Sweets & pastries
Kaak (Moroccan Sesame Ring Cookies)
كعك · kaʿk
Kaak are ring-shaped Moroccan cookies made from a semolina dough flavoured with aniseed and coated in sesame seeds, briefly boiled in water before baking — a step that gives them their characteristic dense, slightly chewy-crisp texture, distinct from a plain baked biscuit. They're a festive treat, especially associated with Mawlid, the celebration of the Prophet's birthday.
- Origin
- Across Morocco
- Type
- Boiled-then-baked ring cookie
- Eaten at
- Mawlid, family gatherings, tea time
- Key flavour
- Aniseed, sesame, semolina
What Kaak is
A dough of semolina or flour, flavoured generously with aniseed, is shaped into small rings, rolled in sesame seeds, and briefly boiled in water before being baked — a two-stage process shared with bagels and some Levantine ka'ak breads.
The boiling step firms up the outside and gives kaak a denser, slightly chewier bite than a standard cookie once baked, with the toasted sesame coating adding crunch and nuttiness against the aniseed-scented interior.
Origin & story
Kaak is especially associated with Mawlid, the celebration of the Prophet Muhammad's birthday, when it's baked in Moroccan households alongside other festive sweets and shared with family and neighbours.
Its boiled-then-baked technique places it within a wider Mediterranean and Middle Eastern family of ring breads and cookies, adapted in Morocco with a distinctly local aniseed-and-sesame profile.
Key ingredients at a glance
- Semolina or flour
- Aniseed
- Sesame seeds
- Sugar
- Water, for boiling before baking
This is a flavour snapshot, not a recipe.
When & how it's eaten
Kaak is eaten as a snack or with tea, offering a firmer, more rustic texture than the crumbly cookies of the ghriba family, and it keeps reasonably well once baked.
It's especially prepared and shared around Mawlid, appearing on the festive table alongside other sweets rather than as an everyday treat.
Regional variations
Some versions add a touch of orange blossom water to the dough; ring size and how heavily they're coated in sesame vary by baker and household.
It stands apart from Morocco's other cookies like ghriba and fekkas through its distinctive boiled-then-baked technique and ring shape.
Where to try it in Marrakech
Kaak appears at bakeries especially around Mawlid, and some traditional pastry shops carry it more regularly — ask specifically for the boiled sesame ring cookie if it isn't labelled.
A Moroccan dessert class covering festive sweets can introduce kaak alongside more familiar pastries — read more about Mawlid traditions in the guides.
Frequently asked questions
What is kaak?
A ring-shaped Moroccan cookie made from aniseed-flavoured semolina dough, coated in sesame seeds, briefly boiled and then baked until firm and golden.
Why is kaak boiled before baking?
The brief boil firms the exterior and gives the finished cookie a denser, slightly chewier bite than a dough that is only baked.
When is kaak traditionally eaten?
Especially around Mawlid, the celebration of the Prophet Muhammad's birthday, though it's also enjoyed more generally with tea.