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Savory Libyan Ka'ak

Savory Libyan Ka'ak

Ka'ak is a beloved ring-shaped cookie deeply rooted in Libyan cuisine. This savory version is seasoned with spices and topped with sesame seeds, offering a satisfying crunch. Traditionally baked for celebrations and family gatherings, it's one of those timeless recipes passed down through generations across North Africa and the Middle East.

Cookie Middle East Salty Moderate

Regional Variations

Ka'ak recipes vary widely across the Middle East — from sweet anise-flavored versions in Lebanon to the savory sesame rings found throughout Libya and Egypt.

The Recipe

Yield 60–70 Ka'aks
Prep Time 20 minutes
Baking Time 30 minutes
Total Time 50 minutes

Ingredients

Main Dough

  • 4 cups (500g) all-purpose flour
  • 1 tablespoon (10g) baking powder
  • ⅓ cup (75ml) vegetable oil (olive oil optional)
  • ½ tablespoon (8g) sugar
  • ½ tablespoon (10g) salt
  • 1 cup (240ml) water

Egg Wash & Topping

  • 1 large egg
  • 6 tablespoons water
  • Sesame seeds, for topping

Instructions

  1. Prepare the dough Combine flour, baking powder, sugar, and salt in a large bowl. Rub in the vegetable oil until the mixture resembles coarse crumbs. Gradually add water, mixing until a soft dough forms.
  2. Knead Transfer to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
  3. Preheat oven Preheat your oven to 340°F (170°C) and line a baking sheet with parchment paper.
  4. Shape the Ka'aks Divide the dough into equal portions. Roll each piece into a thin rope and form into a ring, pressing the ends firmly together to seal.
  5. Apply egg wash Mix the egg with 6 tablespoons of water. Brush each ring generously with the egg wash, then sprinkle sesame seeds over the tops.
  6. Bake Bake for 30 minutes until deep golden brown and firm to the touch.
  7. Cool Allow to cool completely on a wire rack before serving. Best enjoyed with tea or coffee.

Tips & Notes

These traditional ring-shaped cookies are often enjoyed during special occasions. Their crunchy texture makes them ideal for dipping in tea or coffee. They keep well in an airtight container for up to two weeks.