North Africa · Street food
Ka'ak Malih (Braided Savory Rings with Caraway, Sesame, and Aniseed)
Crunchy, golden-baked savory tea rings perfumed with toasted caraway, aniseed, and sesame seeds, offering an irresistible crumbly snap.
The story
Ka'ak Malih is deeply embedded in the tea culture of western Libyan market towns like Ghadames and Zawia, sold in towers threaded on wooden dowels. These savory biscuits are traditionally served alongside frothy glasses of green tea with mint (Shah-i bil-Na'na) during afternoon family gatherings and holiday hospitality. Technically, the high ratio of oil to flour combined with a dry baking process guarantees the removal of all residual moisture, ensuring weeks of crisp shelf stability in arid climates.
Cook this next
Bureek bil-Bataata (Crisp Flaky Pastry Stuffed with Spiced Potatoes and Minced Meat)
Flaky, blistered pastry parcels loaded with creamy spiced mashed potatoes, savory minced beef, and fragrant parsley, fried crisp.
Mbatan (Spiced Minced Meat-Filled Fried Potato Wedges)
Crisp, golden battered potato pockets stuffed with fragrant spiced minced lamb and fresh herbs, deep-fried until tender and crackling.
Shakshouka Libiya (Poached Eggs in a Fiery Pepper, Tomato, and Garlic Stew)
Silky eggs gently poached in a rich, bubbling sauce of crushed tomatoes, fiery green chilies, garlic, and fragrant caraway-coriander tabil.
Abamber (Chewy Almond and Orange Blossom Drops)
Crisp-shelled yet tenderly chewy Libyan almond macaroons perfumed with orange blossom water and capped with whole blanched almonds.