Ka’ak Al Yamani [Yemeni Cookies] –الكعك اليمني

April 8, 2012 by lamyaalmas

These are regular Yemeni cookies, and they are sweet and savory. Makes a great mid afternoon snack with a cup of Yemeni tea. They store well. I am going to include two methods of making this cookies–a traditional one and a modern version that a Yemeni sister from Michigan showed me using “Jiffy All Purpose Baking Mix” So say the magic word “Bismillah” and let’s begin.

You will need:

1) 2 and a 1/2 kilos of white flour [have yet to measure in cups to make it easier for everyone Insha Allah] You can also use wheat flour if you like.

2) 1 1/2 tsp of salt [or more, taste until you feel it is as desired]

3) 2 tbslp of black seed

4) 1/4 cup sugar [granulated or powdered whatever you have on hand]

5) 1 tblsp of yeast

6) 1/2 kilo of ghee [or butter melted] –you can substitute with Canola oil.

7) 7 eggs

8) warm water [enough to make a dough]

I use a mixer, but traditionally this is all done by hand. Mix the dry ingredient together–flour, salt, sugar and yeast–and then place in the bowel of the mixer. Add the warm ghee/butter/or oil and mix well. Crack the eggs, and mix in one cup of water with the eggs. With the mixer on add the water and egg mixture until a firm dough forms–it should be firm in that you can shape it as you wish. Also, the dough should leave a trace of oil when you press it against your palm.

Now you can make the dough into the shapes you want. Some use cookie molds, but for the most part shape by hand. Will include the shapes at the very end of this post Insh’a Allah. After you have shaped them and arranged them on a well greased cookie sheet, cover and let them rise for an hour . Then brush with a mixture of egg yolk and milk and bake in preheated 400 Fahrenheit degree oven until golden brown and firm to the touch–about 40 minutes. Let them cool and then store in an airtight container. For the modern version recipe please click here.

Here are some shapes:

Posted in Yemeni Dishes | 18 Comments

18 Responses

on April 8, 2012 at 2:11 pm | Reply Ka’ak Al Yamani [Yemeni Cookies] –الكعك اليمني [Modern Version] « A Yemeniyah's Recipes

[…] Let the dough rise for an hour and a half. Then start making them into the desired shapes [click here for suggestions] and arrange them apart on a greased cooking sheet. Brush well with mixture of egg […]
on April 16, 2012 at 9:26 am | Reply Mariam

Dear Lamya: Thank You for posting! I tried the cookies this weekend and loved them. It is more like a biscuit. The recipe is also very versitile. I tried a blend of flour and cornmeal and it was great. I’ll be looking forward to more recipes.
on October 25, 2012 at 8:04 pm | Reply Crystal Yahya

Asalamu Alaykum! Eid Mubarak! I’m getting ready to make these, insha Allah, and I did the conversion from kilos to cups. It is 8 cups per kilo, so it would be 20 cups of flour for this recipe : ) Will let you know how they turn out insha Allah
on October 25, 2012 at 8:06 pm | Reply Crystal Yahya

Ok, never mind…I found another conversion of 4 cups per kilo, that sound way more doable : ) sorry for the error above : )
on November 17, 2012 at 11:02 am | Reply bella

I remember eating these when I was in Yemen. Been looking for the recipe for ages, thanks!
- on November 17, 2012 at 11:05 am | Reply Dr. Lamya Almas
  
  Glad I could be of help. I know how it feels when you’re looking for a recipe for a long time and then finally find it. It’s pure bliss to me. That’s why I put this blog together–i was tired looking and asking around for recipes. I needed them all in one in place, so I and others could benefit.
  
  I just hope they turn out as delicious as when you had them in Yemen. Let me know how they turn out Bella.
  
  Lamya
on November 18, 2012 at 10:29 pm | Reply bella

Thanks! :) I will.
on July 29, 2013 at 7:47 am | Reply Shaima

I tried this yesterday ; it came out wonderful! Taste was so good! The only thing I can’t do is get the dough to a perfect ball like how I’ve seen in Yemen to do the second design; any suggestions?
on May 21, 2015 at 1:55 am | Reply sara

As salaamun alaykum

Would love to make these for ramadhan! Is it possible to get the measurement in cups?
- on June 21, 2015 at 2:43 pm | Reply Dr. Lamya Almas
  
  Wa Alaikum Assalaam ,
  
  You mean for the Jiffy All-Purpose Mix? I’ll have to measure it into cups the next time i get some In Sha’ Allah. Use a converter on line and see if that works. I’ll try as well and post if i find it out okay.
  
  Lamya
  - on July 14, 2015 at 8:08 am Nargis
    
    Salam I just wanted to know which flour do use for the kaak?
    Also been trying to make sebaya could you tell me how to make the mixture and which flour you use for it. I do not want it to turn out too greasy.
    Thanks
  - on August 5, 2015 at 6:33 pm Dr. Lamya Almas
    
    Wa Alaikum Assalaam,
    
    I used Organic King Arthur While Flour in almost all my recipes. As for the Sabayyah, I have a recipe on here for it that i have been using for years. Comes out great all the time. Here is the link:https://yemeniyah.com/2010/07/25/bint-al-sahn-or-sabayah-“the-daughter-of-the-plate”-a-k-a-“the-concubine”/
    
    Lamya
on December 18, 2015 at 2:29 am | Reply mariam

alhamdulillah.Jazak Allahu khairan sis.
- on January 14, 2016 at 11:40 am | Reply Dr. Lamya Almas
  
  Wa Iyaki Sis.
on March 29, 2016 at 3:22 pm | Reply Maryam Alameri

Do you think it would be OK to replace the olive kill with butter or do half butter and half olive oil for the jiffy recipe?
- on March 29, 2016 at 4:47 pm | Reply Dr. Lamya Almas
  
  I believe it will work Maryam. The olive oil might change the taste somewhat. Maybe use a less flavorful oil instead with the butter.
  
  Lamya
on June 25, 2016 at 12:53 pm | Reply ziad Al Labed

is this also called thamool? or is thamool a totally different thing?
- on June 25, 2016 at 12:55 pm | Reply lamyaalmas
  
  No this is not Thamool . In Sha Allah if I get my hands on a good Thamool recipe will make and post In Sha Allah.
  
  Lamya