Featured Lebanese Dishes Recipes

Kaak aka Kaaket El Asrounieh

June 3, 2020

When I saw Dania making these kaak i knew i had to try them. These are my favourite, filled with cheese, zaatar, Picon, or just plain. They’re incredibly easy to make and taste just like the real deal. Minus the pollution if you’re buying them off a street vendor.

Kaak aka Kaaket el Asrounieh

Dania Kazah
Course Bread
Cuisine Lebanese
Servings 6 Kaake


  • 2 1/2 cups All Purpose Flour I mix half bread flour and half all purpose
  • 1 cup Whole wheat flour
  • 1 1/2 tsp Instant Yeast
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 1/4 cup Water at room temp
  • 1/4 cup Milk at room temp
  • 3 tbsp Olive oil
  • 2 cups Sesame seeds
  • 2 cups Water


  • Add all dry ingredients to a large mixing bowl. Add in your oil and rub the flour mixture making sure it's all well coated and turns into a sandy mixture
  • Add room temp water (1 1/4 cup) and milk and mix. Knead the dough for 5-7 mins until it forms a well cohesive dough. Shouldn't be sticky
  • Place the dough into a bowl, cover, and let it rise for an hour
  • Once risen, divide the dough into 6 equal parts. Form into balls and let them rest covered for 30 min
  • Preheat your oven to 260 C. If you're using a convection oven lower the temp to 245C
  • Roll out the balls individually into oval. Cut out a hole at the top making it look like a purse
  • Dip them into water and then into the sesame seeds making sure the dough is well coated
  • Let them rest for another 20 min
  • Bake on baking paper for 10 mins or until they become golden brown. Do not overbake them so they remain chewy and not crunchy
  • Serve with sumac, cheese, labneh or anything you like

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1 Comment

  • Reply Reina June 4, 2020 at 12:48 am

    Can we use all purpose flour instead of the whole wheat?
    Thank you!

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