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.
Stół i terroir
Korzenie na mapie
- Miasto lub wieś
- Essaouira
- Region
- Marrakech-Safi
Stół i terroir
Przy marokańskim stole
- Rodzina kulinarna
- Moroccan-traditional
Mapa regionu
Ugotuj, spróbuj lub zjedz to z lokalną osobą
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