Kake كعك ~ Arabic Cookie ~ Organic

A simple yet tasty cookie to have with a nice cup of tea.  These cookies are a traditional Middle Eastern cookie that I grew up having.

The ingredient that makes this cookie unique is the spice, mahlib.  It is a spice cultivated from  the seeds of Prunus Mahaleb as known as the St. Lucie cherry.  The kernels are extracted from the cherry pits and then ground to a powder.  The taste and smell are a bit of an almond and cherry flavor.  You can find this in any Middle Eastern shop or at Amazon.

Health Benefits if Black Seeds

“A cure for every disease except death.” (Sahih Bukhari)  Now when you read this hadith it sounds like the black seed is a cure for everything.  But there is confusion when translating form the original Arabic.  In the Hadith the Arabic word is “shifa” and not “al-shifa”.   Not to delve into too much grammar here but I just want to clarify the correct meaning of the hadith.  The original word “shifa”comes without a definite article which means it is not saying ‘the cure’ but it is a cure/benefit that contributes to most diseases.

•   potency against respiratory ailments.
•   acts as an antihistamine which helps to reduce the negative symptoms of allergy sufferers.

How to make Kake

The first thing you want to do is combine the flour, sugar and spices.  Whisk together.  Next you want to melt the butter along with the milk(because you want the milk to be warm when you mix the wet and dry ingredients).

                                                                 Dry Ingredients                                                            Wet Ingredients

Then mix the two.  Be sure the milk and butter are not to hot, if they are allow time to cool a bit because you will be mixing this by hand.   Once the wet and dry are almost combined add in the cup of oil.

This is what the batter looks like.  You want to make sure it is mixed well.  If the batter feels dry you can add more warm milk.  I would try maybe a half cup at a time.

Kake mold~ this can be purchased at any Middle Eastern shop.  I have yet to find them online.

IMPORTANT!  BE SURE THE MOLD IS WELL OILED – THE DOUGH WILL STICK AND MESS UP YOUR DESIGN.  You may need to do this after every few cookies.  Just keep a small bowl with a bit of oil in it near you and dip your fingers in it when you need to oil your mold.  

Start with a ball of dough I would say the size of two golf balls. Then place on the center of the mold.  Gently press the dough into the mold and continue to press out to the near edge.  Once you are done pressing gently lift the cookie from the mold and place on cookie sheet.   Then continue until your tray is full.

Bake at 400 degrees for about 20 minutes.  Initially place tray on lower rack until brown on the bottom.  This should take about 10 minutes depending on your oven.  In the meantime start another tray.  After the ten minutes move tray to upper rack until a nice golden brown, and place second tray on the bottom rack.  Continue to rotate the trays as you fill them.  This recipes makes approximately 5-6 dozen.

*Note- you may notice in the picture above there are a few that are done to a dark brown.  That is ok!  They are delicious like that if you like a crunchy cookie.  My father-in-law loves them like that.   You have the flexibility to make them to your liking.

Ingredients:

5 lb. organic flour

4 cups organic sugar

1 heaping tbsp yeast

2 tbsp. black seeds

1 tbsp mahlib

1 tbsp anise seeds

4 cups milk

4 sticks grass-fed butter

1 cup oil-avocado

Mix the dry ingredients.

The first thing you want to do is combine the flour, sugar and spices.  Whisk together.  Next you want to melt the butter along with the milk(because you want the milk to be warm when you mix the wet and dry ingredients).

Then mix the two.  Be sure the milk and butter are not to hot, if they are allow time to cool a bit because you will be mixing this by hand.   Once the wet and dry are almost combined add in the cup of oil.

You want to make sure it is mixed well.  If the batter feels dry you can add more warm milk.  I would try maybe a half cup at a time.

IMPORTANT!  BE SURE THE MOLD IS WELL OILED – THE DOUGH WILL STICK AND MESS UP YOUR DESIGN.  You may need to do this after every few cookies.  Just keep a small bowl with a bit of oil in it near you and dip your fingers in it when you need to oil your mold.  

Start with a ball of dough I would say the size of two golf balls. Then place on the center of the mold.  Gently press the dough into the mold and continue to press out to the near edge.  Once you are done pressing gently lift the cookie from the mold and place on cookie sheet.   Then continue until your tray is full.

Bake at 400 degrees for about 20 minutes.  Initially place tray on lower rack until brown on the bottom.  This should take about 10 minutes depending on your oven.  In the meantime start another tray.  After the ten minutes move tray to upper rack until a nice golden brown, and place second tray on the bottom rack.  Continue to rotate the trays as you fill them.  This recipes makes approximately 5-6 dozen depending on the size you make the cookies.

Hope you enjoy!

These are the stainless steel trays I use.  They are healthier to use than aluminum.  Not to worry if you see them warp.  They do warp at higher temperature but they return to normal once they are cooled.

These are

Peace and Blessings,

Deanna