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Kaak
Lebanese Ka'ak are soft, chewy, ring-shaped bread, generously coated in sesame seeds. A quintessential street food, often enjoyed for breakfast or as a snack, perfect with a spread of cheese or za'atar.
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- 500 g Bread flour(High-protein flour is recommended for a chewier texture.)
- 7 g Active dry yeast(Or 2.25 tsp.)
- 1 tbsp Granulated sugar(To feed the yeast.)
- 300 ml Warm water(Around 105-115°F (40-46°C).)
- 1 tsp Salt
- 1 tsp Mahlab(Ground mahlab (cherry pit spice) adds a unique, slightly sweet, almond-like flavor. Available at Middle Eastern grocers or online.)
- 150 g Sesame seeds(Toasted or untoasted, as preferred. You can toast them lightly in a dry pan until fragrant for extra flavor.)
- 100 ml Water or milk(For dipping the rings before coating in sesame seeds.)
ðšâð³ äœãæ¹
- 1
Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: In a large mixing bowl, combine the bread flour, salt, and mahlab. Pour in the activated yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked.
â±ïž 10 minutes - 3
First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
â±ïž 1.5 - 2 hours - 4
Shape the kaak: Once the dough has doubled, punch it down gently to release the air. Divide the dough into 8 equal portions. Roll each portion into a long rope, about 10-12 inches (25-30 cm) long. Overlap the ends and pinch them together firmly to form a ring. You can also shape them into a more oval or elongated ring.
â±ïž 20 minutes - 5
Prepare for coating: Pour the sesame seeds onto a large plate or shallow dish. Pour the water or milk into another shallow dish.
â±ïž 5 minutes - 6
Coat the kaak: Dip each shaped kaak ring first into the water or milk, ensuring it's evenly coated. Then, roll the wet ring in the sesame seeds, pressing gently to adhere them all over. Place the coated kaak on a baking sheet lined with parchment paper.
â±ïž 10 minutes - 7
Second rise (optional but recommended): Cover the shaped and coated kaak loosely with plastic wrap or a kitchen towel and let them rest for another 20-30 minutes. This helps create a softer texture.
â±ïž 20-30 minutes - 8
Bake the kaak: Preheat your oven to 400°F (200°C). Bake the kaak for 12-15 minutes, or until they are a beautiful golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking.
â±ïž 12-15 minutes - 9
Cool and serve: Transfer the baked kaak to a wire rack to cool slightly. Enjoy them warm or at room temperature.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âStreet vendors everywhere sell these fresh from carts.
- âKa'ak are incredibly versatile. Serve them plain, or with a variety of fillings and toppings like labneh, za'atar, hummus, or cheese.
- âA classic Lebanese breakfast or snack, perfect with a cup of tea or coffee.
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- Add a small amount of feta cheese or akkawi cheese inside the ring before sealing it.
- Make smaller, bite-sized kaak for appetizers.
- Incorporate a pinch of anise or fennel seeds into the dough for a different aromatic note.