Libyan Kaak Recipe | Traditional Sweet and Savoury Kaak Biscuits

Kaak is a cherished part of Libyan baking, enjoyed in both sweet and savoury varieties. Flavoured with aromatic cumin and baked until crisp and golden, these traditional biscuits are often served alongside tea and shared with family and friends. This recipe includes two classic versions: a lightly sweetened kaak with a delicate crumb, and a savoury kaak seasoned with salt and sweet cumin.

Libyan Kaak Recipe | Traditional Sweet and Savoury Kaak Biscuits

Paired with English Tea No.1

Difficulty

Easy

Time to Make

30 minutes

Blend

English Tea No.1

FEATURED TEA

English Tea No.1

Our English Tea No.1 is a carefully balanced blend of quality Kenyan and Indian leaves, delivering a lively, brisk flavour with a crisp finish. The subtle bergamot notes add a fragrant, citrusy aroma that lifts sweet desserts without overpowering them. Its smooth, refreshing character makes it an ideal companion for rich, buttery cakes like Victoria Sponge, enhancing every bite with a classic British tea-time experience.

English Tea No.1

INGREDIENTS

Sweet Libyan Kaak:

  • 2 cups of oil
  • 1 cup of water
  • 1 level tbsp ammonium bicarbonate
  • 1 cup of sugar
  • Fine cumin, to taste
  • Flour as needed

 

Savoury Libyan Kaak:

  • 1½ cups of oil
  • 1 cup of water
  • 1 level tbsp yeast
  • 1 tbsp salt
  • Sweet cumin, to taste
  • Flour as needed

Method

Sweet Libyan Kaak

  1. Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
  2. In a large mixing bowl, combine the oil, water, sugar, ammonium bicarbonate and fine cumin.
  3. Gradually add the flour, mixing gently until a soft dough forms.
  4. Avoid kneading the dough. Mix only until the ingredients are fully combined.
  5. Shape the dough into your preferred kaak shapes and place on the prepared baking tray.
  6. Bake for 15-20 minutes, or until lightly golden and cooked through.
  7. Allow to cool completely before serving.

 

Savoury Libyan Kaak

  1. Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
  2. Add the water to a bowl and stir in the yeast. Leave for a few minutes until dissolved.
  3. Add the oil, salt and sweet cumin, then mix well.
  4. Gradually add the flour until a soft dough forms.
  5. Do not knead the dough. Mix only until the ingredients are evening combined.
  6. Shape the dough into traditional kaak shapes, using a knife to create decorative cuts if desired.
  7. Arrange on the prepared baking tray and bake for 15-20 minutes, or until golden and fully cooked.
  8. Allow to cool before serving.
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