Libyan
Kaak Malih
These Libyan savory kaak are crisp, fragrant rings scented with anise, fennel, sesame, nigella, and a little turmeric. They are baked until golden and served with tea, olives, or cheese.
Watch it madeGastro Diplomacy · 2:00
Ingredients
- All-purpose flour1 1/4 cups
- Fine semolina2 tbsp
- Instant yeast1/2 tsp
- Baking powder1/4 tsp
- Fine salt3/4 tsp
- Sugar1/4 tsp
- Ground turmeric1/4 tsp
- Ground anise seed1/2 tsp
- Ground fennel seed1/2 tsp
- Sesame seeds1 tbsp, plus extra for topping
- Nigella seeds1/2 tsp
- Olive oil2 tbsp
- Melted ghee or butter1 tbsp
- Warm water1/4 cup, plus 1 tbsp if needed
- Egg1 small, beaten, use half
Method
- Mix the flour, semolina, yeast, baking powder, salt, sugar, turmeric, anise, fennel, sesame seeds, and nigella seeds in a bowl.
- Pour in the olive oil and melted ghee, then rub the mixture between your fingers until the flour feels sandy and evenly coated.
- Add the warm water gradually and mix until a firm dough forms, adding the extra tablespoon only if the dough is too dry to come together.
- Knead the dough for 5 minutes until smooth, firm, and slightly elastic.
- Cover the dough and let it rest in a warm place for 45 minutes; it should relax and puff slightly, not rise like bread.
- Heat the oven to 180°C and line a baking tray with parchment.
- Divide the dough into 8 equal pieces and roll each piece into a thin rope about 12 cm long.
- Join the ends of each rope into a ring, pressing the seam firmly so it does not open during baking.
- Decorate each ring by making small diagonal cuts with a knife or pinching lightly with a kaak crimper if you have one.
- Place the rings on the tray, brush lightly with beaten egg, and sprinkle with a little extra sesame.
- Bake for 18 to 22 minutes until golden and crisp at the edges.
- Turn off the oven, leave the door slightly open, and let the kaak sit inside for 5 minutes to dry further.
- Cool completely before serving so the rings become properly crisp.
Common questions
Can I substitute the semolina, ghee, or nigella seeds in Kaak Malih?
Yes. If needed, use all-purpose flour instead of semolina for a softer texture, though it will be less traditional. Swap ghee with melted butter or neutral oil. Replace nigella seeds with extra sesame seeds or leave them out.
How long does Kaak Malih take from start to finish?
Plan on about 1 hour 30 minutes total. Mixing and kneading take 15 minutes, resting about 45 minutes, shaping 15 minutes, and baking 18–25 minutes depending on your oven and how dark you want them.
What are the most common mistakes when making Kaak Malih?
The biggest mistakes are adding too much water, over-kneading into an overly soft dough, and not sealing the ring ends firmly. Also avoid over-rising; it should only puff slightly, or the kaak can lose its dense crumb.
How should I store Kaak Malih, and can I freeze it?
Store cooled kaak in an airtight container at room temperature for 4–5 days. For longer keeping, freeze in a sealed bag for up to 2 months. Reheat briefly in a low oven to restore crispness and aroma.
What should I serve with Kaak Malih?
Serve it with tea, coffee, or milk, especially at breakfast or as an afternoon snack. It also pairs well with honey, jam, or soft cheese, though many people enjoy it plain because of the savory spice blend.