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.
- 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
- Mix warm water with yeast and sugar. Then add flour, salt, and oil. Knead for a few minutes until you get a dough.
- Rub the bowl and top of the dough with some oil, cover, leave it to rise in a warm place for about an hour.
- 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.
- 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.
- Continue to work on shaping the dough, you can let it rest for 1-2 minutes which will help in the shaping process.
- 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.
- 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.