Lebanese Ka’ick Recipe


8 c. flour
1 c. sugar
1-2 tsp. Anise seed (powdered or crushed)
3-5 tsp. Mardikoosh (Marjoram)
1 t. salt
1/2 lb butter
1-1/2 c. milk
1 package of yeast
2 eggs
Ka’ick wooden Press

1 Stick butter(1/4 cup)
1 Cup Milk
1 Cup Sugar
2 Tbsp. Rose Water


Mix flour, sugar, anise, Mardikoosh, salt. Heat butter and milk to lukewarm. Dissolve yeast in milk. Add to flour and mix. Add eggs knead well. Cover and place in warm place for 2 hours until doubled in bulk. Break off small pieces the size of a tablespoon or serving spoon depending on how large you want your Ka’ick. Put vegetable oil liberally on your hands and flatten into round cookie shape. Press flattened dough on a Ka’ick Press to make the traditional Ka’ick impression. (Or use bottom of a glass or ashtray with an impression.)Don’t use more flour to roll or press dough. Use oil only.Let rise 1/2hr. Bake in oven 250 until brown bottom. Broil tops brown.

For Syrup:
Combine all ingredients and boil 2min.Pour in bowl and dip each Ka’ick in this syrup.Place each Ka’ick on a pan to set at 15min. Keep in covered Container,Freezes well.

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