Alright, fellow food adventurer! Let’s roll up our sleeves and explore the world of Ka’ak Al Quds—those golden rings of sesame magic that’ll transport you straight to the bustling streets of Al-Quds. Our cast of characters? Flour, yeast, and a dash of salt.
Ready? Let’s bake up some Middle Eastern heritage!
In Act One, our yeast wakes up from its nap, stretching and yawning. Warm milk and water join the party, and sugar whispers sweet encouragement. The result? A frothy yeast mixture, ready to turn flour into fluffy dreams.
Now, Act Two: the dough takes center stage. Kneading, rising, and transforming into those iconic rings. And don’t forget the sesame seeds—they are the glitter on our bread runway!
Golden Rings of Al-Quds
Al-Quds’ Secret
Ka’ak Al Quds, also known as Al-Quds Sesame Bread, carries a rich history that weaves through the bustling streets of Al-Quds and beyond. This iconic bread is inspired by the traditional Palestinian ka’ak, a ring-shaped delight flavored with sesame seeds.
Typically, it’s a yeasted, crusty bread shaped into an oblong ring and covered in sesame seeds. The dough has a lighter texture than a traditional bagel, and it can be sliced and served with various toppings.
What Makes Ka’ak Al Quds so Special
Ka’ak Al-Quds, also known as Al-Quds bread, is a type of bread baked in Al-Quds. Its name is derived from the ka’ak bread ring, which is found throughout the Middle East. This yeasted, crusty bread is shaped into an oblong ring and generously covered in sesame seeds.
The outer crust is crunchy, while the inside remains soft and fluffy. For Palestinians, Al-Quds holds deep significance beyond its religious importance.
It’s ingrained in their souls and roots. The narrow streets, colorful pottery, olive wood crafts, and aromatic spices create an unforgettable experience. Every visit to Al-Quds leaves an indelible mark on the heart and soul.
Unfortunately, I had the opportunity to enjoy this in Al Quds during my childhood. However, I recall its delicious taste vividly, as I would often seek it out in other cities we visited too.
Now, you can recreate this special bread at home, bridging the gap between distant lands and cherished memories. So, next time you enjoy a piece of Ka’ak Al-Quds, savor not only its flavor but also the rich history and emotions it carries.
Al-Quds’ Love Language: Ka’ak Al Quds and Za’atar
Ingredients
Bread Dough:
Bread flour
Active dry yeast
Granulated sugar
Warm water
Warm milk
Table salt
Sesame Topping:
Toasted sesame seeds
Pomegranate molasses
Water
Scroll for the entire recipe details and instructions.
Steps to Prep Ka’ak Al Quds
Activating the Yeast:
First, in a bowl, combine warm milk and water with the yeast and sugar.
Then, mix well until frothy.
Next, set aside for 10 minutes to activate. It should be fluffy and bubbly.
Preparing the Dough:
First, in the bowl of a stand mixer fitted with the dough hook, add the activated yeast mixture.
Then, gradually add the flour one cup at a time, along with the salt.
Now, let this knead on medium speed as you gradually pour in the flour.
Next, knead the dough for 8-10 minutes or until it starts coming together and pulls away from the sides of the bowl. It should be slightly sticky but not tough to handle. If it’s too sticky, add a tablespoon of flour at a time.
Then, transfer the ready dough ball to a bowl oiled with 1 tablespoon of olive oil.
After that, cover and let it rise in a warm place until doubled, about 1.5-2 hours.
Shaping and Rising:
Next, once the dough is proofed, divide it into 6 equal-sized dough balls.
Then, place them on a lightly oiled baking sheet, cover, and let them rise again for 45 minutes.
Preparing the Sesame Topping:
Now, in the meantime, combine molasses, sesame seeds, and water in a large shallow dish for dipping the dough into.
Shaping the Ka’ak:
First of all, ensure that the dough balls have fully risen, then grab one dough ball at a time.
Second, use your thumb to make a hole in the center and stretch it out to make an oval shape (about 8-10 inches in length).
