cooled, place the ka'ak in a container and cover it so they are not exposed to too much air.