Quirky Foodster
  1. Back

Breads

Ka’ak bi Halib (Lebanese Milk Bread Rings)

★ ★ ★ ★ ★ (0)
90 min
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 7 g (2 1/4 tsp) instant yeast
  • 80 g (1/3 cup) sugar
  • 5 g (1 tsp) ground mahlab
  • 5 g (1 tsp) salt
  • 240 ml (1 cup) warm milk
  • 60 ml (1/4 cup) vegetable oil
  • 1 egg, beaten, for egg wash
  • 40 g (1/3 cup) sesame seeds

Method

  1. Dissolve yeast with a pinch of the sugar in warm milk, let stand 5 minutes until foamy.
  2. Combine flour, remaining sugar, mahlab and salt in a large bowl.
  3. Add the yeast mixture and oil, knead for 8-10 minutes until smooth and elastic.
  4. Cover and let rise in a warm place for 1 hour until doubled.
  5. Divide dough into 12 equal pieces, roll each into a rope about 25 cm long, and join the ends to form a ring.
  6. Place rings on a lined baking tray, brush with egg wash, and sprinkle generously with sesame seeds.
  7. Let rest for 15 minutes, then bake at 180°C (350°F) for 18-20 minutes until golden brown.
  8. Cool slightly on a wire rack before serving.

Introduction: Soft, slightly sweet ring-shaped rolls flavoured with mahlab and sesame, ka'ak bi halib are a nostalgic teatime bread in Lebanon, often enjoyed with jam, cheese or a cup of coffee.

Cultural Background: Soft, slightly sweet ring-shaped rolls flavoured with mahlab and sesame, ka'ak bi halib are a nostalgic teatime bread in Lebanon, often enjoyed with jam, cheese or a cup of coffee.

Tips: Mahlab has a distinctive cherry-almond aroma; use sparingly as it is quite potent. Brushing twice with egg wash gives a shinier finish.

Variations: A savoury version omits sugar and mahlab, adding za'atar or nigella seeds instead. Some bakeries fill the rings with date paste.

Storage: Store in an airtight container at room temperature for up to 4 days.

Reheating: Warm in the oven at 160°C (325°F) for 5 minutes to freshen before serving.

FAQs:

Q: What is mahlab?

A: Mahlab is a spice ground from cherry pit kernels, giving a subtle floral, almond-like note common in Levantine baking.

Q: Can I substitute mahlab?

A: A small amount of ground cardamom can substitute, though the flavour profile will differ slightly.

© Arscale 2026