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Ka'ak (sesame bread)
Ka'ak bi simsim: Beirut's purse-shaped street bread crusted with sesame
On the streets of Beirut, vendors push wooden carts stacked with ka'ak, a chewy, sesame-crusted bread shaped like a handbag with a hole for a handle; in Jerusalem's Old City the same bread comes as long oval rings sold by the gate. Buyers ask for it split open and filled with a pinch of za'atar or a wedge of soft white cheese, and eat it on the way to work or school. The crust gets its deep amber colour from a quick dip in sweetened water before the sesame goes on, and the crumb inside stays soft and slightly sweet. Chef's tip: toast the sesame seeds lightly in a dry pan before coating; they stick better once cool and taste nutty rather than raw.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- ¼ oz instant dried yeast1 sachet
- 2 tbsp caster sugar
- 1 ½ tsp salt
- ½ tsp ground mahlab (optional)optional; gives a cherry-almond scent
- 3 tbsp olive oil
- 1 ¼ cups warm waterabout 38°C
For the coating
- ½ cup hot water
- 4 oz sesame seedslightly toasted and cooled
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Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 tbsp caster sugar, 1 ½ tsp salt and the ½ tsp ground mahlab if using in a large bowl. Pour in 3 tbsp olive oil and most of 1 ¼ cups warm water and bring it together, adding the last of the water only if dry flour remains.
Step 2: Knead on a clean worktop for 10 minutes until the dough is smooth, springs back when pressed and feels slightly tacky but not sticky. A common mistake is adding too much flour here; a soft dough gives the light, chewy crumb.
10 minStep 3: Return to the oiled bowl, cover and leave somewhere warm for about 1 hour, until doubled and a floured finger leaves a dent that slowly fills back.
60 minStep 4: Heat the oven to 450°F (400°F fan) with two baking trays inside. Stir 2 tbsp grape molasses (dibs) or sugar into ½ cup hot water until dissolved, and spread 4 oz sesame seeds on a large plate.
Step 5: Divide the dough into 6 pieces. Roll each into an oval about 25 × 15 cm and 1 cm thick. Cut a 6 cm slit near one narrow end to form the handle of the purse; for Jerusalem-style rings, roll each into a 50 cm rope and join the ends into a long loop instead.
Step 6: Brush or dip each piece in the sweet water, then press both sides into the sesame so they are thickly coated. Leave on baking paper for 15 minutes to puff slightly.
15 minStep 7: Slide the breads on their paper onto the hot trays and bake for 12–15 minutes, until deep golden, the sesame smells toasted and the base sounds hollow when tapped.
15 minStep 8: Cool on a rack for 10 minutes. Eat warm, split and filled with za'atar and olive oil or soft cheese. They keep a day in a bag; refresh in a hot oven for 3 minutes.
3 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 11 g
- Carbs
- 62 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ka'ak (sesame bread) take?
- About 120 minutes in total: 100 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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