A Moroccan baker skillfully bakes bread in a traditional wood-fired oven.
Description and itinerary setting
Kaak Oujdi is the eastern Moroccan ring bread or biscuit perfumed with anise, cardamom and toasted sesame. Depending on the bakery, it can be crisp and dry or more brioche-like, but the ring shape and spice profile connect it to Oujda, Berkane and Taourirt. The dough is kneaded, formed into loops, proofed when yeast is used, then baked until the sesame is fragrant and the crust holds up to dipping in tea. It should not be merged with Safi’s kaak mesfioui or Rabat’s almond-filled kaak: shared vocabulary hides different local formulas.
Ingredients and raw materials
Core
- wheat flour
- anise seed
- cardamom
- toasted sesame
- salt
- water
Optional or maker-specific
- yeast
- sugar
- oil
- eggs
- orange blossom water
How it is made
- Toast sesame and blend the bakery’s declared anise-cardamom spice profile into the flour.
- Knead with water and the declared fat or eggs, rest or proof, then shape closed rings of even thickness.
- Bake until the chosen soft or crisp style is fully set; cool before packing to prevent steam-softening.
Cultural accounts
Culinary references distinguish kaak Oujdi through its eastern Moroccan geography and anise-cardamom-sesame seasoning. The ring belongs to a wider kaak family, but its local identity should remain intact.
Table & terroir
Roots on the map
- Town or city
- Oujda, Berkane and Taourirt
- Region
- Oriental
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
Region map
Cook, taste, or eat this with a local
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