Palm Sunday is celebrated throughout Lebanon with much traditions, and Lebanese culinary traditions are also part of that ritual.
“Kaak el Chaanineh” is a famous kaak that is baked especially for Palm Sunday, but its recipe differs slightly from region to another. This recipe is from Koura and Batroun, North Lebanon.
1 kilo of unbleached all-purpose flour
1 cup of oil
1/2 cup of water
2 teaspoons of yeast
2 cups of sugar
1 cup of sesame
1 1/2 teaspoon of salt
1/2 teaspoon of mahlab
1/2 teaspoon of nutmeg
1/2 teaspoon of anis
- Place the flour and salt and all spices in a mixing bowl. Combine the dry ingredients for a few seconds.
- Proof the yeast with 1/2 cup of warm water and the sugar for a few minutes.
- Add the oil to the flour mixture and combine well until the flour particles are moistened.
- Add the yeast mixture, mix with the dough hook or by hand until you get a firm ball.
- Let it rest covered for 1 hour. Set it in a warm place to rise for at least one hour, until doubled in size
- When the dough has doubled in volume, form into 20 balls. Cover with a damp towel and let them rise.
- Form each ball into a long rope. Cut into smaller ropes press the ends to form a ring and covert it with sesame seeds.
- Bake in a 375F oven for about 15 minutes till golden. Then reduce the oven to 175F and let them dry out for another 30 minutes or until they sound hollow when tapped with a knife.