In the words of Jagannathan, “’Bagel’: Snooze. The recipe for the “Kaak alasreya/ Kaak/ Lebanese Street Bread” was posted on July, 2015, photos and text were updated on September 2020. Would LOVE to try this one with fresh cream cheese (even homemade paneer - yeah, we got into this Indian treat as well lol). I bet there are versions of this bread throughout the Mediterranean and Middle East. The colour on your Kaak is just perfect, and that crumb is so good. 0.6 grams fiber. Welcome Ghassan, let me know how you like it! 2- for the oven heat is it upper and lower together ON When the dough has doubled in size, sprinkle some flour on a counter top and divide the dough to nine equal portions. You need to make a glaze composed of flour, oil, salt and water; without the glaze, the sesame seeds will not stick to the bread, besides, the glaze gives the kaak that shiny golden look. Add the milk, water, and olive oil, and mix with the dough hook until you have a smooth dough, about 7 to 10 minutes. Form one piece of dough into a ball by folding the dough over itself. Live Healthy & Happy. Generously sprinkle sesame seeds, and delicately tap the bread with your hands, helping the sesame seeds stick to the bread. Markouk is similar to pita bread, which is another very popular type of Arabic bread. This recipe for Kaak creates an incredibly fluffy and light loaf. I had been reading...Read More » How delicious! In a large ceramic bowl, mix the flour, salt, yeast and sugar. I am Hadia, the face behind Hadia's Lebanese Cuisine. Bake until the dough is puffed and golden in color. Zaatar, or any spreadable cheese, dip or whatever your heart desire, this is a versatile bread, and it goes well with any dip. Kaak Fingers, Moulin D'or brand, 2 pieces (32g) Calories 152.0 Total Fat 4.0 g Saturated Fat 2.0 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 6.0 mg Sodium 2.0 mg Potassium 0.0 mg Total Carbohydrate 25.0 g … At this point, you can deflate the dough and let it rise a second time, or proceed to shape the dough. Bread Sticks - Wooden Bakery. 12. Mix smeed, flour, salt, sugar, and butter/oil in a large pan. Most local sweet shops in Lebanon se, Lebanese Milk Ice Cream Have a lovely day! Beautiful! Butter was pretty good too =). Get the latest recipes from Hadia's Lebanese Cuisine delivered straight to your inbox. Add the luke-warm water and combine all the ingredients with your hands. In a large ceramic bowl, mix the flour, salt, yeast and sugar. It is also commonly called just markouk or markook. Bake this Lebanese classic, nothing beats the aroma of kaak baking in the oven! They were great. They are dry and … In Lebanon, there’s kaak, a flat, ring-shaped bread just as common there as the bagel is here. Calories in Lebanese Bread based on the calories, fat, protein, carbs and other nutrition information submitted for Lebanese Bread. So I decided to go looking for it in Lebanon and went in search of this treat in the town of Zahle. A simple piece of bread cooked with a secret recipe no one has replicated to date. Cool the loaves on a wire rack for at least 10 minutes. First off, check the expiration date on the package of yeast. Add the luke-warm water and combine all the ingredients with your hands. (You may need to add more water than the called for. Hi Melissa, it makes 9 pieces, you may make smaller cuts to have more pieces, but 9 will yield the classic size of kaak in Beirut. Whisk together the egg, water, pinch of salt, and pinch of sugar. With floured hands, roll the ends of the dough back and forth until they are skinnier than the middle. The warmer the temperature, the more active the yeast will be and quicker the dough rises when baking. Powered by. Let the loaves rise until puffy, about 30 to 45 minutes. (You may need to add more water than the called for. 11. There should be two "purses" per half sheet pan. Cover loosely with oiled plastic wrap. Thank you for leaving your feeback! Place the dough into an oiled bowl, cover with a towel or plastic wrap, and let rise until doubled, about 45 minutes to an hour. (You may need to add more water than the called for. These look fantastic and we bet they taste even better! With floured hands, gently pat the dough into a rectangle, about the size of a business letter sized envelope. The kaak will rise better if you give it a second rise after shaping the kaak. 1.9 grams protein. Calorie Goal 1,913 cal. Cover with a kitchen towel and set aside for 1 hour to double in size. Let me know how it works for you! Line two large, flat oven trays with baking paper. Each month, one of the Babes chooses a new (to us) recipe, and we all post our results on the 16th of the month. Tin bread lines are a good example of high-quality equipment integrated into highly efficient lines. So happy to hear that, Jessica! https://www.karenskitchenstories.com/2017/06/kaak-beirut-street-bread.html Gorgeous crumb, delicious color!Warm bread ... butter, isn't that the definition of heaven? Almond paste braided bread January 31, 2020; Light dates and walnuts cake January 22, 2020; Cake with Apricots and Raisins