Moroccan · Snack
Sesame & Anise Savoury Rings (Ka'ak Malih)
These crunchy little savoury rings, scented with anise and sesame, are Morocco's answer to a cracker — twisted into small hoops, boiled briefly then baked hard so they keep for weeks in a tin. Barely sweet and pleasantly dense, they are made to dunk in tea or coffee and to snack on all day.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Serves
- 8
- Level
- Advanced
Ingredients
- 400 g plain flour
- 80 ml olive oil
- 80 ml neutral oil
- 1 tsp salt
- 1 tbsp aniseed, ground
- 1 tbsp sesame seeds, plus more for coating
- 1 tsp baking powder
- About 150 ml warm water
- 1 egg, beaten (to glaze)
Method
- 1
Make the dough
Mix the flour, salt, ground anise, sesame and baking powder, work in the oils, then add warm water gradually to a firm, smooth dough. Rest 20 minutes.
- 2
Shape rings
Roll pieces into thin ropes and join the ends into small rings a few centimetres across.
- 3
Blanch
Drop the rings into a pan of simmering water in batches; they sink then rise. Lift out as they float and drain.
- 4
Glaze and coat
Brush with beaten egg and dip in extra sesame seeds.
- 5
Bake hard
Bake at 180°C for 25–30 minutes until deep golden and crunchy right through. Cool completely.
Chef's tips
- The brief boil before baking gives ka'ak their characteristic dense, crunchy bite.
- Roll the ropes evenly so the rings bake through at the same rate.
- Bake until genuinely hard and dry so they keep for weeks in an airtight tin.
Frequently asked questions
Why boil the rings before baking?
Blanching gelatinises the surface starch, giving ka'ak their firm, glossy, dense crunch and long keeping quality, much as boiling does for bagels.
Are these sweet or savoury?
This version is savoury and only faintly sweet, scented with anise and sesame for dunking. There are also sweeter ka'ak made with more sugar for dessert.