Then, dip both sides into the sesame and molasses mixture, and place on a baking sheet lined with parchment paper.
Eventually, let it rise in a warm spot, loosely covered, for 30-40 minutes.
Baking:
Now, in the meantime, preheat the oven to 475°F (245°C).
Finally, once proofed, bake the ka’ak for 10-13 minutes. It should have some color on top but not be burnt. Enjoy fresh and warm with some falafel, zeit and zaatar, or eggs.
Sesame Whispers: Ka’ak Al Quds’ Secret Ingredient
Variations of Ka’ak Al Quds
Traditional Ka’ak Al-Quds: This is the classic version, characterized by its crusty exterior and soft, fluffy interior. The oblong ring shape gives it a high crust-to-interior ratio. Generously covered in sesame seeds, it’s a staple found throughout the streets of Al-Quds.
Sweet Ka’ak Al-Quds: Some variations include a touch of sweetness. Honey or sugar may be added to the dough or sprinkled on top for a delightful twist.
Herb-Infused Ka’ak: Experiment with adding herbs like za’atar or sumac to the dough. These additions infuse the bread with aromatic flavors.
Stuffed Ka’ak: Get creative by filling the center of the ring with ingredients like cheese, olives, or minced lamb. The sesame-crusted exterior pairs beautifully with savory fillings.
Mini Ka’ak Bites: Instead of large rings, make smaller individual portions. Perfect for serving at gatherings or as appetizers.
Whole Wheat or Multigrain Ka’ak: Use whole wheat flour or a mix of grains for a healthier version. The nutty flavor complements the sesame seeds.
Remember, the essence of Ka’ak Al-Quds lies in its connection to Al-Quds—a taste that transcends mere ingredients. Whether you stick to tradition or explore these variations, each bite carries a piece of Al-Quds with it.
Za’atar Fiesta
Tips and Tricks
Sesame Seeds: The sesame seeds are a defining feature of Ka’ak Al-Quds. Make sure to generously coat the dough with them for that classic flavor and crunch.
Proofing Time: Allow the dough to rise sufficiently during both proofing stages. This ensures a light and airy texture in the final bread.
Warm Place for Proofing: Find a warm spot for the dough to rise. You can place it near a sunny window or use a slightly warmed oven (turned off) for proofing.
Stretching the Dough: When shaping the dough, gently stretch it to create an oval shape. The length should be around 8-10 inches. Don’t overwork the dough; it should still be slightly sticky.
Dipping in Sesame-Molasses Mixture: The sesame and molasses mixture adds flavor and helps the seeds adhere. Dip both sides of the shaped dough into this mixture before baking.
Baking Temperature: Preheat your oven to 475°F (245°C). Bake the Ka’ak Al-Quds until it has some color on top but isn’t burnt.
Enjoy Fresh: Ka’ak Al-Quds is best enjoyed fresh out of the oven. Serve it with falafel, zaatar, or eggs for a delightful meal.
Remember, baking is an art, so feel free to experiment and make this special bread your own!
Za’atar Zest: Ka’ak Al Quds’ BFF
Ka’ak Al Quds Storage Hacks
Freezing: The baked Ka’ak Al-Quds can be frozen in zipper-lock bags for up to 1 month. When reheating, use a moderate oven until warm and crispy.
Sesame Topping: To maintain the sesame seed crunch, store the bread in an airtight container. Avoid exposing it to moisture, which can soften the crust.
Remember, the flavor and texture of Ka’ak Al-Quds are at their peak when freshly baked, so try to enjoy it as soon as possible!
Frequently Asked Questions (FAQs)
Yes, there are similar breads across the world, such as Turkish simit and Polish obwarzanki, which are likely descendants of Ka’ak.
Whether based on bias or fact, all Palestinians agree that the Ka’ak made in Al-Quds tastes better than those made anywhere else in the country. Some attribute it to the old wood-fired ovens, while others believe it’s the yeast in the walls and atmosphere that has been there for generations.