February 1, 2018; Lebanese Macarons January 17, 2018; Light Date Chocolate Bars January 5, 2018; Heart Healthy Okra Stew August 2, 2017; Anise Cookies (kaak bi yansoon) August 2, 2017; Lebanese Mulukhiya July 12, 2017 Mine didn't get as puffy, but they were still delicious. (If you have two ovens, set one to 400 and the other to 250. They had a lot of oven spring! You can either shape the dough into a disk and use a teacup or large cookie cutter to cut a hole to create the purse handle, or you can roll the dough out into a log and wrap the thinner ends around to form the purse handle. It's okay to eat this bread even if it's still warm, so dig in. In the bowl of a stand mixer, whisk together the flours, sugar, salt, and instant yeast. It takes about 7-10 minutes. DIRECTIONS. There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. ©All photographs & posts by Karen Kerr 2012-2021, unless otherwise stated. The amount of moisture in the flour determines how much you need to add). A wonderful dessert for bot, Roasted Sweet potato Salad with Spinach, Pomegran, Bread Knafeh. In a large mixing bowl, combine flour, sugar, mahleb or aniseed and baking powder (if using). Food has really a powerful role in our lives, it is part of our identity, and part of our dear memories can be found in a dish, where every dish has a story that stays with us for life. Add the luke-warm water and combine all the ingredients with your hands. n/a g. Total Fat. I shaped the dough like baguettes, thinned out the ends, and then formed the purse handle by joining the ends together. Hi Mervat, it is 1+ 1/2 tablespoons active dry yeast! If you visit Lebanon, don’t miss these insanely delicious treats and try to get them fresh and warm. The Lebanese, take kaak for granted, it belongs to daily life. Thanks Katie. Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges) more recipes like kaak bi ajwa (easter cookies with dates) :) The texture reminds us of the traditional Thessaloniki koulouri we got here, sold by street vendors and bakeries in all major cities. Cook for about 25 minutes, or until the bread turns a light brown color. In Lebanon, no one bothers to make them at home as its easier to buy them ready; but living abroad, there is always a kind of food that we miss and crave. Remove from the oven and once cool enough to handle, create a small hole in the center of the kaaki and add some zaatar. Cover and leave for ten hours, or overnight. I decided to add all of the water anyway, and was super happy with the results. Make sure to check the expiration date on the packet of the active dry yeast to ensure that it is active enough to use. A handbag-like shape savory roll covered with sesame seeds – crispy on the outside and chewy a bit when eating, baked in a flame oven and sold through cart vendors in Beirut – a street food and an ideal snack on the go, usually eaten handheld, that can be equally good for breakfast paired with a cup of tea. Please advise. Pat the thicker part of the dough to flatten it to about 3/4 inch thick. Wait for 30 minutes before baking! za'tar and halloumi cheese, you hit two winners in my book, and sumac is a heavy contender toowonderful bake, Karen, as usual! Place the rack in the lower third, just below center of the oven. A recent study published in the American Journal of Preventive Medicine shows that keeping a food diary may double your weight loss efforts. This recipe is low in sodium. Place the round dough on a parchment-lined baking sheet, or silicone baking mat (you need to transfer it delicately to the sheet to maintain its form). Kaak is a purse or handbag shaped crispy and soft, slightly chewy bread that’s covered with sesame seeds. High fashion handbag indeed! Hi, and welcome to our blog! Thanks a lot. When the mixture starts coming together, knead it thoroughly and push your hands curving your fingers over the dough, getting a malleable dough. Hi lady Bake the loaves, one pan at a time, for 15 to 18 minutes, until the bread is golden, and reaches an internal temperature of about 190 to 200 degrees F. When ready to bake the second pan, add more boiling water to the steam pan. https://www.mariamroze.com/2018/03/abbas-cookieskaak-al-abbas-recipe.html I prefer to knead the dough by hand – old school – but if you like you can knead it with a  hand mixer fitted with a dough hook. 1-Hi Ghassan, since you are using instant yeast, you can integrate it right in the dough with all the other ingredients safely, including salt and no need to proof it with water. You've nailed it! Anise tea, called yannsoon ,was one of them, the other was “white coffee”, which I will post about later. When ready to bake, brush the loaves with the egg wash and sprinkle with sesame seeds. Kaak (Persian: کاک) is a native dish of the province of Balochistan of Pakistan and Kermanshah and Baluchestan of Iran.. Popular among the nomadic Balochis, kaak is very hard once it has been baked.Hence, it is also sometimes called pathar ki roti (Urdu:پتھر کی روٹی, "bread of stone"). Set aside for 30 minutes for a second rise, this will help develops lighter and fluffier kaak! Thanks Elizabeth. : Calorie breakdown: 0% fat, 80% carbs, 20% protein. There are 75 calories in 1/2 round (45 g) of Homemade Markouk/Saj Paper Thin Lebanese Bread. Love the way your bread looks, did a great job! Start; Food Tracker. I know so many people are looking for this recipe, it is the experiences that were created back then, that makes it dear to lots of Lebanese living abroad! Line two half sheet pans with parchment paper, preheat your oven to 425 degrees F., and place a steam pan on the lowest rack of the oven (or use your favorite method for setting up your oven for steam). Thanks Sally! 