Ka’ak al-Quds
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Warm water — 360 ml (12 fl oz)
- Salt — 2 tsp
- Olive oil — 2 tbsp
- Sesame seeds, for coating — 140 g (5 oz)
Method
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture and olive oil.
- Mix and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled.
- Divide the dough into portions and roll each into a long rope, then shape into an oval ring, pinching the ends together to seal.
- Dip each ring in water, then coat generously in sesame seeds.
- Place on a baking tray and let rise for a further 20 minutes.
- Preheat the oven to 200°C (400°F) and bake for 20–25 minutes until deeply golden and crisp.
Introduction: A crisp, sesame-crusted oval bread ring, a beloved Jerusalem street bread traditionally sold from carts each morning.
Cultural Background: Ka'ak al-Quds ('Jerusalem bread') is an iconic sight across the city's streets, sold fresh each morning from carts and eaten simply on its own or dipped in za'atar, its distinctive oval ring shape instantly recognisable.
Tips: Coat the dough generously in sesame seeds, as this is a defining feature of ka'ak al-Quds. Bake until deeply golden for the proper crisp exterior.
Variations: Serve with a small dish of za'atar and olive oil for dipping, the classic street presentation. Fill with boiled egg and pickles for a more substantial breakfast.
Storage: Store at room temperature wrapped in a cloth for up to 1 day; freeze for longer storage.
Reheating: Warm briefly in an oven at 180°C (350°F) for 5 minutes to refresh.
FAQs:
Q: What is ka'ak al-Quds typically eaten with?
A: A small dish of za'atar mixed with olive oil for dipping, a classic Jerusalem street food combination.
Q: How is it traditionally sold?
A: Fresh from carts on Jerusalem's streets each morning, a well-known and beloved city tradition.
- Bread flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Warm water — 360 ml (12 fl oz)
- Salt — 2 tsp
- Olive oil — 2 tbsp
- Sesame seeds, for coating — 140 g (5 oz)
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