Kaak el Abbass (Lebanese Kaak)

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 da’at 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 12–15 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 375°F (190°C) for 12–15 minutes, until the cookies turn golden brown.