The aroma, the molded dough of spiced beauty, the memories of our grandmothers and mothers and aunts gathering to bake this goodness come Easter-time. This is one of the many special versions of ka'ak, here the little Lebanese sweet loaves scented with anise and mahleb. They're donut-like, cookie-like, bread-like...all.
A special mold is used to create the design on top (though delightful without, too). In the yesteryears, and maybe some still do, the decorations were made with the tip of a feather. Dan's sister Trisha recalls her childhood pride as the designated ka'ak decorator among the baking women in her mother's kitchen. She closes her eyes in the remembering, it means so much.
The baking for Easter began weeks in advance for those ladies, not simply to store up for the holiday, but to simply fill the kitchen with the beauty of the people and the fun, the scent, the flavors. We know what they knew, that our baking is as much about the experience as it is the end result. So I present my rendition of Dan's mother's kaak recipe, a famous recipe among those who knew her, to bake with your people.
Aunt Louise lamented over her finicky kaak dough, layering it with warm blankets and still not always getting her rise. I swapped out instant yeast for active dry, which helps it go, and faster!, without compromising flavor.
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