Kaak Asfar (Palestinian Yellow Easter Bread)

Ingredients:

- 1 kg flour
- 1 tablespoon mahlab powder
- 1 tbsp turmeric
- 2 tbsp ground anise seeds
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 2 tablespoons sesame seeds
- 1 tbsp black seeds
- 1/4 cup vegetable oil
- 1/2 cup olive oil
- 1 tablespoon yeast
- Water, use as necessary for the dough’s consistency

Preparation:

- Mix all the dry ingredients
- Add water and vegetable oil and kneed until you reach a firm dough
- Coat the dough with olive oil and cover in plastic wrap and leave to rises and double. (45-60 min)
- Take a handful of dough and form into small ball, wipe with olive oil and set aside
- Repeat with the whole batch.
- Roll the balls into around 18 cm disks or directly spread them over a special mold for this kind of bread (in case you couldn’t get a mold, use the bottom of a clean colander to give the bread a pattern and keep it flat)
- Place in a baking sheet and bake in a hot oven until the top and bottom are lightly browned
- Remove and brush generously with olive oil
- Serve warm with labneh and boiled eggs.

Kaak Asfar can be stored in the freezer for six months. Thaw and heat well before serving

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