How to make Kaak Beirut

Why cooks start here

Kaak Beirut is cooked the way street kaak cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

Kaak Beirut, a beloved street food, finds its way into home kitchens with this version that respects tradition while embracing the comforts of family life. The dough, rich with sesame and mahleb, echoes the bustling streets of Beirut, where vendors expertly craft each piece by hand. This recipe captures that essence, allowing you to experience the same warmth and nostalgia at your own table. Biting into the crisp exterior reveals a tender, aromatic center, where the subtle nuttiness of sesame mingles with the fragrant sweetness of mahleb. Optional date molasses adds a touch of Lebanese indulgence. Enjoy it fresh from the oven, where the salt is perfectly balanced, and the flavors are as generous as the hands that make it.