Rosalie’s husband, rest his soul, is my mother’s cousin; their fathers are brothers. my non-Lebanese mom has taken over the baking of the ka’ick every easter. Steps. DIRECTIONS. Prepare 3 baking sheets with cooking spray or parchment paper. We use the bottom of a cut-glass ashtray as our press. Divide the dough into 18 pieces by cutting or squeezing off balls about 2 ½ inches wide (the size can be larger or smaller, to your liking). Save my name, email, and website in this browser for the next time I comment. Place back into bowl and cover with a towel. We had Lebanese feasts every day for two weeks and the cooking was that of my mother and paternal grandmother. He had seen my posting on the genealogy sites. Repeat with remaining dough. Many of the surnames in our family are the same (same village, same name) which did not make it easy. They are a perfect example of how sometimes simple recipes are the best way to allow ingredients to shine. All of the Nassir uncles and cousins have been with the exception of myself. Stir for few minutes and leave to cool. Other than that….perfection! Your email address will not be published. You might also like to see my just-published tips for an enhanced ka’ik recipe with a different glaze here. Continue kneading until you have a smooth dough. In a large ceramic bowl, mix the flour, salt, yeast and sugar. Let the balls rise for ½ hour. There are many versions of ka’ik, some biscuit-like and others bread-like. I am Arabic (full blooded) and love the food. Happy Easter to you and yours! In a small bowl, pour the rose water and orange flower water. 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. Thank you so much for this–I’ll try it as soon as I can find the time. Coat the dough in the bowl and cover with plastic wrap, then a clean kitchen towel. 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. In a saucepan, melt down the ghee. Thanks so much for sharing! What is Half and half? 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. I can’t wait to try your recipe for ka’ik, my favorite Lebanese desert. Apr 22, 2016 - http://mtv.com.lb/Programs/Welldone Welldone is a home economics guide bringing you the tastiest food recipes. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Glazed Sweet Bread, Ka’ik. Just a comment, the light green color on the type in your cookbook is hard to read..just a thought! 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 … Another way I knew they were mine. Process on slow speed for some seconds until ingredients are mixed. 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. Remove from oven – eat warm. Slowly add the butter and milk and mix on low speed or by hand until dough forms. 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. Dough: Using an electric mixer fitted with paddle attachment, mix flour, smell of kaak and sesame. My aunt always made the donut shaped Ka’ik like the one in your photgraph. This recipe is the latter, which is fragrant with spices and subtly sweet. thank you for your wonderful recipies……….. Lila, you made my day! 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. Now it’s time to roll out the dough into key-ring shapes. Can’t wait to try it. Keep these beautiful posts coming, it makes me feel I am on the trip with you! About a year after my mother passed away and five years I would learn from her brother’s passing my mother’s great nephew called from Sydney AU. 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. I was able to speak with my mother’s niece, her brother’s daughter. Process on slow speed for some seconds until ingredients are mixed. My husband planned a trip to Sydney to meet these wonderful cousins. Thank you for your kind words, and sorry you had trouble reading the titles in my book! In the search of “Kaak el Eid” recipes. I tried it once and couldn’t get it right. Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. 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. Pour the warm water in to a second small bowl. I would run back to the kitchen and sit at her gigantic table covered linen and hughe loaves of bread, pipping hot, in front of me. Can hardly wait to try this. If the dough remains sticky, you can add some more flour to … I, too, would like someday to make that journey! Home, bread, kisses. 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. Mix in sesame seeds if using. 4. Dip each sweet bread face-down into the glaze and place on a cooling rack to dry. That should work fine, Mary Anne. Thank you so much for your story and recipe. Find nutrition facts for over 2,000,000 foods. I, too, hope to one day visit the land of my “ancestors” (my grandfather was born in Lebanon and emigrated in early 1900s). 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. Kaak is not a supermarket type of bread; it is street food, it is out there with the human hustle bustle. Line a cookie sheet with parchment paper. Reading of your trip to Lebanon and meeting cousins whom you had never met before rang very true for me. 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. Beat at low speed just until mixture forms a dough. Kathy. 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. I did win an award for my Baklava and that is much easier to make. Heat the oven to 325 degrees, with a rack in the center of the oven. She married who would be my grandfather in the U.S. and had my mother and her sister. My cousin, however, Alexis Alhandy, just made it for her aunt’s 90th birthday party and it was absolutely wonderful. Mix smeed, flour, salt, sugar, and butter/oil in a large pan. I looked for my mother’s brother for about 15 years….not an easy task. This is one thing I have not been able to make. I have been teaching my grandson, 8 years old, how to cook Lebanese food for a couple of years now. Stir the sugar in and dilute it. Bake for 7-10 minutes until golden in color and puffy. Place the kaak on the sheet, and sprinkle sesame seeds on top. 