a table with food on it
Description and itinerary setting
Kaak Souiri is Essaouira’s aromatic ring biscuit, a dry tea companion whose portability suits a port city and a day in Atlantic air. Flour, sugar and fat form the base; anise, sesame, citrus zest or orange-blossom water may define a particular bakery. Rings are baked until dry and fragrant, then cooled before packing. It is not kaak Oujdi with a city name swapped in, nor is it Mogador marzipan: its identity is grain, spice and crispness.
Ingredients and raw materials
Core
- wheat flour
- sugar
- oil or butter
- salt
Optional or maker-specific
- anise
- sesame
- citrus zest
- orange blossom water
- eggs
How it is made
- Combine the stated aromatic ingredients with flour and sugar, then work in fat to an even crumb.
- Bind into a firm dough, rest, roll into cords and close each cord into a ring.
- Bake until dry and fragrant, cool away from Atlantic humidity and seal for sale.
Cultural accounts
Moroccan pastry references name kaak souiri as Essaouira’s local ring biscuit.
Bord og terroir
Røtter på kartet
- By eller tettsted
- Essaouira
- Region
- Marrakech-Safi
Bord og terroir
Ved det marokkanske bordet
- Kjøkkenfamilie
- Moroccan-traditional
Regionkart
Lag, smak eller spis dette med en lokal
Det er ennå ingen tilknyttede partnertilbud.
Hvis du tilbyr en opplevelse knyttet til Kaak Souiri, kan du gjøre krav på den i partnerportalen.
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