Ka'ak El Eid ( Holiday cookies)

Based on 2 ratings

Difficulty

Medium 👍
150
min.
Preparation
20
min.
Baking
30
min.
Resting

Ingredients

Servings:-7+
1 kg flour
300 g sugar
350 g ghee
40 g ground anise
20 g Ground Shamra
40 g Ground Mahlab
150 g sesame seeds (toasted)
25 g black sesame seeds
400 ml water
8 g active dry yeast
½ tsp salt
  • Step 1/6

    Mix all the dry ingredients together except the sugar and yeast.
    • 1 kg flour
    • 40 g ground anise
    • 20 g Ground Shamra
    • 40 g Ground Mahlab
    • 25 g black sesame seeds
    • 150 g sesame seeds (toasted)
    • ½ tsp salt

    Mix all the dry ingredients together except the sugar and yeast.

  • Step 2/6

    Add the melted ghee ( you can use butter instead ghee) to the dry ingredients and mix till the dry ingredients suck all the fat.
    • 350 g active dry yeast

    Add the melted ghee ( you can use butter instead ghee) to the dry ingredients and mix till the dry ingredients suck all the fat.

  • Step 3/6

    In a bowl mix the sugar and yeast together and add the water ( warm not hot) and try to dissolve the sugar and add it to the dough and mix it around 15 min in low speed.
    • 300 g sugar
    • 400 ml water
    • 8 g active dry yeast

    In a bowl mix the sugar and yeast together and add the water ( warm not hot) and try to dissolve the sugar and add it to the dough and mix it around 15 min in low speed.

  • Step 4/6

    Cover the dough and Let it rest for 2 hours in a room temperature.

    Cover the dough and Let it rest for 2 hours in a room temperature.

  • Step 5/6

    Shape the cookies, and make small holes using a fork over all the cookie, that help the cookies to do not bloat.

    Shape the cookies, and make small holes using a fork over all the cookie, that help the cookies to do not bloat.

  • Step 6/6

    Bake in a 170 degree hot oven for 16-20 minutes, after baking, let rest for 10 minutes.

    Bake in a 170 degree hot oven for 16-20 minutes, after baking, let rest for 10 minutes.

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