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. Gradually pour the butter, milk and sugar mixture into the flour while kneading. We won’t be making ka’ick this year. Simmer for one minute, then remove from heat. She was holding a plate of her ka’ik (it was Easter season, and ka’ik is for Easter), offering it along with the kind of kisses that every Lebanese Sitti gives to her family and to all small children, Sitti kisses that are repeated over and over again against the cheek like a story too good to stop telling. Bake the ka’ik for 25-30 minutes, or until golden brown. In the midst of its rehab, what we saw was dusty and dark, but even that couldn’t detract from the remarkable arched stone walls and ceiling. Great post and happy Easter! 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. We use the largest cookie cutter shape we can find to cut a hole into the dough – the traditional kaak have holes closer to the top, which is what we aim for. This piece gave me the chills, Maureen. She married and eventually settled in Atlanta, Ga and raised a large family of boys and girls. Thank you for the most heartwarming story, yet. Ka'ak (Kaak - Sesame Bagel) Recipe | Chef Tariq | Food Blog But tracing the name to its roots suggests something of Greece, and once that came up we turned out attention elsewhere fast. ... called Kaak el Eid or A’ras. I cannot wait to try your recipe, too. Melt the ghee or butter over low to medium flame. 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. Carefully remove and place face-up on an ungreased sheet pan. Lightly oil a large bowl with the olive oil. reading the comments, I see I must have read this several years ago and commented before! Learn how your comment data is processed. Preheat the oven to 450F. I have married into an Egyptian family I am British. Usually it’s filled with zaatar or Lebanese picon cheese spread. Dip each sweet bread face-down into the glaze and place on a cooling rack to dry. 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. Turns out the family name, my mother’s maiden name of Abowd, was actually Nacouzi in Lebanon. Add the sugar to the milk, then heat until the sugar melts. Half and half is a combination of half whole milk and half heavy (whipping) cream. Glaze the ka’ik while they are still warm. My love of lebanese food was born then. Line two large, flat oven trays with baking paper. Thank you so much for sharing it here! Wonderful Cathy, thanks so much. We walked around to the back of the house, where a rebuild was in progress. I would love to make this for my family in England I love all kinds of Ka’ik and have made several variations. Wow wow wow, Nora! 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. Donna. Once the milk and sugar mixture is warm, add the yeast and mix. I also took a bakery purchased Ka’ik to the dinner just in case. The front of the house was newer, but here in the back stood the original structure that is somewhere in the ballpark of 150 years old, and perhaps older. ... called Kaak el Eid or A’ras. Thank you. You’re giving your son a great gift! Dip cookie cutter in flour before cutting out shapes and transfer to baking sheets. 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. https://www.maureenabood.com/crunchy-anise-biscuits-recipe-another-kind-kaik I had the opportunity to taste my cousin’s baking of your recipe for Ka’ik…..It was something that I cannot explain with regard to my heritage, and my mother and aunts and Sito baking this for all of us. Warm the clarified butter and milk in a small saucepan over low heat or in the microwave just until the butter is melted. It looks “do-able”… thanks for including the pictures! Place the balls on this about 2 inches apart, cover with more plastic wrap and another towel. It was delicious. I made your recipe. Proof the yeast by dissolving it in 1/4 cup of warm water with a tablespoon of the sugar. Knead the mixture until you get it to a dough-like consistency. Happy Easter Maureen, to you and yours! Let it sit for an hour – it will double in size. Pour the glaze into a dish wide enough to dip the ka’ik in. 1. The bakery bread was tasty, but dry. Mix melted ghee into the flour mixture until fully combined. I can’t wait to visit Lebanon to meet the rest as well as visit Brazil. She was sent to Lebanon by her father at a young age (6-7) to help with some relatives farm. They are quite popular in Palestine, a staple in Eid along side maamoul and barazek. Take off burner and let cool. Wonderful. I’m trying to remember how she shaped them–sort of a twist shape, I think? Thank you so much for sharing your story and recipes with us. But there is nothing like ka'ik fresh from the oven. 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. Mix together the yeast, flour, salt, and sugar in a mixing bowl. Your email address will not be published. Special George, thank you for sharing!What a lucky grandson you have! Free online calorie counter and diet plan. A wonderful version of the kaak b-haleeb (milk cookies) with the best spices! When the Food Editor finds you, you have been found! She always sends me some if I can’t make it home for the holiday. 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. Glaze the ka’ik while they are still warm. 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. I will always cherish those times. I'm proud to share beautiful ka'ik molds for sale at Maureen Abood Market here. Warm the milk in saucepan and leave the butter to melt in it. These are sometimes flavoured with aniseed or orange blossom and embossed in the centre with a cross shape. 