An oval-shaped bread encrusted with toasted sesame seeds, with a crispy exterior and soft, chewy interior. This iconic Jerusalem street bread is traditionally eaten with za'atar, eggs, or falafel.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yeast, sugar, salt, mahlab, and ground anise. Add warm water and oil, knead for 10 minutes until smooth and elastic.
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2
Cover dough and let rise in a warm place for 1 hour until doubled in size.
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3
Divide dough into 6 equal portions. Roll each into a rope about 40cm long, then form into an oval loop, pressing the ends together firmly.
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4
Prepare a shallow dish of simple syrup and another of sesame seeds. Dip each bread ring into the syrup, then press both sides into sesame seeds.
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5
Place on lined baking sheets. Let rest for 20 minutes while preheating oven to 220C.
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6
Bake for 15-18 minutes until deeply golden brown and the sesame seeds are toasted. Cool on a wire rack.
Did You Know?
Ka'ak vendors in Jerusalem's Old City carry towering stacks of bread on their heads, weaving through narrow alleyways calling out to customers at dawn.
Chef's Notes
Equipment Tips
- baking sheets
- mixing bowl
- bench scraper
- shallow dish for sesame
The Story Behind Ka'ak al-Quds
Ka'ak al-Quds is inseparable from the identity of Jerusalem, where it has been baked and sold in the Old City for centuries. The distinctive oval shape, generous sesame coating, and slight sweetness from mahlab spice set Jerusalem ka'ak apart from bread rings found elsewhere in the region. Vendors have carried these breads through the narrow stone lanes of the Old City since Ottoman times, their morning calls becoming part of Jerusalem's sonic landscape. The tradition of eating ka'ak filled with za'atar and a hard-boiled egg remains a beloved breakfast ritual.
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