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Kaak Libi (Libyan Sesame Bread Rings)

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30 min (plus 1hr 20min proofing)
Prep
25 min
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 7 g (2.25 tsp) instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 60 ml (0.25 cup) vegetable oil
  • 250 ml (1 cup) warm water
  • 1 egg, beaten (for egg wash)
  • 80 g (0.75 cup) sesame seeds

Method

  1. In a large bowl, combine flour, yeast, sugar and salt.
  2. Add the oil and warm water, mixing to form a soft dough, then knead for 8-10 minutes until smooth and elastic.
  3. Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
  4. Divide the dough into 12-14 equal pieces and roll each into a rope about 20 cm (8 in) long.
  5. Shape each rope into a ring, pinching the ends together firmly to seal.
  6. Brush each ring with beaten egg and press generously into a plate of sesame seeds to coat.
  7. Place the rings on a lined baking tray, cover loosely, and let rest for 15-20 minutes.
  8. Preheat the oven to 190C (375F) and bake for 20-25 minutes until deep golden and crisp.

Introduction: Kaak Libi are crisp, sesame-crusted bread rings enjoyed as a snack or alongside tea, with roots tracing to the Ottoman-influenced baking traditions found across the eastern Mediterranean and North Africa.

Cultural Background: Kaak Libi are crisp, sesame-crusted bread rings enjoyed as a snack or alongside tea, with roots tracing to the Ottoman-influenced baking traditions found across the eastern Mediterranean and North Africa. In Libya they are often prepared in batches around Eid to give to visiting guests and children.

Tips: Pinch the ends of each ring firmly, as they can come apart during baking if not sealed well. For extra crunch, bake a few minutes longer once golden, keeping a close eye to prevent burning.

Variations: A sweeter version adds a touch of ground aniseed to the dough and a dusting of sugar after baking.

Storage: Store in an airtight container at room temperature for up to 1 week.

Reheating: Refresh in a warm oven at 150C (300F) for 5 minutes to restore crispness if needed.

FAQs:

Q: Can these be made ahead and frozen?

A: Yes, freeze baked and cooled rings in an airtight bag for up to 1 month; refresh in a warm oven before serving.

Q: Why are my kaak not crisp?

A: Ensure they bake long enough to turn deep golden, as underbaking leaves them softer than the traditional crunchy texture.

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