Ka'ak bil 3anab

Dense ring-shaped cookies sweetened with dibs al-3anab — grape molasses — from the Bekaa harvest season. Earthy, deeply fruited, faintly caramelized, with a crumbly semolina texture and a scent of anise.

Ingredients

• 3 cups all-purpose flour
• 0.5 cup fine semolina
• 0.75 cup grape molasses (dibs al-3anab)
• 0.5 cup vegetable oil
• 1.5 tsp ground anise
• 0.5 tsp ground cinnamon
• 1 tsp baking soda
• 0.25 cup sesame seeds
• 0.25 cup warm water

Method

1. Warm the grape molasses slightly if very thick. Combine with oil and warm water.
2. Whisk flour, semolina, anise, cinnamon, and baking soda in a large bowl.
3. Add the molasses mixture to the dry ingredients and knead into a firm, workable dough.
4. If dough is sticky, add flour a tablespoon at a time. It should hold its shape without cracking.
5. Preheat oven to 175°C (350°F). Line baking sheets with parchment.
6. Roll dough into thick ropes about 1 cm in diameter and form into rings, pinching the ends together firmly.
7. Roll each ring in sesame seeds and press lightly to adhere.
8. Bake 22–25 minutes until the cookies are firm and the sesame seeds are toasted.
9. Cool completely — these cookies are crumbly when warm but firm up to a dense, snappable texture.

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