An Ancient History
Sweet Kaak is a light and crunchy biscuit. The best way to serve them is with mint tea, either as dessert or as a snack.
Ka’ak has been a staple since Roman times. During that time it was called by it’s Latin name, “buccellatum” meaning, soldiers’ biscuit.
Kaak is also multi-functional. Moms grind them back into flour and make them into a gruel of paste and feed to babies.
The 11th century, scholar and Rabbi Hai Gaon described the kaak as being a hardened biscuit that was made dry, with or without spices.
I first saw them at a Syrian bar-mitzvah reception. The sweets table was loaded with desserts and pastries. It was definitely one of the most popular of the treats.
Savory or Sweet Kaak
Ka’ak was originally made as a dry biscuit, without sugar and sweet spices. It is still made this way today. They are part of the daily cuisine of Lebanese and Syrians alike.
The savory Ka’ak has more of a salty and ever slightly bitter taste. The biscuit are often topped with sesame seeds. Most of the time, I’ve seen then shaped into rings rather than twists.
Depending on the mood, both the savory and sweet versions of Ka’ak are surprisingly addictive. It’s hard to just eat one. Both versions are light and crunchy.
Making Sweet Kaak
Sweet Ka’ak ingredients are simple and found in most kitchens. Start by combining the ingredients in to a dough. You can use a food processor to expedite the process.
Place the dough in the refrigerator to rest once it has been processed.
Remove from the refrigerator and roll out the dough. Roll the dough so it is about 1/2″ thick. Then cut it into 4″ long strips.
Sweet kaak is easily formed by twisting two strips together.
Finish by pinching together the ends to hold them together.
Roll the twists in sugar and place them on greased cookie sheet. Finally, they are baked in a 350 degree oven for 8-10 minutes. Don’t worry too much about overbaking or burning them. This recipe is pretty durable and forgiving.
Take them out of the oven and let them cool. Sweet Ka’ak can be stored in an airtight container for up to a week. They can also be frozen for up to a month. (If frozen, take them out and let them thaw at room temperature for 15 minutes before serving).
We enjoy them with hot Traditional Moroccan mint tea.
Sweet Kaak
DESCRIPTION
INGREDIENTS
- 1 cup sugar
- 16 tablespoons butter (or substitute w/2 sticks margarine or vegan shortening)
- 1 1/2 teaspoons vanilla
- zest of one orange (finely grated)
- 3 teaspoons baking powder
- 5 cups flour
- 4 large eggs
- ½ cup sugar (for coating (about 1/2 cup))
INSTRUCTIONS
- In the bowl of your stand mixer, mix together all the ingredients (except extra sugar). Scrape the sides of the bowl with a rubber spatula to make sure everything is well-incorporated. If dough is not wet enough, add up to two more eggs.
- Refrigerate dough for one hour.
- Roll dough into strands 4 inches long and about 1/2 inch thick,.
- Twist two together into a “figure S” or “twisted rod” and pinch the ends.
- Roll each cookie in sugar and place on greased cookie sheet.
- Bake in 350 degree oven for 8-10 minutes. They won’t really brown much, don’t worry about it.
NUTRITION
See more dessert recipes here.
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