Ka'ak el Eid
Lebanese holiday celebration cookies: buttery rings flavored with anise, mahlab, and sesame — made in enormous quantities for Eid, Easter, and family celebrations, then distributed to neighbors and relatives as edible gifts.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg All-purpose flour
- 200 g, melted Clarified butter (samneh)
- 100 g, softened Unsalted butter
- 200 g Sugar
- 3 large Eggs
- 10 g Active dry yeast
- 200 ml Warm milk
- 2 tsp, lightly ground Anise seeds
- 1 tsp, finely ground Mahlab
- 150 g Sesame seeds
- 2 for egg wash Egg yolk
- ½ tsp Salt
Instructions
- Dissolve yeast in 50ml warm milk with 1 tsp sugar. Let stand 10 minutes until foamy.
- In a large bowl, combine flour, sugar, ground mahlab, ground anise, and salt.
- Add melted clarified butter and softened butter to the flour. Rub in with your hands until the mixture resembles damp sand.
- Beat the eggs and add to the flour with the remaining warm milk and the yeast mixture.
- Knead until a smooth, moderately firm dough forms — about 10 minutes. The dough should be supple but not sticky.
- Cover and let rise for 1.5–2 hours until noticeably puffed.
- Preheat oven to 180°C. Line baking sheets with parchment.
- Take walnut-sized pieces of dough (about 40g each). Roll into 15–18cm ropes and form into rings, pinching ends firmly.
- Brush each ring with egg yolk wash. Press the top into sesame seeds.
- Arrange on baking sheets. Bake 22–25 minutes until golden-brown.
- Cool completely on wire racks before storing. They improve after 24 hours.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Ka'ak el Eid?
Lebanese holiday celebration cookies: buttery rings flavored with anise, mahlab, and sesame — made in enormous quantities for Eid, Easter, and family celebrations, then distributed to neighbors and relatives as edible gifts.
Where is Ka'ak el Eid from?
Ka'ak el Eid comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Ka'ak el Eid vegetarian?
As written, Ka'ak el Eid contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of anise seeds in Ka'ak el Eid?
The anise seeds called for here is part of the traditional recipe and gives Ka'ak el Eid its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Ka'ak el Eid?
In a Lebanese breads spread, Ka'ak el Eid is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Ka'ak el Eid ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.