207 calories, 7 grams fat, 35 grams carbohydrates, 3 grams protein per serving. Using a bench scraper, divide the dough into four equal pieces. Water. This is a sticky dough, so if you decide to knead by hand, I recommend stretching and folding it in a large bowl for several minutes. Thank you for the recipe Can I just ask you how many Kaaks does this recipe make? Thanks for your help too. around 10 ? Cover with a kitchen towel and set aside for 1 hour to double in size. Usually it’s filled with zaatar or Lebanese picon cheese spread. Thanx for the awesome recipe dear Karen!xoxoxo. Fitness Goals : Heart Healthy. Lemon Blueberry Cake. Very nostalgic. 1 / 2,300 g left. These bread rings are as ubiquitous in the Lebanese food landscape as chips in the American one. What a gorgeous colour you achieved! Caramel Shrimp Banh Mi (Caramel Shrimp Vietnamese ... 135 grams (about 1 cup) whole wheat flour, 490 grams (about 3 1/2 cups) all purpose flour, 235 grams (about 1 cup) scalded and cooled milk or buttermilk (see note above). 1- why you mix the salt and yeast together Fat 66g. Your Kaak look beautiful! Jul 12, 2013 - I can name two drinks that I was given on a regular basis by my grandmother as a child when I would complain about a tummy ache or just “not feeling well”. Turns out amazing even for my neigjbor who never had kaak. I have made the kaaek today with high protein flour it came out delicious They're just beautiful! I'm with Lien, these are a winner for sure. Scrape the risen dough out onto a lightly floured work surface. In fact, it was r-e-a-l-l-y hard not to eat an entire loaf in one sitting. Hi Lea, I have just updated the recipe with a wonderful glaze to help the sesame seeds stick better. Thanks Arlette!!! Preheat oven to 200˚C. Thanks a lot for the recipe. It tastes incredibly good. Watch the video, I provided in this recipe, to make it easier to understand, and now let’s get started!! So happy to know that, Ghassan, thank you for the feedback. And such loft. Markouk saj bread is a traditional Middle Eastern bread, which is cooked on a kind of convex metal griddle called a ‘saj’. OPTION: You can skip the long detailed instructions from #2 to #15 if you make the dough in a bread … 4.00 g. 87 / 2,000 cal left. Sodium 2,299g. ‘Flagel’: Hilarious every time.” Ask for permission. The Original Kaak of the Middle East Recipe | Chef Tariq | Food Blog The Bread Baking Babes is a group of bloggers who love baking bread. Using a brush, delicately, brush the surface of the kaak with the prepared glaze. 3- can I freeze it for later It's amazing how flour, salt, water, and yeast can be made into so many different treats. Beigels/Bagels in Carmel Market (Tel Aviv) While the merits of a flagel are still up for debate, we can all agree on one thing — the way the word sounds. We really loved them, I think it's a winner everywhere. After shaping the dough, it should be given a second rise before baking, this will allow the yeast to activate better while baking, resulting a better flavor and texture. Amount Per Serving. Set aside for 30 minutes for a second rise, this will allow the yeast to activate better while baking, resulting a better flavor and texture. 10 pieces. In a large ceramic bowl, mix the flour, salt, yeast and sugar. Xo xo! 1 / 67 g left. When I was developing the, Couscous Salad with Roasted Sweet Potatoes and Fri, Split Lentil Soup with Vegetables/ Red Lentil Soup, Labneh with Garlicky Cherry Tomatoes and Dukkah. It is the experiences that were created while enjoying the kaak that makes it very near and dear to my heart and most probaly to most Lebanese expats around the world who grew on it! Using a brush, delicately, brush the surface of the kaak with the prepared glaze. Dissolve the yeast in 2 tablespoons water and a dash of sugar. Generously sprinkle sesame seeds, and delicately tap the bread with your hands, helping the sesame seeds stick to the bread. https://www.allrecipes.com/recipe/140413/lebanese-easter-cookies Add one cup of boiling water to the steam pan just before baking the bread. Place the round dough on a parchment-lined sheet or silicon mat (you need to transfer it delicately to the sheet to maintain its form). Kaak alasreya/ Kaak/ Lebanese Street Bread, the quintessential Lebanese street bread! I had always eaten Kaak bi haleeb but was not sure if they were the same but with different names. This month, the Bread Baking Babes is hosted by Karen of Bake My Day and we are baking Ka’ak. main