Syrian Kaak with Milk
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Try Syrian Kaak with Milk, a traditional Middle Eastern sesame-coated cookie that pairs perfectly with coffee, tea, or a chilled glass of milk. With its delicate blend of spices and rich buttery texture, this kaak recipe is sure to become a favorite.
For a personal twist, I made my kaak smaller and slightly higher than the traditional version—just the way we love it at home. In this post, I’ll walk you through the step-by-step process, complete with a video tutorial and images to guide you.
What Is Syrian Kaak?
Syrian Kaak is a lightly sweetened, spiced cookie with a crunchy sesame seed coating. The dough is enriched with ghee and butter, giving it a melt-in-your-mouth texture. The cookies are shaped into small logs, rolled in sesame seeds, and baked to golden perfection.
Key Ingredients in Syrian Kaak with Milk
- All-Purpose Flour: The base of the dough, providing structure and a light, tender texture to the cookies.
- Ghee and Butter: These add richness and a melt-in-your-mouth quality to the kaak, making it extra flavorful and moist.
- Warm Milk: Used to bind the dough while adding a subtle creaminess to the flavor profile.
- Cinnamon and Cardamom: These warm, aromatic spices give the kaak its signature Middle Eastern flavor.
- Sesame Seeds: A crunchy, nutty coating that adds texture and enhances the overall taste.
- Vanilla: Balances the spices and adds a sweet, aromatic touch to the dough.
How to Make Syrian Kaak
Step 1: Prepare the Sesame Coating
- In a bowl, mix sesame seeds and sugar.
- Add water and stir until the mixture is slightly sticky. Set aside.
Step 2: Make the Dough
- In a small bowl, combine sugar, cinnamon, cardamom, salt, vanilla, and milk.
- In a larger bowl, mix flour, ghee, butter, and baking powder. Rub the mixture together until it resembles wet sand.
- Add the wet ingredients to the dry ingredients and knead. The dough will seem wet at first but will come together as you gather it into a ball.
- Cover and let the dough rest for 14 minutes at room temperature.
Step 3: Shape the Kaak
- Divide the dough into 12 balls (about 30–31 grams each). Shape each ball into a 4-inch log.
- Spread the sesame mixture thinly on a clean surface. Roll each log in the sesame coating, ensuring even coverage.
Step 4: Bake
- Place the logs on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170°C (338°F) for 18 minutes or until golden brown. For a crispier cookie, bake a little longer.
- Transfer the baked kaak to a cooling rack and let them cool completely before serving.
Tips and Notes for Perfect Kaak
- Adjusting the Size: I make my kaak smaller and slightly higher than the traditional shape, which works wonderfully for individual servings.
- Flour Substitution: Replace half of the all-purpose flour with whole wheat flour for a heartier version.
- Customize the Spices: If you’re not a fan of cinnamon or cardamom, feel free to swap them with nutmeg, anise, or even vanilla alone.
- Toasting Sesame Seeds: For a deeper flavor, lightly toast the sesame seeds before coating the dough.
- Oven Preheating: Preheat your oven for at least 30 minutes to ensure even baking.
Serving Suggestions
Syrian Kaak is best enjoyed:
- With a hot cup of tea or coffee.
- Paired with a tall glass of cold milk for a comforting snack.
- As a delightful treat in a dessert platter alongside other Middle Eastern sweets.
Why Make Syrian Kaak at Home?
Homemade kaak is fresher, tastier, and more customizable than store-bought versions. Plus, the aroma of cinnamon, cardamom, and toasted sesame filling your kitchen is absolutely irresistible!
⭐PLEASE RATE AND REVIEW
If you have tried this Syrian Kaak with Milk recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Syrian Kaak with Milk
Learn how to make Syrian Kaak with Milk, a delectable Middle Eastern treat. Follow our step-by-step recipe for a homemade delight.
Print
Pin
Rate
Servings: 12 Cookies
Calories: 178kcal
Ingredients
For the dough
- 1 ½ cups or 170 grams all-purpose flour
- 3 tablespoon ghee
- 2 tablespoons unsalted butter
- ¼ cup warm milk
- 4 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 1 teaspoon vanilla
For the sesame coating
- ½ cup sesame seeds
- 1 tablespoon sugar
- ½ tablespoon water
Instructions
Making the Sesame Coating
- In a bowl, combine the sesame seeds and sugar, mixing well.
- Add water to the mixture and stir until combined using a fork or spoon. Set it aside.
Making the Dough
- In a small bowl, mix together sugar, cinnamon, cardamom, salt, vanilla, and milk. Set this aside.
- In a large bowl, add flour, ghee, butter, and baking powder. Rub the mixture together until you achieve a texture resembling wet sand.
- Incorporate the wet ingredients prepared in the first step into the dry ingredients and knead the mixture. The dough will appear wet and unmanageable at first, but it will come together when you gather it into a ball.
- Cover the dough and let it rest on the countertop for 14 minutes.
- Divide the dough into 12 balls, each weighing between 30 and 31 grams; you can adjust the size if desired. Take each ball and shape it into a small log, about 4 inches long.
- On a clean working surface, spread the sesame mixture into a thin layer.
- Roll each small log gently over the sesame mixture, then place it on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170°C (338°F) for 18 minutes or until golden brown. If you prefer a crispier cookie, you can bake them for a longer time.
- Once baked, remove the cookies from the oven and let them cool on a cooling rack.
- **Enjoy your cookies with coffee, tea, or a chilled glass of milk!**
Video
Notes
- You can substitute half of the all-purpose flour with whole wheat flour if desired.
- If you do not prefer the spices used in this recipe, you can omit one or both and replace them with your favorite spices or seeds.
- Since oven performance may vary, preheating your oven to the specified temperature for 30 minutes before baking will help achieve a crispy cookie (kaak).
- To enhance the flavor, you can toast the sesame seeds before mixing them with sugar and water. Alternatively, you can omit the sesame altogether and enjoy plain cookies.
Nutrition
Serving: 1 Cookie | Calories: 178kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 128mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 0.01mg | Calcium: 88mg | Iron: 1mg
Subscribe to Our Newsletter!Download 2 free eBooks, get Giveaway notifications, and New recipes will be sent to your inbox. Subscribe!
