Hadrami Ka'ak – Traditional Yemeni Cookie – Full Recipe Guide

Hadrami Ka'ak – Traditional Yemeni Cookie – Full Recipe Guide

Hadrami Ka'ak is a treasured dessert that hails from Yemen’s rich and diverse culinary heritage. Over the years, this aromatic pastry has spread across the Arabian Peninsula and eventually into kitchens across the Arab world. Renowned for its unique flavor, fragrant spices, and firm yet crumbly texture, Hadrami Ka'ak is a staple treat during festive occasions, especially Eid.

Its rich ingredients make it a high-energy food—perfect for celebratory gatherings, but best enjoyed in moderation by those watching their weight. Packed with spices like cardamom and cinnamon, this dessert isn’t just delicious—it’s also beneficial to digestion, immunity, and heart health thanks to antioxidants and fiber. It also contains vital minerals such as iron, calcium, potassium, sodium, and zinc that contribute to overall wellness.

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Ingredients (Serves 10):

 

• 4 cups of flour

• 3 cups of sugar

• 2 cups of water

• ¼ teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons black seeds (Nigella sativa)

• 2 tablespoons ground cardamom

• 1 tablespoon ground cinnamon

• 1 cup simple syrup (cold, for final drizzle)

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Preparation Steps:

Start by preparing the sugar syrup. In a saucepan, combine the sugar and water and place over medium heat. Stir until the sugar dissolves completely and the mixture starts to boil. Remove from heat and allow to cool completely.

In a large bowl, combine the flour, cardamom, cinnamon, black seeds, baking powder, and salt. Stir to mix evenly.

Add the ghee or softened butter and rub it into the flour mixture using your hands until the texture resembles coarse crumbs.

Gradually pour in the cooled sugar syrup and mix thoroughly until you form a firm dough. The dough should be slightly stiff but workable.

Divide the dough into small equal portions and shape them into balls. Use cookie molds or your hands to shape each piece as desired—traditional rings, floral stamps, or ridged discs.

Arrange the shaped cookies on a baking tray lined with parchment paper, leaving a bit of space between each.

Bake in a preheated oven at medium heat (around 180°C or 350°F) until the Ka'ak turns golden brown—about 15–20 minutes depending on size.

Once baked, remove from the oven and immediately drizzle with the cold syrup while still warm. Allow them to absorb the syrup and cool completely.

Serve at room temperature with tea or coffee, and enjoy the beautifully spiced, slightly crisp Yemeni treat with your loved ones.

Bon appétit!