ka’ak with Sesame

ka’ak is a traditional Syrian crispy bread, it is always eaten with meze. Syrians also make cookies as rolled out ka’ak, shaped into baked rings, and it is usually made with cheese or za’atar.

There are different types of Syrian Ka’ak:

Ka’ak which made in a large ring-shape sprinkled with sesame seeds, ka’ak with semolina cookies, ma’moul (or ka’ak bi ajwa) which is stuffed with dates, Ka’ak al-asfar (“the yellow roll”) is a cake of bread that is made by Muslims in the Levant to honour the souls of the departed.

In Syria, ka’ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds, after baking, it is glazed with milk and sugar and then dried. Ka’ak is popularly served for Eid al-Fitr and Easter.

Here’s a recipe for Arabic ring-shaped bread covered in sesame seeds. Enjoy them plain as an afternoon snack or with cheese, za’atar and baked eggs.

Ingredients

4 cup flour

1/2 cup caster sugar

½ tsp ground mahleb 

½ tsp aniseed

½ tsp baking powder

 1 egg

½ cup milk

125 g unsalted butter

½ cup sesame seeds

Preparation:

1- Preheat oven to 200˚C.

2- Combine flour, sugar, mahleb or aniseed and baking powder in a large mixing bowl. Make a well in the centre and add in the egg, milk and butter. Mix the dough gently until it just comes together.

3- Start making the biscuits by rolling small amounts of dough about 15 cm long. Curl some pieces into rings, lightly brushing with egg wash between the join to help seal. Fold the remaining pieces in half, then twist together to braid. Place onto lined oven trays, leaving a small gap between each.

4- Place sesame seeds into a bowl, brush the top of the biscuits well with egg wash, then scatter with sesame seeds. Bake for 10 minutes, or until the biscuits turns the colour of light honey.

5- Remove from oven and place ka’ak on a cooling rack. Let them cool on a tray and store in a dry place.

Hamsa Zughib