Olive oil and Anise rings

One of the major challenges of blogging out of Lebanon is technical: Even though “high-speed” internet is available even in remote villages, the electricity gets cut off several times during the day; I have often been in the middle of pushing “publish” to hear the distinct “machine is dying” sound signaling a temporary loss of power.

These rings are fragrant with anise and very crunchy; easy to make as well and they keep for a while in a tin box. I made them with extra-virgin olive oil from our olive trees here in Deir el-Qamar, Chouf.


  • 2 cups of flour (all-purpose, wheat or a combo)
  • 1  1/2 teaspoon of baking powder
  • dash of salt
  • 1 tablespoon of anise seeds
  • 3/4 cup of sugar
  • 2 teaspoons of ground  anise seeds
  • 1/2 cup of olive oil
  • several tablespoons of hot water
  • 1 egg


  1. Sift the flour, sugar, salt, baking powder and anise powder into a bowl. Add the olive oil, anise seeds and  egg and mix; add some warm water, one tablespoon at a time until the mixture holds together and is still moist.
  2. Form 6 inch sticks, as thin as a 1/2 inch or thinner. Pinch the ends to form a ring. Bake in a 350F oven for 10 to 15 minutes till golden. Cool and serve.

NOTE: This recipe is foolproof; if the dough is too wet, add more flour; too dry, add more water.

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  1. Posted July 3, 2010 at 10:14 pm | Permalink

    I can only imagine how tasty these are, and if they’re fool proof they have my name on them!

  2. Posted July 4, 2010 at 6:21 pm | Permalink

    I love all things anise flavored and these rings look especially tasty!

  3. Posted July 5, 2010 at 9:43 pm | Permalink

    Desolée Joumana, j’ai raté pas mal de tes posts, j’ai du me faire hospitaliser quelques jours (rien de grave) et pas envie de me brancher sur le net, trop fatiguée mais je vois que tu as posté presque tous les jours avec des recettes plus alléchantes les unes que les autres! J’ai déjà vu des petits anneaux similaires en Italie, ta recette avec de l’huile d’olive et anis doit être vraiment goûtue! Tiens, ca fait longtemps qu’on n’a pas eu une panne d’éléctricité, parcontre l’ordi qui crashe, ca arrive assez souvent!

  4. Posted July 6, 2010 at 10:39 pm | Permalink

    Joumama, I’ve been enjoying all your beautiful photos, it’s so interesting to see other cultures and where all your pasionate cooking comes from. I love these anise rings, we make something similar to them called tarali.

  5. Posted July 8, 2010 at 1:53 pm | Permalink

    Oh I love these rings and so nice they are easy to make and foolproof. Glad this post made it live without too much trouble.

  6. Posted February 8, 2011 at 4:31 pm | Permalink

    These kaaks were so good, I just made them last week. But, they came out flat and crispy, although I did put the required amount of Baking Powder… Could it be the Mahlab, because I didn’t use it?? They were still very yummi though.

  7. Verkin
    Posted April 13, 2011 at 12:35 pm | Permalink

    I like to open a new baking powder every six months so I have a fresh active batch.
    What is your opinion?

  8. Posted May 5, 2011 at 12:08 pm | Permalink

    Город Уфа


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