SWEETS

Persian Kaak Recipe | Best Sweet in Kermanshah

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 1 month.

It is easy to cook, and you can prepare it both with the oven and with the help of a teak (a traditional hollow and round pan, the electric version of which is also available in the market) or a suitable pan.

If you are skilled in baking bread, be sure to learn how to prepare Yokheh or persian Kaak. You will definitely 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 it suits your taste. This sweet is a delicious evening snack that can be used throughout the week.

Stay with us to prepare this traditional Iranian sweet at meals cook site.

How to make persian kaak? (kaak recipe)

How to make persian kaak

How to make persian kaak without an oven?

Ingredients for persian kaak:

Flour 0.5 pound
Animal oil or solid oil 2.1 ounce
Lukewarm water 50 ml 
Yeast 1 teaspoon
Salt Half a teaspoon
Medium egg 1 pc
Sugar 1 tablespoon
Pistachio powder to decorate sweets as needed

Ingredients for inner persian kaak:

 Powdered sugar 3/4 cup
Cardamom powder 1 teaspoon
Almond powder 1/2 cup

You can also read khakshir recipe.

Instruction for persian kaak:

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 together thoroughly and then cover the lid of the container and let the dough rest for about ten minutes to work well and puff up.

3. Now put the solid oil or animal oil on the heat and melt it. Then, pour the melted oil into another container.

4. Wait a few minutes for the oil to cool down.Then, add the egg to the oil. Add salt to it 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 inner ingredients of the dough.

9. Pour the almond powder into a suitable bowl. Then add the powdered sugar to the almond powder, and then 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,you will see that the dough has completely puffed up and its volume has doubled. Take the dough with your hands.

11. Now sprinkle the surface of the work table with flour and transfer the dough to the table. Knead the dough a little (make it into a ball) and divide it into four, six, or eight parts.

Shape each part into smaller balls that is, make them into small balls or tangerines (in this part, the size of the dough balls depends on the teak or the device you cook the dough with. Because the dough must be spread very thin)

12. Place each small chin on the floured surface, and flatten and spread the dough with a fine and narrow rolling pin!

13. Make the dough as thin as possible. During the flattening stage, ensure the dough does not stick to the surface and sprinkle flour regularly. Sprinkle a very small amount of flour on the dough because the dough does not stick to the rolling pin.

As mentioned, you must roll out the dough very thinly so that the hand can be seen from under the dough!

As much as possible, try to prepare the dough by kneading and avoid adding too much flour. Because as we said, it causes your sweet to become hardened.

14. Now, put a teak or a suitable tray on the gas until it gets hot. Roll the thin sheets around the rolling pin for easy carrying of the dough, and then drop them one by one on the heated teak or tray.

If you don’t have a teak, you can do this from behind a heat-resistant tray or pan because you must place the tray on a direct gas flame. Of course, electric teak are also available in the market.

15. After baking under the dough, turn it over and cook the other side of the dough. After cooking and before the cooked dough gets cold, spread it on the work table and pour a mixture of cardamom powder, almonds, and powdered sugar.

16. You can do this from the edge of the dough, pour the powder on the edge of the dough, and then put the layers of dough on top of each other with a size of approximately two or three centimeters.

Put each dough with a diameter of two or three centimeters on top of each other and layer it, then on the work table. Using a suitable rolling pin, smooth the layers of dough with pressure so that the contents inside the dough are completely consistent.

At this stage, our sweet is ready, and you have to cut it diagonally in the right sizes, about three centimeters, cover it with powdered sugar or pistachios, and decorate it.

17. Persian kaak is extremely delicious and tasty, and if you have memories with this sweet, it will bring back sweet memories for you, and you can spend happy moments with your loved ones.

The baking process of this persian kaak takes about three hours! It may seem not easy to prepare this sweet at home, but if you have a little patience, it is very simple and easy to prepare.

This persian sweet is very popular, such as persian baklava, shirini gerdooee,nane nokhodchi,nane berenji,

How to make persian kaak in the oven:

How to make kaak in the oven

To prepare persian kaak in the oven, it is enough to follow this method:

After rolling the dough completely and it becomes thin, spread it on the oven tray, fold the dough from the edges, and then, like the traditional method, spread the almond powder mixture on the dough and then put the layers of dough again according to the previous method. You can cut the dough at this stage or cut it after cooking.

Then, put the tray in the oven and let the dough cook. This period may last between ten and twenty minutes until the dough is cooked. You can turn on the grill in the oven to make the sweet a little golden. Remove from the oven and decorate with pistachio powder and powdered sugar.

You can prepare extremely delicious sweets with the cooking method we shared with you. Even you can’t believe that this pastry is your own work!

How to make persian kaak with yufka dough:

If you want the preparation of persian kaak to go faster, use the ready-made doughs of Yufka instead of making the dough.

In this method, spread the first layer of yufka dough with some melted butter and powdered sugar. Place the second layer on top of the first layer similarly. For the middle of the third layer placed on the previous two layers, use powdered sugar, cardamom, and cinnamon in addition to butter.

In the continuation of the preparation of Persian Kaak sweets with yufka dough, make yufka dough into rolls and cut them into desired shapes and sizes. Cover the sweets with a mixture of egg yolk and vanilla, and sprinkle some pistachio and coconut powder on them. Now, put the sweets in the oven for 20 minutes at 356 Fahrenheit until they are ready to serve.

Necessary points in preparing Persian Kaak :

Necessary points in preparing kaak

  • You have to be careful not to use too much flour when preparing the dough because the dough will harden and dry out after baking, and you won’t be able to shape the dough easily, and the dough will break.
  • Another point is that cooking the pastry doesn’t take much time. You should turn the dough over and cook the other side when it is cooked. Too much heating may cause the dough to dry out.
  • Be careful; if you want to store persian kaak, put them in a well-sealed container and keep them in a cool place away from light.
  • It is better to prepare this sweet with Kermanshahi oil or animal oil.
  • You can make this sweet with yufka dough, but it will not have the quality of a traditional and original sweet.
  • You can use other ingredients to prepare Kermanshahi kaak to flavor it in the middle layer.
  • We suggest using cinnamon powder, coconut powder, and pistachio powder.
  • Also, you can add pistachio slices while the dough is still fresh to decorate the sweet.
  • If you want to put local Iranian sweets on the Nowruz table, you can also go for Klompeh and Komaj.

Did you like baklava kaak recipe?

  • If you have experience eating persian kaak, please say your comment.
  • If you are looking for vegetarian food, I suggest you this sweet.
  • You can ask me questions about persian kaak recipe in the comments. I will answer your questions as soon as possible.
  • If you make this stew and love the taste of it, please share your pic with us on Facebook & mail.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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