Levantine cuisine · Dough, Pasta & Rice

Kaak al Quds (Sesame Bread)

Oblong Jerusalem sesame bread made from soft yeast dough, thickly coated in sesame seeds and served with za'atar and a boiled egg.

Ingredients · for 6 servings

• 500 g flour
• 1/2 cube fresh yeast (about 20 g)
• 280 ml lukewarm milk
• 2 tbsp sugar
• 4 tbsp olive oil
• 1 tsp salt
• 120 g sesame seeds
• 3 tbsp sugar syrup
• 2 tbsp za'atar spice blend
• 4 eggs

Instructions

1. Mix the yeast with the lukewarm milk and sugar and let stand for 10 min, until a distinct foam forms on the surface.
2. Add the flour, salt, and 3 tbsp olive oil and knead for 8–10 min into a soft, elastic dough, then let rise, covered, for 60 min, until doubled in size.
3. Divide the dough into 4 portions, roll each into a 30 cm-long strand, join the ends into a ring, and gently stretch the middle apart to about a hand's width, forming the typical handbag shape.
4. Brush the rings thinly with the sugar syrup, coat generously in sesame seeds, and let rise again on baking sheets for 20 min.
5. Bake at 220°C (425°F) for 14–16 min, until the sesame is fragrant and the breads are light golden brown, then let cool briefly on a rack.
6. Hard-boil the eggs for 8 min, peel, and serve with the za'atar spice blend and the remaining olive oil in small bowls — dip the egg and the kaak into them alternately.