Kaak Malih — country by country
Savory sesame-mahlab rings — the dyafeh tin that never empties.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ Mahlab and anise in the dough, sesame crust, baked twice-dry so they keep for weeks.
Only in Lebanon
- mahlab, ground
- anise and nigella seeds
- salt
- sesame seeds
🇵🇸 Kaak Asfar
✨ Turmeric-golden dough with olive oil, stamped or ringed, nigella on top.
Only in Palestine
- turmeric
- anise
- nigella seeds
🤝 Both use
- flour
- olive oil
- yeast
🇱🇧 Lebanon
⏱ 55 minEvery Levantine home keeps a tin of kaak malih for surprise guests — crunchy rings that outlast the visit.
✨ What makes it special
Mahlab and anise in the dough, sesame crust, baked twice-dry so they keep for weeks.
🇵🇸 Palestine
⏱ 55 minKnown here as: Kaak Asfar
Palestinian yellow kaak, tinted with turmeric, brightens Easter and Eid trays alike.
✨ What makes it special
Turmeric-golden dough with olive oil, stamped or ringed, nigella on top.