If you want to try something new and delicious for your next breakfast or snack, why not give the traditional Palestinian Ka’ak a try? This delicious snack is easy to make and is sure to become a favorite in no time! So, what makes this traditional recipe so tasty?
This Palestinian Ka’ak, also known as Palestinian Ka’ak Asawir (bracelets), is a traditional and beloved pastry that is served throughout the Middle East. This Ka’ak is baked with a variety of ingredients, including sesame and anise.
So if you’re looking for authentic and delicious Middle Eastern Ka’ak, look no further than my Palestinian Ka’ak recipe. Whether you’re hosting a dinner party, having a picnic, or simply enjoying an afternoon snack, you can’t go wrong with this delicious and culturally significant Ka’ak.
Afternoons with Golden Bracelets
Tastes Like Sweet Memories
Ethnic food from all around the world is a testament to history and hardship endured by the peoples. When we think of traditional food, we think of the memories people have had with a dish to have it survive and remain against the passing of centuries, or perhaps millennia.
As for me, this ka’ak recipe feels sweeter because of the memory of my dear late father. The first time I have ever made it was actually right after my dad passed away because he had loved Ka’ak and even preferred it over Maamoul.
Making something in loving memory of a cherished and adored person who has passed on is therapy to the soul. I felt so connected to him through this simple act and I’m so grateful to him for inspiring me to do this.
Ever since I made it that first time I have become hooked to Palestinian Ka’ak forever and beyond.
Palestinian Ka’ak History
Palestinian ka’ak is a very popular snack among Palestinians, and people often enjoy it as an appetizer or as a snack to take with you on the go. You can also serve it during special occasions, such as Ramadan, the feast of Eid al-Fitr, weddings, and birthdays.
It’s also a symbol of Palestinian culture and heritage as we often serve it to honor guests. It’s an important part of Palestinian cuisine and is loved by people of all ages so much that people associate it with golden asawer, meaning bracelets.
Today, the Palestinian Kaak is a popular food item in many Middle Eastern countries. It is also common to serve it as an accompaniment to dates or other traditional dishes.
Palestinian Ka’ak Ingredients
Flour
Semolina
Sugar
Yeast
Warm Milk
Ghee
Olive oil
Nigella Seeds
Sesame seeds
Maamoul/Ka’ak spice
Ground mastic
Mahlab
For the dates
Date paste
Ka’ak spice
Mahlab
Butter
Samneh
For the maamoul/ ka’ak Spice
Anise
Fennel
Cardamom
Steps to Prep
For the dough
Add all the dry ingredients together and mix well.
Add the liquids slowly, mixing in between. Mix until a soft ball forms.
Cover and let it rise in a warm place until it becomes larger in size, about 1-1.5 hours.
For the dates
Mix the melted butter and ghee and add them along with the spices.
Mix and knead until soft and not as sticky.
Roll a 1 inch dough ball flat and long, add a log of dates and roll into a cigar shape, then roll into a circle.
Add to a baking sheet lined with parchment paper and bake at 425 for 10-15 mins or until golden.
Simply Scrumptious Asawer
Why You Will Love Palestinian Ka’ak
Ka’ak is soft, chewy, and often flavored. The combination of ingredients creates a unique and flavorful taste that will leave your taste buds wanting more. It is also often sprinkled with sesame seeds which adds to its deliciousness.
It is super easy to make and requires no special equipment or ingredients. All you need is flour, water, yeast, and a bit of salt. The dough can be kneaded by hand or with a stand mixer, then formed into a round shape and baked in the oven.
Ka’ak is fun to eat because of its unique shape. It is a round, disc-like cookie that is slightly crunchy on the outside and soft on the inside.
In conclusion, Palestinian Ka’ak is delicious, versatile, easy to make, and low in calories. Whether you’re trying to lose weight or just looking for a tasty snack, this recipe is sure to hit the spot. So why not give it a try today?
Say Yes To More Ka’ak!
Cuddle Up with Warm Drink
Whether you’re a tea lover or not, drinking tea with Ka’ak is an absolute must. The combination of this Palestinian Ka’ak and tea is the perfect way to start your day or end it on a high note.
When drinking tea with Ka’ak, it is important to make sure that you use the right type of tea. There is a traditional type of tea that is used called Gahwa, which is a type of spiced tea. This type of tea is usually brewed with cardamom, cinnamon, saffron, and other spices. The tea is then strained and served with Ka’ak.
