Ka'ak or Kahqa is the Arabic word for "cake", and can refer to several different types of baked goods produced throughout the Arab world and the Near East.
Ka'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka'ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.
In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried. Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.
Kaak are bread sticks, but instead of being actual stick shapes, they are formed into rings. They are flavored with kemun, kizabrah, mahlab, and yansoon. Or cumin, anise, and cherry pit. I wouldn’t say that they’re hard to make, just time consuming. You need to shape each ring, then bake at two different temperatures.The smell of these baked Kaak is awesome. For our 105th #Foodiemonday Bloghop event, we are back with #savorybakeddish, and I chose these savory dish from middle east. Check out the recipe below and enjoy!!! This recipe I adopted from Deal Delights.
3 Cups all purpose flour
1/3 cup Carom seeds
1 teaspoon fennel seeds
1 heaping teaspoon cumin
2 Tbsp oil
3 teaspoons active dry yeast
1 teaspoon sugar
2 1/2 cups warm water
4 tablespoons kosher salt
1. Proof the yeast, In a large bowl or measuring cup, combine the yeast, sugar, and water. Let foam.
2. In a large measuring bowl, mix together the flour, carom seeds, Fennel seeds, cumin, oil, salt, and shortening.
3. Add the yeast mixture to the flour mixture.
4. Knead dough well (by hand or in your mixer with the dough hook), about 5 minutes, until it’s smooth and not sticky.
5. Set dough aside and cover with a damp towel. Let rise for 1 1/2 hours in a warm place.
6. Split the dough into quarters, working with a section at a time.
7. Roll each quarter into into 2 inch logs.
8. Slice each log into 1/2 inch strips and then roll each of those strips out into 4-6 inch snakes.
9. Shape each snake into a circle, overlapping to make sure they stick.
10. Brush with Milk and sprinkle with sesame seeds.
11. Place on baking sheets and bake at 400 degrees for about 10 minutes, repeat until all the kaak is baked.
12. Lower the oven to 250 degrees and bake for 20 minutes, until the kaak is dry and crisp. (If you have two ovens, set one to 400 and the other to 250. Transfer each batch straight from the hotter oven to the cooler until they’re all bake).