content. Managed and owned by Syrians, Abou Arab has the best Kaak in Lebanon, not to say in the world. Hello! The color and texture look great and I like that you shaped them into a baguette first! Bake the dough at high temperature to have a crusty delicious bread. Put the kettle on, make yourself a cup of tea, and eat the kaak right out of the oven with zaatar, labneh or any spreadable cheese! There are 88 calories in 1 (18 g) of kaak. Cholesterol 300g. Find calories, carbs, and nutritional contents for wooden bakery and over 2,000,000 other foods at MyFitnessPal.com. Xo xo! Love them and your website. Place on baking sheets and bake at 400 degrees for about 10 minutes, repeat until all the kaak is baked. Look at that crumb! This has been such a fun surprise. I always do anyway ;-) Very pretty purses! Bread rings with sesame seeds and mahlab (ka’ak) November 1, 2009 • Category: Savory Pastries, Pastries/Breads . Fold the top and bottom of the longer sides toward the middle, and then pinch the dough together to form a log. Keep an eye on your oven! Kaak (8 Pcs Of Cedar Brand Lebanese Bread Sticks) Serving Size: 1 serving. https://hadiaslebanesecuisine.com/.../kaak-kaak-alasreya-lebanese-street-bread While eating it with butter is probably not the Lebanese tradition, I highly recommend it, especially when the bread is fresh and warm. Karen warned the Babes that the dough is quite sticky, and recommended that we hold back on some of the water. Main info: Kaak Multicereal. It’s a perfect “ on the go snack” and happens to be the most beloved bread among locals. Remove and place on a rack to cool. There are two recommended methods for shaping this bread. 2-Bake kaak with both top and bottom heat, this will allow the temperature to be easily distriuted. Hi im going to try ur reciepe are u sure its 11 tablespoons or is it a typing error. Calories 130. At least we know we can eat it while it is still warm without trying to hide the evidence. 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. Pick up the log and place it on the parchment lined baking sheet, and curve the ends around and pinch them together to form a "purse." The amount of moisture in the flour determines how much you need to add). I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. I hope you give it a try! Using a 10 cm/4 inches round cookie cutter, create a hole close to the upper edge. When the mixture starts coming together, knead it thoroughly and push your hands curving your fingers over the dough, getting a malleable dough. As Kelly said already, they're just beautiful! I'll have to try that shaping method next time. Shake a bit and enjoy warm. Calorie breakdown: 87% fat, 3% carbs, 9% protein. Place one of the dough over the floured surface and stretch it with a rolling pin and roll it to a round circle about 20 cm/8 inches in diameter and about 1.5 cm ½ inch thick. Using a 10 cm/4 inches round cookie cutter, create a hole close to the upper edge. Made these with son. Place one  dough at a time over the floured surface and stretch it with a rolling pin; roll it to a round circle about 20 cm/8 inches in diameter and about 1.5 cm ½ inch thick. (Kaak: thin savory pastry bracelets, often flavored with aniseed or covered with sesame seeds.) wooden bakery nutrition facts and nutritional information. 8.8 grams carbs. Cals from Fat 36. All Kaak Group members – Benier, DrieM, Kaak FPS, Daub, MCS, Multiparts, Lhotellier and Kaak Bakeware – can contribute to this most classic of all industrial bakery lines. Thanks. Set it aside. Repeat with the other 3 pieces of dough. I was asked about Kaak A’ras a type of bread found in American-Lebanese communities specifically baked at Easter. Home Kaak (street bread) January 7, 2010 • Category: Travel My first and last day in Beirut is always the same: I have to get some kaak. The amount of moisture in the flour determines how much you need to add. Repeat with the remaining dough! Hi lady Available for order:Click Here, Kaak/ Kaak Alasreya/ Lebanese Street Bread. Put an oven-proof pot of boiling water in the oven, underneath the bread. All looked well until end of baking, kaak came out too dry and didn’t rise and sesame didn’t hold at all. Roll the dough over so that the seam side is on the bottom. Oh my!! 3- As I have mentioned above, like all bread, kaak tastes best the day it is made, but if you need to freeze it, shave a minute of the cooking time, so they won’t get browned when you reheat. Have you ever had one of those craves when homesickness hits and you long desperately for flavors you grew up eating? How scrumptious! 1.5 grams fat. Lower the oven to 250 degrees and bake for 20 minutes, until the kaak is dry and crisp. Follow the instructions, it is simple and nearly fail-proof! They taste as the ones I used to have at Al Manara in Beirut. 57 calories. Thank you for the recipe. The book is available in Beirut at Librarie Antoine or Virgin Megastore. Like all bread, kaak tastes best the day it is made, but if you need to freeze it, shave a minute of the cooking time, so they won’t get browned when you reheat.