Rosa Cooking

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Ka’ak Al-Quds / Ka’ak bel semsem

Ka3ek bel semsem is a popular traditional bread in the Levant (Palestine / Israel, Jordan, Syria, Lebanon). In Jerusalem, it is sold at every step only in a different form. You can also find sandwiches stuffed with cheese, zaatar, falafel and fried eggs. The shape of this bread varies from round to oval in shape.

Preparation steps

  • Mix dry yeast with sugar and lukewarm water and cover to activate. The yeast must be fully activated. Add flour, salt, milk powder, eggs and vinegar to the bowl. Add the activated yeast and knead the dough with lukewarm water. Knead for about 10 minutes to get a soft and smooth dough. Add more water if needed. Place the dough in an oiled bowl and cover with pvc foil. Allow the dough to double. Spread the double dough on a floured surface and divide it into 4 parts. Roll out each part of the dough into a rectangle and roll it out. Form the dough into a circle, oval shape or “bag” shape (you will circle the circle in the middle with a smaller cup or stopper). Add the vinegar to the beaten egg. Spread the dough and sprinkle generously with sesame seeds. Leave the dough to rest in the baking tray with baking paper for about 5 minutes. Preheat oven to 250 degrees. Bake the bread at a temperature of 250 degrees for about 10 minutes, then reduce to 200 and bake for another 7-10 minutes. Then turn on the top oven heater to brown the bread on top. *** if you do not have powdered milk, simply replace it with plain milk. Instead of water, use milk to knead bread. *** Sesame is traditionally used but you can also add anise seeds.

Tags

israel jerusalem jordan lebanon palestine sesame syria

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