Kaak Souiri

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

1. Combine the stated aromatic ingredients with flour and sugar, then work in fat to an even crumb.
2. Bind into a firm dough, rest, roll into cords and close each cord into a ring.
3. 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.