Ka’ak bi Simsim
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Active dry yeast — 1.5 tsp
- Sugar — 1 tbsp
- Warm water — 240 ml (8 fl oz)
- Salt — 1.5 tsp
- Olive oil — 3 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 bowl, then add the yeast mixture and olive oil, kneading for 8 minutes until smooth.
- Cover and let rise for 45–60 minutes until doubled.
- Divide the dough into small portions and roll each into a thin rope, shaping into a small ring.
- Dip each ring in water, then coat in sesame seeds.
- Preheat the oven to 200°C (400°F) and bake for 15–18 minutes until golden and crisp.
Introduction: Small, crisp sesame-coated bread rings, a portable and beloved snack sold at markets and street stalls across Palestine.
Cultural Background: These small sesame rings are a common everyday snack, sold at markets and by street vendors, offering a simple, satisfying crunch enjoyed on their own or dipped in a little olive oil and za'atar.
Tips: Roll the dough ropes evenly so the rings bake at the same rate. Coat generously in sesame seeds for the traditional crunchy exterior.
Variations: Add a pinch of nigella seeds along with the sesame for extra flavour. Serve with za'atar and olive oil for dipping.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not applicable — served at room temperature as a crisp snack.
FAQs:
Q: How long do these keep?
A: Given their crisp, dry nature, they keep well for about a week in an airtight container.
Q: What is the best way to eat them?
A: On their own as a snack, or dipped in olive oil and za'atar for extra flavour.
- Plain flour — 375 g (13 oz)
- Active dry yeast — 1.5 tsp
- Sugar — 1 tbsp
- Warm water — 240 ml (8 fl oz)
- Salt — 1.5 tsp
- Olive oil — 3 tbsp
- Sesame seeds, for coating — 140 g (5 oz)
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