Kaak Malih(Libyan Cookies)
Kaak malih are savory Libyan cookies consisting of flour, baking powder, oil, butter, milk, and salt.
The dough, which is either braided or shaped into rings, is often decorated with sesame seeds before baking.
Once baked and golden-brown, these light cookies are typically served as an accompaniment to Arabic coffee or tea
HISTORY OF KAAK
Kaak (كعك) literally means “cake” in classical Arabic. It is a term which can designate several North African and Middle Eastern pastries which generally have a ring shape. They can be savory or sweet.
Libya is the fourth largest country in Africa, after Algeria, the DRC and Sudan. It is actually as big as Alaska, the largest states of the United States.
RECIPE INGREDIENTS
100 ml milk
100 ml melted butter
100 ml corn oil
2 teaspoons baking powder
1 headed teaspoon salt
300 grams flour
1 egg, beaten
1/2 cup sesame seeds
DIRECTIONS ON HOW TO MAKE KAAK MALIH(LIBYAN COOKIES)
In a large mixing, pour the milk, melted butter and oil, mix and combine. Sift the flour salt and baking powder into the bowl. Using an electric mixer, combine into a dough.
Knead just until smooth. Place in a bowl and cover and leave in the fridge for an hour
Roll into ropes and cut finger size pieces. Thin out each finger then braid.
Place on an oven tray covered with baking paper. Brush with the beaten egg. Sprinkle sesame seeds on each.
Bake at 220°C in the middle of the oven for around 12 minutes until light gold in colour.
Store the cooled Kaak Malih in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.
Experiment with different toppings such as poppy seeds, flaky salt, or za’atar for variety.
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RECIPE VIDEO
Ingredients
100 ml milk
100 ml melted butter
100 ml corn oil
2 teaspoons baking powder
1 headed teaspoon salt
300 grams flour
1 egg, beaten
1/2 cup sesame seeds
Instructions
- In a large mixing, pour the milk, melted butter and oil, mix and combine. Sift the flour salt and baking powder into the bowl. Using an electric mixer, combine into a dough.
- Knead just until smooth. Place in a bowl and cover and leave in the fridge for an hour
- Roll into ropes and cut finger size pieces. Thin out each finger then braid.
- Place on an oven tray covered with baking paper. Brush with the beaten egg. Sprinkle sesame seeds on each.
- Bake at 220°C in the middle of the oven for around 12 minutes until light gold in colour.
- Store the cooled Kaak Malih in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.
- Experiment with different toppings such as poppy seeds, flaky salt, or za'atar for variety.
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Ingredients
100 ml milk
100 ml melted butter
100 ml corn oil
2 teaspoons baking powder
1 headed teaspoon salt
300 grams flour
1 egg, beaten
1/2 cup sesame seeds
Instructions
- In a large mixing, pour the milk, melted butter and oil, mix and combine. Sift the flour salt and baking powder into the bowl. Using an electric mixer, combine into a dough.
- Knead just until smooth. Place in a bowl and cover and leave in the fridge for an hour
- Roll into ropes and cut finger size pieces. Thin out each finger then braid.
- Place on an oven tray covered with baking paper. Brush with the beaten egg. Sprinkle sesame seeds on each.
- Bake at 220°C in the middle of the oven for around 12 minutes until light gold in colour.
- Store the cooled Kaak Malih in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.
- Experiment with different toppings such as poppy seeds, flaky salt, or za'atar for variety.