This is a hauntingly delicious sweet bread in a cookie shape. In Lebanon, after school the children buy these lovely treats from street vendors. The secret is in the Mardikoosh and rose water in the syrup. Different than anything you've ever tasted. Watch out for addiction...

KA'ICK 8 c. flour 1 c. sugar 1-2 tsp. Anise seed (powdered or crushed) 3-5 tsp. Mardikoosh (Marjoram) 1 t. salt 1/2 lb butter 1-1/2 c. milk 1 package of yeast 2 eggs Ka'ick wooden Press* *(found at Middle Eastern grocers or use bottom of a water glass or ashtray with an impression)

METHOD

Mix flour, sugar, anise, Mardikoosh, salt. Heat butter and milk to lukewarm. Dissolve yeast in milk. Add to flour and mix. Add eggs knead well. Cover and place in warm place for 2 hours until doubled in bulk. Break off small pieces the size of a tablespoon or serving spoon depending on how large you want your Ka'ick. Put vegetable oil liberally on your hands and flatten into round cookie shape. Press flattened dough on a Ka'ick Press to make the traditional Ka'ick impression. (Or use bottom of a glass or ashtray with an impression.)

Don't use more flour to roll or press dough. Use oil only.

Let rise 1/2hr. Bake in oven 250 until brown bottom. Broil tops brown.

SYRUP FOR KA'1CK 1 STICK BUTTER (1/4 cup) 1 CUP MILK 1 CUP SUGAR 2 Tbsp. ROSE WATER

COMBINE ALL INGREDIENTS AND BOIL 2 MIN. POUR IN BOWL AND DIP EACH KA'ICK IN THIS SYRUP. PLACE EACH KA'ICK ON A PAN TO SET, @ 15 MINUTES.

KEEP IN COVERED CONTAINER. FREEZES WELL.

YUMMY!

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Page updated August 14, 1999