Kaik el Eid or Kaik el Abbas is a traditional cookie from Lebanon and surrounding countries. It’s flavored with mahlab (spice derived from the cherry pit), anise, nutmeg kaik spice, and black seed. It’s made a little different depending on the country or even the area. Kaik el Abbas is from the south of Lebanon and is a melt in your mouth and crumbly cookie. This recipe is quick to make and the kaik is a perfect pairing with a cup of coffee or tea.

To shape kaik you need a specific mold. You can find it in most Lebanese supermarkets. For the larger standard size mold this recipe will yield 8 cookies. if you use a smaller mold you will most likely double the yield.

kaik el Eid or Kaik el Abbas {كعك العباس/كعك عيد}

Kaik el Eid or Kaik el Abbas is a traditional cookie from Lebanon and surrounding countries. It's flavored with mahlab (spice derived from the cherry pit), anise, nutmeg kaik spice, and black seed.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 8 Large Cookies

Ingredients

  

• 2 cups flour
• 1/2 cup milk
• 1/2 cup melted butter- cooled to room temperature
• 1/2 cup packed light brown sugar
• 1 tsp kaik spice
• 2 tsp mahlab
• 2 tsp baking powder
• 1/2 tbsp sesame seed
• 1/2 tbsp black seed
• 1/2 tbsp anise seed
• oil for molding

Instructions

 

• In a bowl mix flour, baking powder, sugar and spices; combine well.
• Add butter and milk to flour mixture and combine with spoon, then knead until dough comes together.
• Cover dough and leave to rest for 10 minutes.
• Once dough has rested, preheat oven to 350 F.
• Divide dough equally into 8 rounds about 75 g; lightly grease mold with a flavorless oil.
• Dip individual dough ball into oil from one side and place in center of mold. Press dough out to cover mold. oil hand to help spread dough. Turn mold over and slowly release dough  from the edge and let carefully fall onto hand. transfer to baking sheet.
• Bake on middle rack until edges start to brown; about 15 minutes. Switch to broil until Kaik is golden brown.
• Remove onto cooling rack; store in air tight container.