Ka'ak Al Quds
Ka’ak Al Quds is a traditional Palestinian bread, often enjoyed during special occasions or as a delightful snack. These circular sesame-topped bread rings are soft, slightly sweet, and perfect for dipping in olive oil or enjoying with a cup of tea.
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!
Nutrition
Calories: 1975kcalCarbohydrates: 401gProtein: 62gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 6992mgPotassium: 561mgFiber: 14gSugar: 34gVitamin A: 10IUVitamin C: 0.02mgCalcium: 83mgIron: 5mg
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