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home > recipes > cookies > kaak bi haleeb
from NY, US 500 g flour 100 g butter 2 Tbs olive oil 1 cup of milk 200 g sugar 1 tsp yeast 1 tsp powdered aromatic spice (wild cherry seed, cloves or aniseed) These are really a Lebanese crunchy cookie and almost taste like a spice cookie, usually served with afternoon tea but also great with a glass of milk! Mix the flour, yeast, aromatic plants and gradually add the olive oil and melted butter. Dilute the sugar in the milk and add to the mixture. Knead the dough, and allow to rest for 2 hours. Shape flat cakes about 7 cm in diameter and 1 cm thick. They can also be stretched in the shapes of bracelets thick as a finger. Bake in medium oven after preheating it at a high temperature. Once the kaaks are baked, you can dilute 2 tablespoons of sugar in half a cup of milk and dip the top face of the cakes in it, then sprinkle them with sugar. Allow to dry a bit before serving.

Kaak Bi Haleeb


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keyword: haleeb
ethnicity: middle eastern
recipes for cookies
recipes by butterflydog
Email Address:
(posted February 1, 2011)

from NY, US

500
g flour
100
g butter
2 Tbs
olive oil
1 cup of
milk
200
g sugar
1 tsp
yeast
1 tsp powdered
aromatic spice (wild cherry seed, cloves or aniseed)

These are really a Lebanese crunchy
cookie and almost taste like a spice cookie, usually served with afternoon tea but also great with a glass of milk!

Mix the
flour,
yeast, aromatic plants and gradually add the olive oil and melted butter. Dilute the sugar in the milk and add to the mixture. Knead the dough, and allow to rest for 2 hours. Shape flat cakes about 7 cm in diameter and 1 cm thick. They can also be stretched in the shapes of bracelets thick as a finger. Bake in medium oven after preheating it at a high temperature.

Once the kaaks are
baked, you can dilute 2 tablespoons of sugar in half a cup of milk and dip the top face of the cakes in it, then sprinkle them with sugar. Allow to
dry a bit before serving.



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