Kaak Malih Recipe from Libya | Delicious and Easy-to-Make

Kaak Malih

Kaak Malih Recipe from Libya | Delicious and Easy-to-Make
Region / culture: Libya | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 6

Introduction

Kaak Malih
Kaak Malih

Kaak Malih is a traditional Middle Eastern pastry that is popular in countries like Lebanon, Syria, and Jordan. It is a sweet and savory pastry that is often enjoyed with tea or coffee.

History

Kaak Malih has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in Lebanon and has since spread to other countries in the region. The recipe has been passed down through generations and is often made during special occasions and holidays.

Ingredients

  • 1 cup of oil
  • 2 spoons of kahmera
  • flour
  • kammon kaak
  • zahr

How to prepare

  1. Mix kahmera with sugar and let it sit for 5 minutes. Put the flour in a bowl and add salt, kammon, jaljalaan, oil, and kahamera. Mix until the mixture becomes soft. Cover and let it rest for an hour. Cut the mixture into kaak shapes and place them in a large pan. Preheat the oven to 350°F for 20 minutes. Place the pan in the preheated oven and bake it.

Variations

  • Add sesame seeds or nuts to the dough for added texture and flavor.
  • Drizzle honey or syrup over the pastries for a sweeter treat.

Cooking Tips & Tricks

Make sure to let the dough rest for at least an hour to allow the flavors to meld together.

- Be careful not to overmix the dough, as this can result in a tough pastry.

- Keep an eye on the pastries while baking to ensure they do not burn.

Serving Suggestions

Kaak Malih is best enjoyed with a cup of tea or coffee.

Cooking Techniques

Bake the pastries in a preheated oven for best results.

Ingredient Substitutions

You can use butter instead of oil for a richer flavor.

- Substitute honey for sugar for a different taste.

Make Ahead Tips

You can prepare the dough ahead of time and bake the pastries when ready to serve.

Presentation Ideas

Serve Kaak Malih on a decorative platter for a beautiful presentation.

Pairing Recommendations

Kaak Malih pairs well with a hot cup of Arabic coffee or mint tea.

Storage and Reheating Instructions

Store Kaak Malih in an airtight container at room temperature for up to a week. Reheat in the oven for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Kaak Malih contains approximately 250 calories.

Carbohydrates

Each serving of Kaak Malih contains approximately 25g of carbohydrates.

Fats

Each serving of Kaak Malih contains approximately 15g of fats.

Proteins

Each serving of Kaak Malih contains approximately 5g of proteins.

Vitamins and minerals

Kaak Malih is not a significant source of vitamins and minerals.

Alergens

Kaak Malih contains gluten and may contain traces of nuts.

Summary

Kaak Malih is a delicious pastry that is high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Kaak Malih is a delicious Middle Eastern pastry that is perfect for special occasions or as a sweet treat. Enjoy this traditional recipe with friends and family for a taste of the Middle East.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Kaak Malih. It was a warm summer day in the bustling market of Beirut, Lebanon. The air was filled with the aroma of fresh spices and herbs, the sound of vendors shouting their prices, and the sight of colorful fruits and vegetables piled high on every corner. I had been browsing through the stalls, searching for the perfect ingredients for my next culinary masterpiece, when I stumbled upon an elderly woman selling a variety of baked goods.

I was immediately drawn to the display of golden, flaky pastries that she had arranged on a wooden table. The woman smiled kindly at me and motioned for me to come closer. "Would you like to try some of my Kaak Malih?" she asked in a soft voice. I had never heard of this particular pastry before, but the delicious scent wafting from the tray was enough to make my mouth water.

I took a bite of the Kaak Malih and was instantly transported to a world of flavors and textures. The pastry was light and crispy on the outside, with a rich, buttery filling that melted in my mouth. It was sweet, but not too sweet, with a hint of warmth from the spices that lingered on my tongue. I knew right then and there that I had to learn how to make this delectable treat.

I struck up a conversation with the elderly woman, who introduced herself as Fatima. She told me that Kaak Malih was a traditional Lebanese pastry that had been passed down through generations in her family. She explained that the recipe was a closely guarded secret, known only to a select few who had been deemed worthy of learning it.

I begged Fatima to share the recipe with me, promising to honor its heritage and pass it on to future generations. She hesitated for a moment, studying me with a shrewd gaze, before finally nodding her head in agreement. "Very well," she said. "But you must promise to never reveal this recipe to anyone outside of your family. It is a sacred tradition that must be preserved."

I made the solemn vow to Fatima, and she proceeded to dictate the ingredients and instructions for making Kaak Malih. I scribbled furiously in my notebook, taking down every detail with care and precision. Fatima watched me closely, correcting me when I made a mistake and offering helpful tips along the way.

After what seemed like hours of instruction, I finally had the complete recipe for Kaak Malih in my possession. I thanked Fatima profusely, promising to return and show her my finished product once I had mastered the art of baking this delicate pastry.

I rushed home to my kitchen, eager to put my newfound knowledge to the test. I gathered the ingredients and set to work, following Fatima's instructions to the letter. The dough came together smoothly under my hands, soft and pliable as I shaped it into the traditional round discs that would become the base of the pastry.

As the Kaak Malih baked in the oven, the sweet scent of butter and spices filled the air, making my stomach growl in anticipation. I watched anxiously as the pastries turned a golden brown, the edges crisp and flaky. When they emerged from the oven, I couldn't resist tearing into one while it was still warm.

The taste was even better than I remembered from Fatima's stall in the market. The Kaak Malih was perfect - light and airy, with a rich, buttery filling that oozed out with each bite. The flavors danced on my tongue, a symphony of sweetness and warmth that brought a smile to my face.

I knew that I had truly captured the essence of this ancient recipe, thanks to the guidance of Fatima and the generations of bakers who had come before her. I vowed to uphold the tradition of Kaak Malih in my own family, passing down the recipe to my children and grandchildren so that they too could experience the magic of this timeless pastry.

And so, every time I bake a batch of Kaak Malih, I am reminded of that fateful day in the market of Beirut, when a chance encounter with a kind stranger changed the course of my culinary journey forever. I am eternally grateful to Fatima for sharing her secret recipe with me, and I strive to honor her legacy with each delicious bite of this beloved Lebanese treat.

Categories

| Libyan Desserts | Libyan Recipes |

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