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Ka'ek Al-Quds (Jerusalem Sesame Bread

Ka’ek Al-Quds (Jerusalem Sesame Bread)

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  • Author: Wafa Shami
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Category: Baking


Ka’ek Al-Quds - Jerusalem bread is a type of bread baked in Jerusalem. It has a ring shape. Ka’ak Al-Quds is derived from the ka'ak bread ring which is found throughout the Middle East. Typically, this is a yeasted, crusty bread which is shaped into an oblong ring and covered in sesame seeds. The dough has a lighter texture and is crunchy on the outside.


Units Scale
  • 2.5 cups warm water
  • 1 tablespoon instant yeast
  • 1 tablespoon sugar
  • 6 cups multipurpose flour
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 1/4 cup milk (for brushing)
  • 8 ounces roasted sesame


  1. Mix warm water with yeast and sugar. Then add flour, salt, and oil. Knead for a few minutes until you get a dough.
  2. Rub the bowl and top of the dough with some oil, cover, leave it to rise in a warm place for about an hour.
  3. Once risen, with your hands split the dough into 5 small balls, place them on a tray with some flour so they won’t stick. Cover and let them sit for another 15 minutes.
  4. Take each ball and roll it into a long log, then connect it from one side, aiming to make an oval long shape or any other round small shape if you prefer.
  5. Continue to work on shaping the dough, you can let it rest for 1-2 minutes which will help in the shaping process.
  6. Place the ka’ek once shaped in a tray over parchment paper. Then brush with milk, and cover with sesame, flip to the other side and do the same. So both sides are filled with sesame.
  7. Cover again and let it sit for another 30 minutes. Bake for 15-20 minutes at 450 F, then broil the top for 2 minutes aiming for a golden color.