Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it come to room temperature before shaping.
BREAKFAST
Libyan Ka'ak (Sesame Seed Cookies) with Mint Tea
These traditional Libyan Ka'ak are delightful, subtly sweet sesame seed cookies, perfect for dipping into a warm, fragrant glass of mint tea. Enjoy them as a comforting breakfast or a light snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, anise seeds, and salt.
02
Pour in the vegetable oil and milk. Mix with your hands until a soft, pliable dough forms. If the dough is too sticky, add a tiny bit more flour; if too dry, add a few drops of milk.
03
Divide the dough into 12 equal pieces. Roll each piece into a rope about 4 inches long, then join the ends to form a ring shape.
04
Place the sesame seeds in a shallow dish. Dip each ka'ak ring into the sesame seeds, pressing gently to ensure they adhere well to both sides.
05
Arrange the sesame-coated ka'ak on a baking sheet lined with parchment paper. Bake in an oven at 350°F/175°C for 12-15 minutes, or until golden brown and firm to the touch.
06
While the ka'ak bake, prepare the mint tea. Bring 4 cups of water to a boil in a small saucepan. Add the fresh mint leaves and 2 tablespoons of sugar. Simmer on low heat for 3-5 minutes, then strain the tea into cups.
07
Remove the ka'ak from the oven and let them cool on a wire rack. Serve the warm ka'ak alongside freshly brewed mint tea.
About This Recipe
These traditional Libyan Ka'ak are delightful, subtly sweet sesame seed cookies, perfect for dipping into a warm, fragrant glass of mint tea. Enjoy them as a comforting breakfast or a light snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the anise seeds in a dry pan before adding them to the dough. Ensure your mint tea is brewed to your preferred strength; longer steeping will result in a stronger flavor.
Easy Substitutions
You can substitute olive oil for vegetable oil for a slightly different flavor profile. If anise seeds are unavailable, a pinch of ground fennel or cardamom can be used. For the tea, green tea bags can be used as a base if fresh mint is scarce.
Storage & Reheating
Store cooled ka'ak in an airtight container at room temperature for up to 5 days. The mint tea is best enjoyed fresh but can be refrigerated for up to 2 days and reheated.
Serving Suggestions
Serve these Ka'ak with a side of fresh dates or a small bowl of honey for extra sweetness. They are also excellent with a dollop of labneh (strained yogurt) for a savory twist. For a more substantial breakfast, pair them with a simple fruit salad. Enjoy them as an afternoon snack with friends and family.
Common Mistakes
Overworking the dough can lead to tough cookies, so mix until just combined. Not pressing the sesame seeds firmly enough can cause them to fall off during baking. Baking for too long will result in overly dry ka'ak, so keep an eye on their color. Forgetting to strain the mint leaves from the tea can make it bitter if left too long.
Frequently Asked Questions
What kind of mint is best for the tea?
Spearmint is traditionally used for its sweet and refreshing flavor, but peppermint can also be used for a stronger, more invigorating tea.
Can I freeze the baked ka'ak?
Yes, once completely cooled, freeze them in an airtight container for up to 1 month. Thaw at room temperature or warm gently in a low oven.
MORE TO KNOW
Libyan Ka'ak are often made with a variety of spices, and the texture can range from soft to crunchy. This recipe aims for a slightly crisp exterior with a tender crumb, perfect for dipping. The key to a good ka'ak is not to overwork the dough, which can make the cookies tough. The mint tea, or 'Shay bil Na'na' as it's known in Libya, is a staple and often served very sweet, providing a refreshing contrast to the cookies.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.