Kahk
Kahk are Iraqi, small and very spicy, buns served with mezu.
Preparation steps
- Fry cumin and coriander in a pan, especially each, until the seeds smell and turn slightly yellow. No way to fry to burn. This frying only takes a minute or two because the spices are so much tastier.
- Grind them. You can do this in an electric coffee grinder. I usually grind some sugar in the grinder to clean up the remaining ground coffee, clean the grinder and then put the seeds.
- From the other listed ingredients besides sesame seeds (which you will use at the end) replace the dough. Of course, you also add ground spices to the dough and leave the dough to rise. I mix all this into a bread machine and program it to make dough.
- When it has grown, divide it into three parts and each part into 6, so you will get a total of 18 small buns. Separate each one a little and wrap it in a roll, then bend it into a spiral.
- Coat them with milk and sprinkle with sesame seeds.
- Bake at 190C until slightly browned. MOST IMPORTANTLY - after you have baked them, turn them off and open the oven to let the heat out and leave the loaves in the oven, because that way they dry and the crust becomes very fine and crispy.
- They are great with mezu and alcohol.
