Print Recipe

Macaroon Kashab, Glazed Sesame Seed Macaroons

FROM THE RALPH NADER AND FAMILY COOKBOOK: CLASSIC RECIPES FROM LEBANON AND BEYOND by Ralph Nader, copyright 2020 by Ralph Nader, used with permission of Akashic Books (



  • 1 or 2 .6-ounce cakes of yeast 2 for quicker results
  • 1 cup lukewarm milk
  • 10 cups unbleached white flour
  • 2 cups sesame seeds optional: slightly toast in oven
  • 2 1/2 cups olive oil
  • 5 eggs whisked
  • 4 tablespoons anise seed
  • 1 tablespoon mahlab


  • 5 cups white sugar
  • 1 1/2 cups cold water
  • juice of 2 lemons
  • 1 1/2 tablespoons orange blossom
  • water



  • Dissolve yeast cakes in milk.
  • In a large bowl, mix flour and sesame seeds. Thoroughly combine anise seed
  • and mahlab in a blender together and add to the flour mixture.
  • Add olive oil and whisked eggs to flour mixture.
  • Knead all the ingredients well (but not hard) for about 15 minutes until the bowl is clean on the sides. The dough should be a little loose.
  • Cover and let the dough rise for 1 hour.
  • Preheat the oven to 400ºF.
  • After the dough has risen, form 2 handfuls into a big, long, rounded shape on the worktable, about 2 feet long. Cut the dough into 1-inch pieces.
  • To form a macaroon, gently press each 1-inch piece against the grain on a flat cheese grater to create a pattern. Carefully roll the dough off the grater in one motion with the back of your fingers, forming a macaroon about the shape of a forefinger. Place onto a cookie sheet with the overlap facing down.
  • Bake for about 25 minutes. The macaroons are finished when slightly brown.


  • While macaroons are baking, dissolve sugar and water. Add lemon juice. Bring to a boil, stirring constantly, and boil for 3–4 minutes. Add orange blossom water.
  • With a slotted spoon, dip cooked macaroons in hot syrup to glaze as soon as they are removed from the oven. Remove from glaze and place in a colander sitting in a larger bowl to permit the macaroons to drain slightly before being placed on a platter.
  • If macaroons are being stored for future eating, use wax paper between layers to prevent them from sticking to each other.