Dairy-Free • Contains Eggs • Contains Gluten
Syrian ka’ak are the sesame-coated bracelet cookies that have sweetened celebrations in the Syrian Jewish community for generations. Golden rings of tender dough, fragrant with mahlab and anise, encrusted with toasted sesame seeds — they are as beautiful as they are delicious, and they are deeply woven into the fabric of Syrian Jewish life.
In Aleppo and Damascus, ka’ak were baked for every joyous occasion: britot, engagements, holidays, and the weekly Shabbat. Their ring shape symbolizes continuity and wholeness, making them especially meaningful for celebrations of new beginnings. The mahlab — ground cherry pit kernel — gives them an utterly distinctive flavor that is floral, slightly nutty, and unmistakably Syrian.
These are not soft, chewy cookies. They are meant to be firm, dry, and perfect for dunking in tea or Arabic coffee. They keep for weeks in a tin, which made them ideal for sending as gifts and including in mishloach manot.
What Makes This Special
- Mahlab and anise — the signature Syrian flavor combination, floral and aromatic.
- Sesame seed coating — a thick crust of toasted sesame for crunch and nuttiness.
- Ring shape — symbolizes continuity and joy in Syrian Jewish tradition.
- Incredible keeping quality — stays fresh for weeks, perfect for gifts and shipping.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Uses vegetable oil. No dairy.
Hafrashat Challah
This recipe uses approximately 375 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: Mezonot
- After eating: Al HaMichya
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 375 g | 2¾ cups + 2 Tbsp | 100% |
| Granulated sugar | 100 g | ½ cup | 26.7% |
| Fine sea salt | 3 g | ½ tsp | 0.8% |
| Baking powder | 5 g | 1 tsp | 1.3% |
| Ground mahlab | 8 g | 1½ tsp | 2.1% |
| Ground anise seed | 3 g | ¾ tsp | 0.8% |
| Neutral vegetable oil | 100 g | 7 Tbsp | 26.7% |
| Large eggs | 100 g | 2 large | 26.7% |
| Warm water | 60 g | ¼ cup | 16% |
| Vanilla extract | 5 g | 1 tsp | 1.3% |
| Total Dough Weight | ~759 g | — | — |
Coating
- 150 g (1 cup) sesame seeds
- 1 egg white, lightly beaten
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
Whisk flour, sugar, salt, baking powder, mahlab, and ground anise in a large bowl.
Step 2: Add Wet Ingredients
Add oil, eggs, water, and vanilla. Stir until a smooth, pliable dough forms. The dough should not be sticky. Knead briefly by hand for 1–2 minutes until uniform.
Step 3: Shape
Pinch off walnut-sized pieces (about 25 g each). Roll each into a rope 12–15 cm (5–6 inches) long. Join the ends to form a ring, pressing firmly to seal. You should have about 30 rings.
Step 4: Coat with Sesame
Spread sesame seeds on a plate. Brush or dip each ring in beaten egg white, then press both sides into sesame seeds until generously coated.
Step 5: Bake
Preheat oven to 175°C (350°F). Place rings on parchment-lined sheet pans, spacing 2 cm apart. Bake 18–22 minutes until golden and the sesame seeds are toasted. The cookies will firm as they cool.
Storage & Make-Ahead
- Room temperature: 3–4 weeks in an airtight container. They actually improve after a day or two.
- Shipping: These ship beautifully. Pack tightly in a tin with wax paper between layers.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Ka’ak are too hard | Slightly overbaked or too much flour | Reduce bake time. These should be firm but not rock-hard. They are dunking cookies. |
| Rings open during baking | Ends not sealed well | Overlap the ends by 1 cm and press firmly. A dab of egg white helps seal. |
| No mahlab flavor | Mahlab is stale or too little used | Buy whole mahlab kernels and grind fresh. Pre-ground mahlab loses potency quickly. |
Frequently Asked Questions
Where can I find mahlab?
Middle Eastern grocery stores carry mahlab (also spelled mahleb or mahaleb). It is sold whole or ground. Buy whole kernels and grind in a spice grinder for the best flavor. Online specialty spice shops also carry it.
Can I omit the mahlab?
You can, but the cookies will lose their distinctive Syrian character. If mahlab is unavailable, substitute a combination of ¼ tsp almond extract and ¼ tsp vanilla extract, though the flavor will be different.
What is the proper way to eat ka’ak?
Traditionally, ka’ak are served with Arabic coffee or tea. They are firm cookies meant for dunking — dip one end into your coffee and enjoy the contrast of crispy sesame and the warm, spiced dough softened by the hot drink.
Are these the same as Jerusalem ka’ak?
No. Jerusalem ka’ak (ka’ak al-Quds) are large sesame bread rings sold by street vendors. Syrian ka’ak are small, sweet cookies. They share the sesame coating and ring shape but are entirely different in size, texture, and purpose.
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