Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup ground pistachios
- 1 tsp active dry yeast
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1/4 cup sesame seeds
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, ground pistachios, yeast, cardamom, and salt. Mix on low speed until combined.
2. With the mixer running on low, slowly pour in the warm water and vegetable oil. Mix until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces and roll each piece into a rope about 10 inches long.
7. Form each rope into a circle, overlapping the ends and twisting them together to seal.
8. Dip each circle into a bowl of sesame seeds, pressing gently to adhere.
9. Place the circles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 1 hour 35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 12 Pistachio Kue Kaak.
Nutritional information:
Calories: 180
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 3g
Protein: 3g
Substitutions for ingredients:
- You can use any type of nut flour instead of ground pistachios.
- You can use honey instead of sugar.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add raisins or chopped dried apricots to the dough.
- You can sprinkle the circles with cinnamon sugar instead of sesame seeds.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Letting the dough rise in a warm, draft-free place is important for the yeast to activate and for the dough to rise properly.
- Press the sesame seeds gently onto the circles so they don't fall off during baking.
Storage instructions:
Store the Pistachio Kue Kaak in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Pistachio Kue Kaak, place them in a preheated 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the Pistachio Kue Kaak on a platter with a sprinkling of powdered sugar.
Garnishes:
Garnish the Pistachio Kue Kaak with additional ground pistachios or chopped nuts.
Pairings:
Serve the Pistachio Kue Kaak with a cup of hot tea or coffee.
Suggested side dishes:
The Pistachio Kue Kaak can be served as a snack or dessert on its own.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot.
- If the circles don't hold their shape during baking, they may not have been twisted together tightly enough.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Kue Kaak is a traditional Middle Eastern pastry that is often served during Ramadan.
Flavor profiles:
The Pistachio Kue Kaak has a nutty, slightly sweet flavor with a hint of cardamom.
Serving suggestions:
Serve the Pistachio Kue Kaak as a snack or dessert with a cup of hot tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese