Alright this is the modern version I learnt from a Yemeni sister from Michigan. Apparently they use Jiffy All Purpose Baking mix with white flour . It’s easier. BUT MAKE SURE THE MIX DOES NOT HAVE LARD IN IT. So here goes, Bismillah.
1) two 40 0z boxes of Jiffy All Purpose Baking mix
2) 2 egg whites and 2 whole eggs [keep the two egg yolks to brush the cookies before you put them in the oven]
3) 2 cups of white flour
4) 2 cups of milk
5) warm water [enough to make the dough, so amount will vary]
6) 2 cups of Olive Oil
7) 1 tsp of salt
8) 1 and 1/2 tblsp of Yeast
9) 3 tbslp of black seed
Add the white flour and salt to the Jiffy mix. In a bowl combine the yeast, milk, eggs, oil, and black seed. Combine the dry ingredients with the liquid and work into a dough, add water until a firm dough forms. 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 yolks and milk. Bake immediately in a 400 Fahrenheit preheated oven until golden brown and firm. Let cool and store in an air tight container.
Here is what the dough looks like [*when you press it against your palm it should leave a trace of the oil]:
Firm dough forms
pat down dough & cover and let rise
Risen Dough
A Yemeniyah's Recipes 
[…] 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 […]
Yes, I am from michigan as well. We make it very similar!
Good Morning, will you share your recipe please? I’m also in Michigan.
Do U have a recipe for thamoolah. It’s similar to kaak but it’s a soft dough. It’s called ذم ول
I don’t have one as of yet, but I know what you are talking about. They’re like scones. Once I get my hands on a good recipe for them, try it out, will post insha Allah. Keep your questions coming, because there are recipes that I either don’t know but ARE Yemeni or my memory has failed me in retaining them in my head :)
:) thanks a bunch
What kind of white flour do u use?
Yasmine do you mean the brand I used? I use organic white flour. The brand I used was King Arthur White Flour. Here’s their link: http://www.kingarthurflour.com
Yes that exactly what I meant :) thanks. Is it the Same as heckers or aunt jemima?
I don’t know Heckers, and Aunt Jemima I only use for pancakes :) So, it’s either I don’t know or not they’re not the same as King Arthur. Really any white flour would work, but i like to use the organic kind for it’s nutritious value.
Ok thanks I don’t think we have king Arthur, I never hear of it. Is it all purpose flour?
Yes it is. It doesn’t have to be the same brand–or even organic for that matter. Any white flour will work. Experiment.
Got it! Thanks and sorry for asking a million and one questions lol
No problem Yasmine! Any time :)
Mash’Allah…………….Akhti Debaakha!…lol :D
salam sr lamya, thanks for this recipe, I want to try the modern version inshallah, however you don’t mention sugar in that version, is that because it’s already in the baking mix? If not then I would like to have some sugar in the cookies so maybe a qtr cup like in the original recipe? jzk
Wa Alaikum Assalaam Sr. Arrwa–
Yes, sure you can add the sugar to it. These are salty, so there’s no sugar.
Lamya
This reminds me of ramadan in Djibouti and this would be prefect with a warm cup of shaah with xawash
When adding the yeast to the milk should the milk be warm or room tempture?
Room temperature .
I’m looking for a version of this using Corn meal? I think? Please if anyone has the recipe. My email is rosealsabahi@gmail.com Thanks. :)