I watched her roll and stretch the bread and then put it in the oven with a wooden peel all the while she was telling stories or Lebanon and her youth. 1 teaspoon ground coriander. Must have been a spartan birth, and chilly in here, my mom said, probably imagining giving birth to her five children in a space like that. Ingredients for about 8 portions Lebanese Mountain Bread: 1/2 cup bread flour. Stale bread will suck up all that delicious sweet custard in bread pudding. Warm the clarified butter and milk in a small saucepan over low heat or in the microwave just until the butter is melted. The dough is basked off in a greased pan and then soaked in a sugar syrup to top it off and create a moist cake. I like the spices etc. I, too, hope to one day visit the land of my “ancestors” (my grandfather was born in Lebanon and emigrated in early 1900s). Your comments on the trip to Lebanon was so touching. This past Pascha we made Easter Cookies, I even bought him his own set of moulds for mamoul. Ingredients for about 8 portions Lebanese Mountain Bread: 1/2 cup bread flour. Heat the butter, half and half, sugar and rose water in a small saucepan over medium heat. Dear Maureen, I am thrilled by your story and the recipe for what we called “Easter bread”. Using all of your strength, press the ball of dough into the mold firmly with the palm of your hand numerous times without lifting the dough to get the imprint on the top of the dough. At the heart of this side of the house is the room where my grandfather was born. Lightly oil a large bowl with the olive oil. In a large bowl, stir together the flour and salt. Oh delightful. but I want to make a cookie and don’t like the cake or biscuit could I use baking soda or baking powder. Cool that you make a collection of cookie and butter molds, and that you wrote! Thank you for the report. Sift the flour, yeast, salt, and sugar together. Happy Easter to you and yours! 1 tablespoon ground allspice. Inside, the coffee and cigarettes came out (the smoking there is as common as the little cups of intense Arabic coffee) as we dove into the family tree. I’m so happy to have found your website and recipe. We won’t be making ka’ick this year. Add the vegetable oil and rub using your finger tips until the flour mixture becomes like sand. Mom had said from the start that she would not make this trip to Lebanon with us, it was just too much for her, and then days before we left she heard me reading a message of welcome and anticipation that I’d received from her family. Above all we brought a piece of Grandpa Abowd’s home. Mix until … This family was very cruel to her and she had no choice but to come tot he U.S. to be with her brother with the promise that the priest would go back and get the baby. Happy Easter to you and your Mom and the rest of the family. That should work fine, Mary Anne. My fiancé is a Shaheen! Markouk made with 100 percent wheat flour turns out chewy and not very appetizing. And because the cheese is soaked in a mahlab (sour cherry pit powder) syrup, it has the light taste of bitter almonds to cut through the sweetness. What an honor. The march of the French army to Cairo was attended by an uninterrupted succession of combats and victories. Pies..incredible! Save my name, email, and website in this browser for the next time I comment. Carefully remove the flattened dough and place face-up on an ungreased sheet pan. $9.99 $ 9. Thank you so much for this–I’ll try it as soon as I can find the time. Happy Easter Cousin Maureen (We must be cousins somehow)..you have made the season happy for me with this reminder of Mama’s ka’ik and Sitto kisses. We use the bottom of a cut-glass ashtray as our press. Keep the ka’ik well-covered or in an airtight container for up to three days. Get it as soon as Mon, Jan 11. That is music to my ears (and eyes), Thelma! When the Food Editor finds you, you have been found! Your email address will not be published. bakeawaywithme.com. Pinch the edges five or six times around the circle and poke with the tines of a fork over the top. Required fields are marked *. Dip each sweet bread face-down into the glaze and place on a cooling rack to dry. The would never return the baby to her, first they said he died and then they just said no. Try authentic Kanafa, Ashta, Baklava & more sweets today! Everything she baked was always perfect. Everyone raved the Ka’ik was the best they have ever tasted. Find the molds at Maureen Abood Market. Do you have a recipe for the Ka’ak the lady was holding in the photo in this article? Our Markouk is baked fresh daily and is made with 75 percent wheat flour. There were piles of the beautiful stone bedrock of Lebanon all around the construction site of the house, chunks that were heavy and laden with dust. 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