Ka'ak al-Quds (Jerusalem Sesame Bread)
Inspired by techniques from Serious Eats.
A soft milk dough shaped into long oval rings, dipped in molasses water and sesame, baked hot and served with za'atar and olive oil.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, sugar, salt, yeast and baking powder, add the milk and oil and knead 8-10 min to a soft, smooth dough.
- 2
Rise. Cover and leave about 1 h until doubled. Heat the oven to 230 °C (210 °C fan).
- 3
Shape. Divide into 6, roll each into a 45 cm rope, join the ends and stretch into a long oval ring about 25 cm long.
- 4
Coat. Dip each ring in the molasses and water mixed together, then press both sides into the sesame.
- 5
Bake. Set on the lined trays and bake 15-18 min until deep golden.
- 6
Serve. Warm, with small bowls of za'atar and olive oil for dipping.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- 2 shallow dishes
- 2 baking trays
- baking paper
- 2 small dipping bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 599 kcal |
| Protein | 16.3 g |
| Carbohydrate | 79 g |
| of which sugars | 12.5 g |
| of which free sugars | 9.1 g |
| Fat | 25 g |
| of which saturates | 4.3 g |
| Fibre | 5.4 g |
| Salt | 1.72 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
