Lebanese Korshally Ka’ak Tea (كعك الشاي القرشلّي)

Updated at: Thu, 17 Aug 2023 13:52:28 GMT

Step 1

Mix the dry ingredients for few seconds, proof the yeast with 1/2 cup of warm water and the sugar for a few minutes.

Step 2

Add the oil to the flour mixture and. Imbibe well until the flour particles are moistened, add the yeast mixture, and mix with the dough hook or by hand until you get a firm ball.

Step 3

If the dough is on the dry side, add 1 tablespoon of water and mix to incorporate. But If the dough is too sticky sprinkle just a bit of flour and knead just to integrate the ingredients together.

Step 4

Let it rest covered for 15 minutes. Knead again 2 minutes then let it rise in a bowl that has been covered with a thin film, cover the dough with a film as well, set it in a warm place to rise for at least one hour, until doubled in size.

Step 5

When the dough has doubled in volume, divide the dough into equal balls, roughly the size of a ping pong ball.

Step 6

Rub each ball with the palm of your hands, forming a 10 cm or 3.9 inches long rope like dough. You can keep them that logs, or you can pinch the end of the rope together, forming a circle.

Step 7

Dip in the sesame seeds, making sure the sesame covers the kaak on both sides. Place on parchment lined cookie sheets, keep some space between one kaak and another. They don’t rise a lot.

Step 8

Bake in a preheated oven to 160°C/320°F, to a golden color, about 20 to 25 minutes. (Keep Checking them from now and then).

Step 9

Take the Ka'ak out of the oven and leave them to cool down, then put them on a plate and serve with tea or milk.

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