Kaak (Ka’ak) is so much fun to make. Our friend Cynthia shared her great aunt’s recipe for this Lebanese “street food.” It has a unique undertone from the subtle addition of spices, including mahlab (mah-lab), which is ground cherry pits. If you cannot find it in a Mediterranean market, it is easy to order online.
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Flour Tortillas are a blast from the past. One of my college roommates, Joni, used to bring back big stacks of homemade tortillas after visiting her parents. We loved sitting around pulling off strips, nibbling away until they were all gone. If you like the relatively flat tortillas reminiscent of those made in Mexico (see picture above), leave out the baking powder. If you prefer the light fluffiness of the Tex-Mex variety, be sure to include it. The choice is yours. Better yet, be adventuresome and try both!
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We love Bread from Heaven. It is delicious fresh from the oven or toasted and slathered with preserves or butter. Thick slices make flavorful French toast and incredible sandwiches. For quick croutons, slices can be cubed, sprinkled with herbs, and sautéed in a little olive oil. It is also the foundation for my Turkey Dressing. And, if you want shaping options like artisan boules (see below recipe), braided loaves, hamburger buns, rolls, or even bread knots… this recipe has got you covered.
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