Ka’ak al Quds, is a traditional Middle Eastern bread. It features an oblong ring shape, a sesame seed-crusted exterior, and a sweet, fluffy interior. These hallmark breads are synonymous with Al-Quds and have a rich history dating back to the Middle Ages.
Other Recipes You Might Like
- Palestinian Ka’ak
- Zaatar Pretzels
- Zaatar Rolls
- One Bowl Baked Pumpkin Donuts
- Viral Smashed Burger Tacos (Middle Eastern Style)
- Middle Eastern Cheese Fatayer (Cheese Pies)
- Turkish Cheese Pide
- Caprese Croissant Sandwich
- Butter Chicken Paratha Quesadilla
- Sfeeha Yafawiyeh (Spiral Meat Pies)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Ka’ak Al Quds
Ingredients
- 4 cups bread flour
- 2 teaspoons active dry yeast
- 1½ tablespoons granulated sugar
- 1½ cups warm water
- ½ cup warm milk
- 1 tablespoon table salt
Sesame topping
- ½ cup toasted sesame seeds
- 2 tablespoons pomegranate molasses
- 3 tablespoons water
Instructions
- In a bowl, combine the warm milk and water with the yeast and sugar.
- Mix well until frothy. Set aside for 10 minutes to activate. It should be fluffy and bubbly.
- In the bowl of a stand mixer fitted with the dough hook, add the activated yeast mixture.
- Add the flour one cup at a time, along with the salt. Let this knead on medium speed as you gradually pour in the flour.
- Knead the dough for 8-10 minutes or until the dough starts coming together and pulls away from the sides of the bowl. It should be slightly sticky but not tough to handle. If it’s too sticky, add a tablespoon of flour at a time.
- Transfer the ready dough ball to a bowl oiled with 1 tablespoon of olive oil.
- Cover, and let it rise in a warm place until doubled about 1½-2 hours.
- Once the dough is proofed, divide the dough balls into 6 equal-sized dough balls. Place on a lightly oiled baking sheet and cover, and let them rise again for 45 minutes.
- In the meantime, combine the molasses, sesame seeds, and water in a large shallow dish to dip the dough into.
- Once the dough ball has risen, grab one ball at a time. Use your thumb to make a hole in the center and stretch it out to make an oval shape. This needs to be about 8-10 inches in length.
- Once stretched, dip both sides into the sesame and molasses mixture and place on a baking sheet lined with parchment paper. Let it rise in a warm spot, loosely covered, for 30-40 minutes.
- In the meantime, preheat the oven to 475℉.
- Once proofed, bake the ka'ak for 10-13 minutes, it should have some color on top but not be burnt.
- Enjoy fresh and warm with some falafel, zeit, and zaatar, or eggs.
Notes
- Sesame Seeds: The sesame seeds are a defining feature of Ka’ak Al-Quds. Make sure to generously coat the dough with them for that classic flavor and crunch.
- Proofing Time: Allow the dough to rise sufficiently during both proofing stages. This ensures a light and airy texture in the final bread.
- Warm Place for Proofing: Find a warm spot for the dough to rise. You can place it near a sunny window or use a slightly warmed oven (turned off) for proofing.
- Stretching the Dough: When shaping the dough, gently stretch it to create an oval shape. The length should be around 8-10 inches. Don’t overwork the dough; it should still be slightly sticky.
- Dipping in Sesame-Molasses Mixture: The sesame and molasses mixture add flavor and help the seeds adhere. Dip both sides of the shaped dough into this mixture before baking.
- Baking Temperature: Preheat your oven to 475°F (245°C). Bake the Ka’ak Al-Quds until it has some color on top but isn’t burnt.
- Enjoy Fresh: Ka’ak Al-Quds is best enjoyed fresh out of the oven. Serve it with falafel, zaatar, or eggs for a delightful meal.
- Remember, baking is an art, so feel free to experiment and make this special bread your own!
