lebanesebreadvegansesameanisebakedbreakfast

Kaak

Name: Kaak
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Lebanese
Ingredients: 180 g plain flour; 4 g instant yeast; 12 g fine sugar; 3 g fine salt; 2 g ground anise; 105 ml lukewarm water; 20 ml neutral oil; 35 g sesame seeds; 1 tbsp water

These sesame-crusted Lebanese rings are crisp at the edges, lightly tender inside, and perfumed with warm anise. Quick to make and beginner-friendly, they are excellent with tea or as part of a simple mezze spread.

40 min

2 servings

549 kcal

Lebanese

Ingredients

Dough

180 gplain flour
4 ginstant yeast
12 gfine sugar
3 gfine salt
2 gground anise
105 mllukewarm water
20 mlneutral oil

Sesame coating

35 gsesame seeds
1 tbspwater

Instructions

1
Preheat the oven to 220°C and line a baking tray with baking paper. In a bowl, mix the plain flour, instant yeast, sugar, salt, and ground anise until evenly combined.
2
Add the lukewarm water and neutral oil. Mix into a shaggy dough, then knead for 4 to 5 minutes until smooth and soft. If it feels sticky, dust very lightly with flour; if dry, add a teaspoon of water. A supple dough gives the best crisp yet tender kaak.
3
Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and makes shaping easier.
4
Divide the dough into 4 equal pieces. Roll each piece into a rope about 18 to 20 cm long, then join the ends firmly to form rings. Brush each ring lightly with water, then dip or press both sides into the sesame seeds so they are generously coated.
5
Arrange the rings on the prepared tray and bake for 12 to 15 minutes, turning the tray once halfway through, until puffed, lightly golden, and fragrant. For a crisper kaak, bake 2 minutes longer; they should feel set and dry on the surface.
6
Cool for 5 minutes before serving. They will firm up slightly as they cool.

Nutrition per serving

549 kcal

Calories

14g

Protein

71g

Carbs

24g

Fat

Fiber

Notes

•For a more traditional flavor, use a mix of anise and a pinch of fennel if you have it.
•These are best eaten the day they are baked, but they keep in an airtight container for 2 days.
•Serve with tea, olives, cucumber, tomato, or dips such as hummus and labneh-style vegan spreads.

Background

Kaak is a broad family of ring-shaped breads and crackers found across the Levant, with many local variations in shape, texture, and seasoning. In Lebanon, sesame-coated kaak is especially popular as a street snack and breakfast bread, often enjoyed plain or filled. Versions scented with anise reflect the region’s love of aromatic spices in baked goods.

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