top of page

Kaak Bil Milch

Savoury Baked Bite


60 pieces

Cook Time:

1.5 hours

Can I adapt this easily as a vegetarian or vegan?


Ka’ak bil Milch (sometimes called kahqa) are savoury breadstick-like bakes, a staple in almost every Jewish Sudanese household. Every family has a recipe, and every grandma has a stash ready for visitors. It is, quite simply, the taste of home.


  • 1 tablespoon dry fennel seeds, or 2 fennel teabags

  • 500g strong white bread flour

  • 170g butter or margarine

  • 1 tablespoon nigella seeds

  • ½ tablespoon ground mahlab*

  • 4g instant dry yeast

  • 1 teaspoon salt

  • 30g sesame seeds; lightly toasted and cooled 

  • 200ml water (approx.) 


Preheat the oven to  170°C

Step One 

Boil the fennel in a pan with the 50ml of the water until a very dark yellow colour, then strain and set aside to cool

Step Two

Combine the flour with the butter by gently using the tips of your fingers to form bread-crumb like consistency

Step Three

Mix in in the nigella seeds, mahlab, sesame seeds, yeast and salt 

Step Four

Combine the fennel tea with the rest of the water

Make a well in the dry mixture and pour the water into it 

Step Five

Knead to form a soft, stretchy dough

Step Six


Roll a piece of dough into a sausage shape about 10cm long and 1cm in diametre, then join the ends together to make a ring and press the ends together firmly

Step Seven

Bake for 40 mins, until golden brown and crispy


Mahlab is traditional ingredient made by grinding the stones of the St Lucie cherry. It gives a distinct earthy flavour, but can be omitted if it’s too hard to get hold of

bottom of page