Kaak el Abbass (Lebanese Kaak)
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Prep Time1 hr.
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Cook Time15 mins.
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Serving14
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Ready In1hr 15mins.
Kaak el Abbass is a traditional Lebanese cookie from South Lebanon, often made during Ashura in the Islamic month of Muharram. Also known as Kaak el Eid, these golden, crumbly cookies are lightly sweetened and flavored with anise and warm spices like cinnamon, clove, and nutmeg. You might find similar versions of semolina-based pastries with anise or mahlab throughout the broader Levant region, but those are typically enjoyed as everyday snacks or during religious holidays like Eid or Easter, not specifically tied to Ashura or named after Al-Abbas.
The Meaning and History of Kaak el Abbass Cookies
Kaak el Abbass is prepared to honor Al-Abbas, the half-brother of Imam Hussein, the grandson of the Prophet Muhammad. He was martyred at the Battle of Karbala while trying to bring water to thirsty children. His bravery and sacrifice are remembered through acts of kindness and sharing, especially by offering symbolic foods like Kaak el Abbass.
In Lebanon, families and communities often come together to bake these cookies in large quantities during the month of Muharram, particularly around Ashura. The freshly made Kaak el Abbass are then generously distributed to neighbors, the less fortunate, handed out on the streets, and even passed to people driving by, spreading goodwill and honoring Al-Abbasโs spirit of selflessness.
This communal act of sharing food not only preserves a treasured cultural tradition but also strengthens bonds within the community.
The Signature Spice Blend
The cookies are flavored with a warm, aromatic spice blend called daโat el kaak, which includes anise, clove, cinnamon, nutmeg, mahlab, and a hint of black caraway seed. You can find this spice mix at Middle Eastern grocery stores or online. I also add whole anise seeds, toasted sesame seeds, and black sesame seeds for extra flavor and texture, though you can omit the sesame seeds or use just regular sesame if you prefer. For a touch of golden color, I add a dash of turmeric.
They can be made plain or filled with date paste and are often shaped using traditional molds. I bought my molds from Lebanon, but you can also find them at Middle Eastern grocery stores or online. Traditional molds are wooden, though plastic versions are also common now.
For the dough, I like to use high-quality ghee or butter and mix it by hand. Then I let the dough rest for at least 30 minutes to an hour before baking to develop the best texture.
Store in an airtight container at room temperature for up to 2 weeks. These cookies are meant to be slightly dry and crumbly making them perfect for dipping into tea or coffee.
STEP 1
In a large bowl, combine the flour, semolina, and yeast.
- Add Flour
- Add Semolina
- Add Yeast
STEP 2
STEP 3
STEP 4
STEP 5
Add the ghee or softened butter to the bowl and the vegetable oil.
- Add Ghee
- Add Oil
STEP 6
Add the sesame seeds and all the spices (including the daโat el kaak blend, turmeric, and whole anise seeds if using).
STEP 7
Mix everything thoroughly by hand until all ingredients are well incorporated and form a smooth dough.
STEP 8
STEP 9
STEP 10
STEP 11
Kaak el Abbass (Lebanese Kaak)
Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina
- ยฝ cup melted ghee or (butter)
- ยพ cup sugar
- ยผ cup water (or milk if not using powdered milk)
- ยผ cup powdered milk (Nido)
- ยฝ tsp. yeast
- 3 tbsp. vegetable oil
- 1 tsp. daโatel kaak (Lebanese cake spice)
- 2 tsp. anise spice
- 1 tbsp. whole anise seeds
- 1 tbsp. toasted sesame seeds
- 1 tbsp. black sesame seeds
- ยฝ tsp. turmeric
Instructions
- In a large bowl, combine the flour, semolina, and yeast.
- In a small separate bowl, dissolve the sugar in 1/4 cup of warm water (or warm milk if using liquid milk instead of powdered milk).
- Add the sugar mixture into the large bowl of flour and semolina.
- If you are using powdered milk, add it now.
- Add the ghee or softened butter to the bowl and the vegetable oil.
- Add the sesame seeds and all the spices (including the daโat el kaak blend, turmeric, and whole anise seeds if using).
- Mix everything thoroughly by hand until all ingredients are well incorporated and form a smooth dough.
- Cover the dough and let it rest for at least 30 minutes, preferably up to 60 minutes, to allow the flavors to develop and the dough to relax.
- After resting, mix the dough again, then portion out about 1/4 cup per cookie. This recipe makes roughly 12โ15 cookies depending on mold size.
- Press the dough into traditional molds, then carefully remove each cookie and place it on a parchment paper or silicone mat-lined baking tray.
- Bake in a preheated oven at 375ยฐF (190ยฐC) for 12โ15 minutes, until the cookies turn golden brown.
Nutrition
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