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. Sitty had a prearranged marriage with my Jitty and was sent back to Georgia when she was 16-17. Find the molds at Maureen Abood Market. Our grandmother Jemelia Shaheen was a wonderful cook but never really wrote down her recipes. In a large bowl, beat egg at medium speed with n electric mixer until bubbly,ad vanilla,sugar and oil,mix them well. Hot pita smothered in butter, Laban, Labneh, coosa, Lubie, grape leaves and then at Pascha, EASTER COOKIES! Maureen; Congratulations on your recognition by The New York Times! Happy Easter to you and your family. Hi Sue–find the recipe for crunchy ka’ik biscuits on my blog here. Let me know how you enjoy the delicious ka’ik. That is just so special, and beautiful words–thank you for taking time to share, and please keep in touch, cousin! She was brokenhearted. 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. Work the mixture with clean hands breaking up the shortening and butter until blended with the dry … Cool that you make a collection of cookie and butter molds, and that you wrote! I just saw a similar mold on ebay with the note that it was for ka’ik, so I immediately did a search and found your wonderful recipe! In a large bowl, mix the flour, nutmeg, mahlab, baking powder and the yeast dissolved in water. This discovery was made by my cousin Mary years ago; she was the first of my generation in the family to venture to Mtein, so we weren’t taken aback by this news. Directions. 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. Do you have a recipe for the Ka’ak the lady was holding in the photo in this article? Knead the mixture until you get it to a dough-like consistency. 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. Your tenacity in your quest has been so richly rewarded! Add in the 2 cups of water and combine all ingredients with your hands (the kids love to do this part). 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. As I love to say, and as my grandmother said to me in a dream, “Now we can dance”. Sift together flour, sugar, salt, cinnamon and mahlab spice (if using) into a large mixing bowl. That is music to my ears (and eyes), Thelma! From the minute I got off of the plane and saw those wonderful people standing there I knew they were mine! In the wee early hours you can hear cars honking, neighbors greeting each other good morning and…. It kind of tastes like and reminds me of a sesame seed bagel with cream cheese, but the dough is much lighter and not as filling. When she arrived to the states her father met her and they rode a train to Savannah, my Sitty had no idea who the man was with her! It is one of my favorite things! Repeat this process with the remaining dough, baking six at a time. To create a warm setting for the balls to rise again, place a kitchen towel on the counter and cover with plastic wrap. Watching my mother eat those cookies amid her people instructed me about the swoon response she has always had to the flavors of ka’ik, the mahleb and the anise: these are the flavors and fragrance of home, even a home and people she hadn’t met but always knew, in her own way. Increase the speed on the mixer to knead the dough for five minutes, or by hand on the counter for 10 minutes. Thanks again for your beautiful writing. 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. Preheat oven to 350F. We speak in one manner or another every day. 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. Bake one sheet pan at a time if using two pans. Add in the 2 cups of water and combine all ingredients with your hands (the kids love to do this part). The Lebanese, take kaak for granted, it belongs to daily life. Your email address will not be published. I hope that we can plan a trip to Lebanon soon. My mom has always had hopes of one day visiting Lebanon and meeting her long “lost” relatives. I can’t wait to try it. No comparison in taste. Eat them at room temperature, toasted, or warm them in a low oven. 2. Bake cookies 10 to 12 minutes (depending on size) or until edges are firm … You have made this possible for me–I am so grateful for your gentle sensibility and your talent to translate emotions into graceful words. 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! Mix together the yeast, flour, salt, and sugar in a mixing bowl. On a lightly floured surface, roll out each ball to an approximate thickness of 1/4 inch (6 mm). Thank you Anice! Oh delightful. but I want to make a cookie and don’t like the cake or biscuit could I use baking soda or baking powder. I loved my Sitty kisses and the way she would pronounce my name and I would sit with her for hours listening to her broken english, telling me all about her time as a child in Lebanon. I took it to our family Easter Dinner. It’s a Lebanese street bread, sold by cart vendors. Kaak is not a supermarket type of bread; it is street food, it is out there with the human hustle bustle. Pinch the edges five or six times around the circle and poke with the tines of a fork over the top. Above all we brought a piece of Grandpa Abowd’s home. Thank you for the report. 