Dish

Kaak malih

Kaak malih is made with flour, yeast, sugar, salt, and water. The dough is rolled into thin ropes, which are then twisted into a knot and brushed with egg wash. The bread is then sprinkled with sesame seeds or anise and baked until golden brown. Kaak malih can be enjoyed on its own or served with dips such as hummus or baba ghanoush.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Dessert› Cookie

Origins and history

Kaak malih has been a staple in Lebanese cuisine for centuries. It is often sold by street vendors and is a popular snack throughout the country.

Dietary considerations

Suitable for vegans

Variations

There are many variations of kaak malih, including sweet versions that are flavored with honey or orange blossom water. Some recipes also call for the addition of spices such as cinnamon or cardamom.

Presentation and garnishing

To ensure that your kaak malih is crispy on the outside and soft on the inside, be sure to roll the dough ropes thinly and twist them tightly into a knot. Also, be sure to brush the bread with egg wash to give it a shiny, golden brown crust. For garnishing, you can sprinkle some fresh herbs or drizzle some olive oil on top.

Tips & Tricks

If you want to make sweet kaak malih, you can add honey or orange blossom water to the dough. You can also experiment with different spices such as cinnamon or cardamom to give it a unique flavor.

Side-dishes

Kaak malih can be served with a variety of side dishes, including dips such as hummus or baba ghanoush, or with a salad. It is also delicious when paired with a glass of Lebanese wine such as Chateau Musar.