Kaak Kermanshah is one of the most authentic Iranian sweets. This Persian sweet is cooked by families with each other’s help during Eid and always has a special place on Nowruz tables.
Persian Kaak or Yokheh bread has a long shelf life and can be stored for over one month.
It is easy to cook, and you can prepare it both in the oven and with a teak (a traditional hollow and round pan, the electric version of which is also available) or a suitable pan.
If you are skilled in baking bread, be sure to learn how to prepare Yokheh or kaak bread. You will be satisfied with this delicious sweet’s final taste and pleasant quality.
In the complete recipe, we have prepared for you, both methods of cooking Yokheh or Kaak are taught with and without an oven.
Persian kaak is prepared from a layered part of the dough filled with almond powder, sugar powder, and cardamom! And it has a great flavor. As Kaak is a traditional sweet special method is needed to cook it!
When preparing this sweet, use animal oil and Kermanshahi oil if you like. It is a delicious evening snack that can be used throughout the week.
Stay with us to prepare this traditional Iranian sweet kaak recipe at the Meals Cook site.
How to make Persian kaak? (kaak recipe)
How do you make sweet kaak without an oven?
Ingredients :
| Flour | 0.5 pound |
| Animal oil or solid oil | 2.1 ounce |
| Lukewarm water | 50 ml |
| Yeast | One teaspoon |
| Salt | Half a teaspoon |
| Medium egg | One pc |
| Sugar | One tablespoon |
| Pistachio powder to decorate sweets | as needed |
Ingredients for inner kaak bread:
| Powdered sugar | 3/4 cup |
| Cardamom powder | One teaspoon |
| Almond powder | 1/2 cup |
Instruction :
1. To prepare Persian Kaak, you need to make the dough in the first step.
The water should be lukewarm, not too cold or hot for steam to rise. Obsess about this point.
To do this, first, add a tablespoon of powdered sugar to fifty milliliters of lukewarm water. Then, add instant yeast to water and sugar.
2. Mix thoroughly, then cover the lid of the container and let the dough rest for about ten minutes to work well and puff up.
3. Now, heat the solid oil or animal oil and melt it. Then, pour the melted oil into another container.
4. Wait a few minutes for the oil to cool. Then, add the egg to the oil. Add salt and mix well.
5. Add the prepared and thickened dough to the oil and egg mixture and stir the mixture simultaneously. Then, add flour to the mixture.
6. Stir until it forms a dough. At this stage, the dough should not stick to the hands. If the dough is loose or sticky, you can add a very small amount of flour and knead it, but it should not be too much because it will dry the dough. The resulting dough should be completely soft!
7. knead the dough completely for about 10 to 15 minutes. Pull the dough regularly to one side, gather it again, and knead it. Then, cover the inside of a bowl with oil and transfer the kneaded dough to the bowl. Cover the bowl and let the dough rest for about two hours.
8. After the specified time, the dough should become bulky! In the meantime, you can prepare the ingredients for the dough.
9. Pour the almond powder into a suitable bowl. Then, add the powdered sugar to the almond powder and add cardamom powder to the above ingredients.
Mix the ingredients with a spoon or hand mixer. Put aside the ingredients of the inner Persian kaak and prepare the dough.
10. After 2 hours, the dough will have completely puffed up and doubled in volume. Take the dough with your hands.
