Traditional Arabic Eid Ka'ak Cookies

1. In a deep heat-resistant bowl, place the flour and salt.

2. In a medium-sized pot with a thick bottom, place the ghee and butter, and heat over medium heat until the ghee melts, boils, and becomes very hot.

3. Add the mahlab to the flour and sprinkle the sesame seeds on the flour without stirring.

4. Pour the hot ghee over the sesame seeds; this step is important for toasting the sesame.

5. Using a wooden spoon, mix the flour with the ghee carefully until well combined. In a deep bowl, place the yeast, warm water, and sugar. Using a fork, mix the yeast lightly with the water. Cover the bowl and let it sit for several minutes until the yeast doubles in size and bubbles form.

6. Pour the yeast mixture over the flour and ghee mixture, and use your fingertips to mix until dough forms. Knead several times until the dough is smooth and elastic.

7. Cover the dough bowl with plastic wrap and place in a warm place for 30 minutes until it doubles in size.

8. Position the rack in the middle of the oven and preheat to 180°C.

9. Prepare shallow baking sheets.

10. Take a piece of dough the size of a walnut or slightly larger. Place it in the palm of your hand and roll it several times to form a ball. Lightly press on the ball to make a thick disc.

11. Using a ka'ak mold or tweezers, decorate the ka'ak pieces as desired.

12. Place the ka'ak on the sheets with 1 inch between each piece.

13. Bake for 18 minutes until the bottom is golden.

14. Remove from oven and let cool completely.

15. Sprinkle generously with fine powdered sugar and serve.

Tips

1. Try this recipe for making ka'ak with various fillings or as preferred by your family.