Kaak may also refer to :
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Persian may refer to:
Crust may refer to:
The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines.
A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1910s. In Denmark, a bear claw is referred to as a kam. France also has an alternate version of that pastry: patte d'ours, created in 1982 in the Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery, located at 915 K Street in downtown Sacramento. The phrase is more common in Western American English, and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?"
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Pita is a bread.
Lardy cake, also known as lardy bread, lardy Johns, dough cake, dripper, and fourses cake, is a traditional spiced bread enriched with lard and found in several southern counties of England, including Sussex, Surrey, Hampshire, Berkshire, Wiltshire, Dorset and Gloucestershire, each claiming to be the original source. It remains a popular weekend tea cake.
Kaak is a native pastry of the Kurdish city of Kermanshah of Iran. Kaak has a thin, fragile and roll appearance that is produced out of flour, eggs, cardamom, and cinnamon oil and is covered with powdered sugar on it dried nuts such as almonds and pistachios and coconuts to the ground. Also, a type of pastry similar to Kaak called Yokheh is cooked in Shiraz.
Ka'ak or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. Similar pastry, called "kue kaak", is also popular in Indonesia.
Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Nimruz province in Afghanistan. Balochi food has a regional variance in contrast to the many cuisines of Pakistan and Iran.
- Panade is a paste of varying consistency, used as a base for souffles and choux pastries.
Harish Chandra Shukla, better known by his pen name Kaak, is an Indian editorial cartoonist and caricaturist who works in Hindi-language media. He is the foremost Hindi newspaper cartoonist, having worked with leading newspapers such as Jansatta, Navbharat Times, Dainik Jagran, Rajasthan Patrika, and a few others, in a career spanning several decades. 'Kaak' means crow in Hindi, which according to a proverb, is the bird that raises its raucous voice when someone tells a lie.
Kaak is a kind of bread and a native dish of Baloch and Pashtun peoples. Kaak is cooked on ghargi. In the past, Kaak was a tradition in all Pashtun regions, but now people sometimes cook this traditional Pashtun dish for taste.
Dough sheeting technology is used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness.
Kaak or Kaak el-Eid, is a small circular biscuit that originated in Egypt and is eaten across the Arab world to celebrate Eid al-Fitr. It is covered with powdered sugar and can be stuffed with ʿagameyya, lokum, walnuts, pistachios, or dates, or simply served plain. Date-filled kahk are believed to be the origin of maamoul, a similar Eid biscuit eaten in the Levant. This dish also popular in Indonesia and called as kue kaak as result of acculturation between Arabs and Indonesian. Usually served during Mawlid or Eid ul-Fitr.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
Kolach is the Slavonic term for a number of traditional baked products, such as: