Anise Rings (Kaak Be-Yansoon) Recipe

Posted on
 This is one pastry that is probably present in every household in Lebanon on a semi Anise rings (Kaak be-yansoon) Recipe

This is one pastry that is probably present in every household in Lebanon on a semi-permanent basis. Crunchy, not too sweet, fragrant with anise, rather plain, it is a usually presented with a cup of coffee or tea or homemade juice to visitors that drop by unexpectedly. Adopted from Taste of Beirut.

INGREDIENTS: This quantity will yield 45 anise rings, about 2 inches in diameter.

2 teaspoons of baking powder
3/4 cup of sugar
a pinch of salt
2 large eggs
juice of half a lemon
2 tablespoons milk powder
pinch of mahlab (optional)
2 tablespoons of anise seeds
1 tablespoon of ground anise seeds
1 cup of vegetable oil or melted butter or margarine (or a mixture of both)
2 1/2 cups of all-purpose flour


  1. Sift the flour, salt, baking powder, milk powder, anise, mahlab (if using) and sugar into a large bowl.
  2. Add the melted butter and oil to the flour mixture, mix well. The dough will be like little pebbles. Add the eggs, one at a time. If you find that the dough is still very sandy and dry, add the lemon juice. Mix well. Add the anise seeds. Gather the dough and wrap in plastic and let it rest for 30 minutes or longer in a cool place.
  3. Cut small balls of the dough and shape into sausages, laying them side-by-side on a work surface to rest for about 15 minutes. Heat the panggangan to 350F (180C)
  4. Take each sausage and roll and stretch it thin, then cut it into 4 inch length ropes, tying the ends into a ring, trying to keep them even-sized.
  5. Place the rings on a cookie sheet lined with a parchment and bake for 20 minutes or until the bottoms are golden and the top is dry and crispy.
  6. When cool, keep the rings in a metal box for a couple of weeks, or freeze for longer periods.

NOTE: You can decrease the melted butter and oil to 2/3 of a cup and add an egg instead. The pastry will not be as crumbly.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *