
Dianne Johns and her sister Holly dressed up in babushkas to make kaik
As part of our Your Family Story series, we collected recipes that have been passed down within families.This is our contest winner, Dianne Johns of Lansing is our winner. We’d still like your stories about family culture and traditions. Add it here.
The very best traditional Lebanese Easter food is the Easter cookies. They are called kaik. This is a two syllable word with a very subtle distinction between the syllables (kah-ick). The pronunciation is so similar to a slang word for a part of the male anatomy, that we rarely use it around the non-Lebanese.
I had never made kaik before. My sister, Holly made it once with the Lebanese-born cousins. They wouldn’t let her do anything but cook because they were afraid she would mess it up. Their cookies are perfection.
My sister Holly, her sister in law Linda, my friend Susie and I all got together at Holly’s house with my mother’s recipe, Linda’s experience, 10 pounds of flour, huge packages of mashed dates and walnuts, and a “What the hell” spirit. We were joined by another sister,Carol, and another Lebanese friend, Dolores, who is also an expert.
Living in Michigan is a real advantage when you are making Lebanese food. There are more Arabs in Michigan than any other state, so the ingredients for Lebanese food are usually available. These cookies call for finely ground mahleb (cherry pits) and anise. No problem. Just go to the bulk food store on Pennsylvania Avenue.
This recipe makes around 50 fairly large cookies. Continue reading →