Moroccan cuisine · Desserts & Sweets

Kaak bel Zhar

Crisp sesame rings made from a fine yeast dough, scented with orange blossom water and served with mint tea.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 80 g sugar
• 1 tsp salt
• 100 ml neutral oil
• 180 ml lukewarm milk
• 3 tbsp orange blossom water
• 1 tsp anise (ground)
• 1 egg
• 120 g sesame seeds

Instructions

1. Mix flour, dry yeast, sugar, salt and the ground anise, add oil, milk and 2 tbsp orange blossom water, and knead for 8 min into a smooth, soft dough; let rise covered for 1 hour.
2. Preheat the oven to 180°C top/bottom heat and line two baking trays with parchment paper.
3. Divide the dough into 24 equal pieces, roll each into a 15 cm strand and press the ends firmly together into a closed ring.
4. Beat the egg with the remaining orange blossom water, brush the rings with it, then press firmly into the sesame seeds on both sides.
5. Place the rings spaced apart on the trays, let rest for 20 min, then bake for 18-20 min until the sesame smells golden brown and the base sounds hollow.
6. Let the kaak cool completely on a rack - only then do they turn properly crisp - and serve with hot mint tea.