Ka'ak al Abbas

By The Lebanese Plate · 150 min

Ingredients

Instructions

1. Stir the warm water and yeast together in a small bowl and leave for 5 to 10 minutes until frothy.
2. Sift the flour into a large bowl, then stir in the sugar and ka'ak spices.
3. Add the warm milk and the activated yeast mixture and mix until a dough forms.
4. Knead by hand or with a dough hook for about 8 to 10 minutes, until soft, smooth and elastic.
5. Oil a bowl lightly, put in the dough, cover and leave to rise for about 1 hour, until doubled in size.
6. Preheat the oven to 170°C.
7. When risen, gently knock back the dough. Divide into 14 equal portions and roll each into a smooth ball. Keep covered with a clean tea towel.
8. Lightly oil the wooden ka'ak mould. Press one dough ball onto it and flatten evenly to form the shape and pattern.
9. Move to a lined baking tray and sprinkle with sesame seeds if using. Repeat with the remaining balls.
10. Bake for 15 minutes, until lightly golden and cooked through.

Summarized from The Lebanese Plate's video. Watch it for the details.

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