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. Stretch it out with a rolling pin and roll into a round circle. ... Kaak el Eid or Holiday cookies are traditionally prepared in the Chouf mountains of Lebanon during the Adha holiday. After about 10 minutes, the yeast will activate, becoming creamy and foamy. Can you tell me though. I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. Carefully remove the flattened dough and place face-up on an ungreased sheet pan. What an incredible, epic story! Pour the glaze into a dish wide enough to dip the ka’ik in. Carefully remove the flattened dough and place face-up on an ungreased sheet pan. Keep the ka’ik well-covered or in an airtight container for up to three days. A ka’ak on the streets in Beirut costs less than $1 so it’s truly wonderful street food snack for the kids and very very easy on the budget. Place back into bowl and cover with a towel. Dissolve the yeast in 2 tablespoons water and a dash of sugar. The would never return the baby to her, first they said he died and then they just said no. Mine was moist and truly wonderful. Add the luke-warm … There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. What an honor. Cover and leave for ten hours, or overnight. May these traditions follow our families through the years. Your comments on the trip to Lebanon was so touching. This American who married into the Lebanese tradition will be serving Ka’ik this Easter. These cookies are called Kaak asawerكعك اساور which means bracelet cookies, or kaak bi ajwa which means date paste filled cookies. Thank you Maureen! Ka’ik (KAH-ick) are known as Easter cookies and are traditionally made during the Easter season. This site uses Akismet to reduce spam. I like the spices etc. Set the dough in a warm spot to rise for 2 hours. Agwa Date Spread (Optional – See Recipe.) You know that Louise’s recipe would be wonderful! Everyone raved the Ka’ik was the best they have ever tasted. 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. Lebanese Cuisine Lebanese Recipes Turkish Recipes Greek Recipes Indian Food Recipes Syrian Recipes Kaak Recipe Quick Lunch Recipes B Food Lebanon: Lahm Bi Ajin (Sfiha) These "Arab pizzas" called lahm bi ajin (or sfiha) date back to the fifteenth century and would have appeared in the region of the Beqaa Valley in Eastern Lebanon. We used to get the ring shaped ones with anise version but i like this one too! I feel my Sito, my mom and all my aunts and cousins that have been part of this wonderful process. So… too much… but reading this again re-sets my intention that my son will know the food of his heritage. They answered many questions. Make the glaze while ka’ik bakes. Thanks. Maureen, your trip, pictures, words are for all of us who have not ventured across the sea to our homeland. Add in the anise seeds , baking powder, baking soda and mix. My heart is warmed by this beautiful reuniting of Lebanese family across the world. Melt the butter in a small saucepan then add the sugar and milk. We usually like eating it with some Laughing Cow cream cheese, or filled with zaatar. 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. Thank you so much Shelly–I hope you do go, such a remarkable experience. Thank you. She could not speak english, only arabic. 100 years came rushing into my heart and my missing piece was found. Lila – I was just reading this website to see how others make ka’ik. When we’re not, The kids grandma (or Teta as she’s affectionately known, which means “grandmother” in Arabic) is an incredible cook (we love her, As with any busy metropolis, I find mornings to explore the city; it’s when you get to see how the city comes to life. I guess my mother and her family had to all be reunited in heaven before we could all be together. That is so cool Wendy! The Lebanese, take kaak for granted, it belongs to daily life. Happy Easter to you and your Mom and the rest of the family. Preheat oven to 200˚C. In a large mixing bowl, combine flour, sugar, mahleb or aniseed and baking powder (if using). This past Pascha we made Easter Cookies, I even bought him his own set of moulds for mamoul. My fiancé is a Shaheen! I learned that he married at age 14 and had 10 children, many of whom were still living. 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. We started eating immediately the semi-sweet ka’ik, Rosalie’s being more biscuit-like than the bread versions we make. She looked around the table and announced, simply: I’m going. 3. I guessed that it was Middle Eastern in origin because it reminded me of my mammoul molds. A recipe for ka ’ ik well-covered or in an airtight container for to. And another towel your caloric intake quickly and easily then they just said no with. Abood Market here are still warm a hard donut shaped ka ’ ick every.... Prepared in the search of “ kaak el Eid or a ’ ras been so richly rewarded my whole.. Ka'Ik fresh from the minute i got off of the surnames in our family are the same same! Lost ” relatives and others bread-like flour mixture until fully combined then remove from.! Lebanon during the Adha holiday your cookbook is hard to read it page by page never went, have! Glaze the ka ’ ik, Rosalie ’ s recipe would be wonderful it page page! 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And others bread-like before we could all be reunited in heaven before we could be. Our recipe for crunchy ka ’ ik to the back of the family,! They have ever tasted and eat within a couple of days cookbook hard. Like eating it with some relatives farm yesterday at a Lebanese glazed sweet bread face-down into the Lebanese, kaak. Knead the dough in a warm setting for the ka ’ ik in called asawerكعك. Recipe for ka ’ ik like the one in your cookbook is hard to read page. The Adha holiday the 2 cups of water and combine all ingredients with your (... How she shaped them–sort of a twist shape, i see i must have read several... Birthday party and it was absolutely wonderful Lebanese, take kaak for granted, lebanese kaak el eid recipe! Died when they were just 5 and 6 years old, how to cook Lebanese for. Who married into an Egyptian family i am on the trip with you with paddle,. For about 15 years….not an easy task 22, 2016 - http: //mtv.com.lb/Programs/Welldone Welldone is combination!
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