Additionally, serving tea with Ka’ak is a great way to enjoy quality time with friends and family and to boost your energy levels as well. For more tea options, you could try my Middle Eastern Mint Tea (Shai Bi Na’Na).
If tea is not your preferred warm beverage, worry not because this sweet snack goes with almost anything you’d like, such as coffee, milk, chamomile, and any drink your heart desires.
Bracelets that Encompass Family
Tips for Baking the Perfect Ka’ak
If you’re looking to make your own ka’ak at home, here are some tips that can help you get the perfect pastry:
Ka’ak dough is made with a combination of all-purpose flour, semolina, salt, and yeast. It’s also important to use the right type of flour so that the dough doesn’t come out too hard or too soft.
Kneading the dough is essential to getting the right texture and consistency. Knead the dough until it is smooth and pliable.
Let the dough rest before rolling it out and shaping it, this will allow the dough to relax and make it easier to shape.
Roll out the dough on a lightly floured surface until it is about a quarter of an inch thick, then use a rolling pin to create an even thickness.
You can use a knife or cookie cutter to cut the dough into desired shapes.
The Tastiest Ka’ak
‘Making something in loving memory of a cherished and adored person who has passed on is therapy to the soul. I felt so connected to him through this simple act and I’m so grateful to him for inspiring me to do this.’
Frequently Asked Questions (FAQs)
In order to achieve the consistency that you want, make sure to add the water gradually because you might need more or less water depending on the type of flour you’re working with.
If you’re short on time, you can start working with it right away, but allowing the dough to rest makes it flakier.
Palestinian Kaak should be stored in an airtight container at room temperature. It can last for up to 2 weeks.
Embrace the Ka’ak Addiction
Other Recipes You Have to Try:
Layali Lubnan (Lebanese Nights Dessert)
Aromatic Pumpkin Spice Creme Brulé
Halawat el Jibn (Sweet Cheese Rolls)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Palestinian Ka’ak
Ingredients
- 2⅓ cup flour
- 1 cup fine semolina
- 2 tablespoons sugar
- 2 teaspoons yeast
- 1½ cups warm milk
- ¼ cup melted ghee
- 1 cup olive oil
- 1½ tablespoons toasted nigella seeds
- 1½ tablespoons toasted seasme seeds
- 3 tablespoons Maamoul/Ka'ak spice*
- ¼ teaspoon ground mastic optional
- ¼ teaspoon ground mahlab optional
For the dates
- 2 packages date paste
- 1 tablespoon Ka'ak spice
- ¼ teaspoon ground mahlab
- 4 tablespoons melted butter
- 1 tablespoon melted samneh
Maamoul/Ka'ak spice
- 2 tablespoons ground anise
- 2 tablespoons ground fennel
- 1 teaspoon cardamoun
Instructions
- Add all the dry ingredients together and mix well.
- Add the liquids slowly, mixing in between. Mix until a soft ball forms.
- Cover and let it rise in a warm place until it becomes larger in size, about 1-1.5 hours.
For the dates
- Mix the melted butter and ghee and add them along with the spices.
- Mix and knead until soft and not as sticky.
- Roll a 1 inch dough ball flat and long, add a log of dates and roll into a cigar shape, then roll into a circle.
- Add to a baking sheet lined with parchment paper and bake at 425 for 10-15 mins or until golden.
Notes
- Make sure to use the right type of flour so that the dough doesn’t come out too hard or too soft.
- Knead the dough until it is smooth and pliable.
- Let the dough rest before rolling it out and shaping it, this will allow the dough to relax and make it easier to shape.
- Roll out the dough on a lightly floured surface until it is about a quarter of an inch thick, then use a rolling pin to create an even thickness.
- You can use a knife or cookie cutter to cut the dough into desired shapes.
- Serve the ka’ak with a variety of toppings such as honey, jam, or cheese.
3 Responses
Tried these last year for both eids & its absolutely delicious!! It stays soft for a long time
Best kaak ever 🙏🏼
So we’re a family that eats maamoul, kaak and all that year round. Let me tell you that your maamoul + kaak and makrouta recipes are literally the best recipes we have ever tried. Im afraid to make them at some point for Eid, because I think we’d finish them all before!