📝 About This Recipe
Transport your kitchen to the bustling morning markets of Jerusalem and Beirut with these iconic, ring-shaped sesame breads. Known for their unique teardrop or circular shape, Ka'ak features a crisp, golden exterior encrusted in toasted sesame seeds and a soft, slightly chewy interior with a hint of mahlab and anise. It is the ultimate Middle Eastern street food, traditionally sold by vendors on wooden carts and prized for its comforting, aromatic profile.
🥗 Ingredients
The Dough Starter
- 1 tablespoon Active dry yeast
- 1/2 cup Warm water (approximately 105°F to 110°F)
- 1 tablespoon Granulated sugar
Main Dough
- 4 cups All-purpose flour (sifted; may need 1/4 cup extra for dusting)
- 1/4 cup Powdered milk (adds richness and softness to the crumb)
- 1 teaspoon Ground mahlab (aromatic spice made from cherry pits)
- 1/2 teaspoon Ground anise seed (optional, for traditional floral notes)
- 1.5 teaspoons Sea salt
- 1/4 cup Extra virgin olive oil
- 1 cup Warm water (added gradually)
The Sesame Coating
- 1.5 cups Raw sesame seeds (un-toasted)
- 2 tablespoons Grape molasses or honey (helps the seeds stick and adds color)
- 1/4 cup Water (to thin the molasses)
👨🍳 Instructions
-
1
In a small bowl, whisk together the yeast, 1/2 cup warm water, and sugar. Let it sit for 5-10 minutes until it becomes foamy and active.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the flour, powdered milk, ground mahlab, ground anise, and sea salt. Whisk to distribute the spices evenly.
-
3
Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and the olive oil.
-
4
Using a dough hook or your hands, begin mixing while slowly adding the remaining 1 cup of warm water. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
5
Lightly grease a large bowl with olive oil. Place the dough inside, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
-
6
While the dough rises, prepare the coating. In a wide, shallow dish, whisk the grape molasses (or honey) with 1/4 cup water. Place the sesame seeds in a separate wide, shallow plate next to it.
-
7
Gently punch down the risen dough. Divide it into 8 equal-sized balls (roughly the size of a large orange).
-
8
Roll each ball into a long rope, about 10-12 inches long. Join the ends together to form a ring, overlapping them slightly and pressing firmly to seal.
-
9
Dip one side of the ring into the molasses water, then immediately press that side firmly into the sesame seeds. For a fully encrusted bread, dip the entire ring and coat both sides.
-
10
Place the rings on two baking sheets lined with parchment paper. Gently stretch them into an oval or 'teardrop' shape if desired. Cover and let rest for another 20-30 minutes.
-
11
Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven during preheating for a crispier bottom crust.
-
12
Bake the Ka'ak for 15-18 minutes, rotating the pans halfway through, until the bread is deeply golden brown and the sesame seeds are fragrant.
-
13
Remove from the oven and immediately cover with a clean kitchen towel for 5 minutes; this traps a bit of steam to ensure the crust is perfectly tender-crisp rather than hard.
💡 Chef's Tips
For the most authentic flavor, do not skip the mahlab; it provides a distinct nutty, floral aroma that defines Ka'ak. Using grape molasses (Debs el Anab) in the coating provides a deeper, more traditional mahogany color than honey. If your dough is too springy and keeps shrinking back while shaping, let it rest for 5 minutes to relax the gluten before trying again. Ensure your oven is fully preheated to a high temperature; a hot oven is the secret to getting that beautiful rise and golden crust without drying out the center.
🍽️ Serving Suggestions
Serve warm with a side of Za'atar mixed with olive oil for dipping. Pair with a plate of Labneh, sliced cucumbers, tomatoes, and fresh mint leaves. Enjoy with a hot cup of black tea infused with fresh mint or sage. For a classic street-style snack, tuck a piece of Akkawi or Halloumi cheese inside the ring and press it in a sandwich toaster until the cheese melts.