These easy to make spiced cookies are the perfect accompaniment to cup of coffee or tea.
Hi, I’m Maha Salah from Middle East Monitor and today I’m going to show you how to make Ka’ak Hadrami.
Just from its name, you can tell that Ka’ak Hadrami is a Yemeni dessert originating from the city of Hadhramaut. Ka’ak is an Arabic work usually used to describe a cookie, but I loosely call this a cookie since it is quite dense and bready.
The best part about this dessert is the fact that it is made from pantry staples and you can make it at a moment’s notice, meaning it is perfect for last minute guests. It is also really easy and quick and can be made quicker if you choose to pat the dough down into a large pan rand cutting it into slices rather than making individual cookies.
The key to making this correctly is to have the syrup warm when it is mixed into the dough, but it must be completely cooled down once the cookies come out of the oven and are drizzled with the syrup. Therefore, timing is important. Otherwise, this dessert couldn’t be easier.
Serve them up with a cup of light or dark Arabic coffee or a cup of tea and enjoy!
– 1.5 cups sugar
– 1 cup water
– 1 tsp lemon juice
– 2 cups flour
– ¼ tsp salt
– ¾ tsp baking powder
– 1 tbsp black sesame seeds
– 1 tbsp cardamom
– ½ tbsp cinnamon
– ½- ¾ cup simple syrup (warm)
– ¼ cup softened butter
- To make the syrup, combine the water and sugar in a pot and bring to a boil. Let simmer for 10 minutes, then add lemon juice and boil for another minute. Put aside until warm.
- Combine all of the dry ingredients in a large bowl and mix well.
- Add the butter and rub it into the flour. It should look like breadcrumbs.
- Gradually add in the warm syrup until a firm dough forms.
- Shape into the desired shape, either with moulds, cookie cutters, or by hand.
- Place on a baking sheet and bake at 180 C (160 C in fan-assisted oven) until golden brown.
- Pour some of the cooled syrup onto each cookie as soon as it comes out of the oven and let cool. Enjoy with a cup of coffee or tea.