Kaak of Oran: Traditional Algerian Brioche Recipe

Embark on a journey to the heart of Algerian culinary tradition with our authentic Oran Kaak, a time-honored brioche recipe that has been passed down through generations. Originating from the sun-kissed landscapes of Algeria, these delightful sweet brioche biscuits are delicately flavored with anise and citrus, taking the form of scored crowns sprinkled with sesame seeds. Today’s recipe is a traditional version to achieve a soft Kaak that leaves a delightful scent of anise and orange blossom throughout the house after baking.

Origin and history

Kaak, or more precisely ka‘ak (Arabic: كعك), literally means ‘cake’ in classical Arabic. It is a term that can refer to several Maghrebi and Oriental pastries shaped like rings. Kaak, the traditional Algerian brioche, has roots deeply embedded in Algerian and Maghrebi culinary traditions. Various versions of Kaak are found in different North African countries.

The recipe we’re about to prepare hails from our hometown — the renowned Kaak of Oran (Kaak Wahran).

Kaak Wahran, or (Kaak of Oran, originating from the city of Oran), is a brioche dough, circular, sprinkled with sesame seeds, and with a ‘softer’ texture resembling that of mouna. Flavored with anise and orange zest. Brushed with egg yolk before baking, which gives it a beautiful shiny copper texture.

The use of ingredients like orange blossom water and sesame seeds in Kaak reflects the influence of the Mediterranean flavors that characterize Maghrebi cuisine. These ingredients not only add distinctive flavors but also connect the preparation to the broader culinary traditions of the region.

The precise historical origins of Kaak are challenging to trace, as traditional recipes are often passed down through generations orally. However, its enduring presence in Algerian homes and communities highlights its cultural significance and the role it plays in preserving culinary heritage.

Tips and notes

Here are some tips and notes for a successful Oran Kaak recipe:

• Use high-quality ingredients. This is especially important for the flour, anise, orange zest, and sesame seeds, as they contribute significantly to the flavor.
• The traditional recipe is perfumed with orange blossom and orange or lemon zest. We didn’t have any orange so we’ve used lemon zest in our recipe.
• The authentic recipe includes various seeds such as anise, fennel, and sesame seeds.
• Ensure the anise and orange zest are fresh for a vibrant and aromatic result. The balance of these flavors is crucial for the distinct taste of Oran Kaak.
• For optimal flavor in your kaaks, it’s recommended to use whole seeds and crush them just before incorporating them into the recipe.
• Toast sesame seeds lightly before adding them to enhance their flavor and aroma.
• Applying an egg wash before baking contributes to that beautiful copper shine. Ensure even coverage for an attractive finish.
• Allow the dough to rise sufficiently. This contributes to the light and airy texture characteristic of Kaak. It may take from 1 to 4 hours.
• If you want to make authentic kaak, pay attention to the shaping, whether they are in the form of circles or crowns. This contributes to their traditional appearance. But feel free, if you want to use other shapes…

Serving

Kaak is often enjoyed with a hot beverage. Share the joy of your freshly baked Kaak with friends and family, embracing the communal and celebratory aspect of this traditional treat.

Variants

• Brioche;
• Bagels;
• Simit;
• Kaâk nekkache;
• Kâak Tlemcen;
• Ma’moul;
• …