Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (2024)

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A variation on ka'ak that uses a technique that's very similar to the one used to make bagels.

By

Reem Kassis

Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (1)

Reem Kassis

Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history, and politics. She has written two cookbooks: The Palestinian Table (2017) and The Arabesque Table (2021).

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Updated January 22, 2021

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Why It Works

  • Incorporating milk and oil into the dough produces a lighter, airier crumb.
  • Adding nigella sees, sesame seeds, and za'atar to dough as well as as a topping distributes their flavors and textures throughout the bread.

This recipe is an adaptation of a recipe for a variation of ka'ak, an ancient, ring-shaped bread commonly sold by street vendors in Jerusalem, found in the 13th-century Arabic cookbook Kitab al Wusla ila al Habeeb (which has been translated to Scents and Flavors). This variation is distinct from other types of ka'ak in that it calls for boiling then baking these rings of dough, a technique which may be the precursor to the technique used to produce the modern-day bagel. Despite this similarity, this ka'ak variation is quite different from a bagel; it's not as dense (thanks to the use of oil and milk in the dough) and the flavoring is incorporated into the dough, in addition to being scattered over its exterior.

Ka'ak can be eaten plain or, as with a bagel, with any number of accoutrements; it also is wonderful when used for sandwiches, as in this open-faced sandwich with griddled halloumi, avocado, and za'atar.

Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

Recipe Details

Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe

Active60 mins

Total3 hrs

Serves10 servings

Ingredients

For the Ka'ak:

  • 4 cups (17 1/2 ounces; 500g)bread flour

  • 2 tablespoons (2/3 ounce; 20g) roasted sesame seeds

  • 1 tablespoon (1/2 ounce; 15g)sugar

  • 1 tablespoon (1/3 ounce; 10g) nigella seeds

  • 1 tightly packed tablespoon (1/3 ounce; 10g)za’atarblend or dried oregano (see notes)

  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

  • 1/4 teaspoon turmeric

  • 1/4 cup (60ml) vegetable oil, plus more for shaping dough

  • 1 cup (235ml) whole milk, warmed to 110-115°F (45°C)

  • 1 tablespoon instant yeast, such asSAF(about 10g yeast or one-and-a-half 1/4-ounce packets); not RapidRise or active dry (more infohere)

  • 1/4 cup plus 1 tablespoon (75ml) room temperature water

To Boil, Top, and Bake Ka'ak:

  • 2 tablespoons (30ml) grape or date molasses

  • 2 tablespoons (1 1/2 ounces; 40g) roasted sesame seeds mixed with 1 tablespoon (1/3 ounce, 10g) nigella seeds, for topping the ka'ak

Directions

  1. To Make the Dough: In the bowl of a stand mixer fitted with the hook attachment, stir together flour, sesame seeds, sugar, nigella seeds, za'atar, salt, and turmeric until well combined.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (3)

  2. Turn mixer to low speed and add the oil, followed by milk and yeast and mix until combined.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (4)

  3. Add the water and mix until the dough comes together and pulls from the sides of the bowl but is still stuck to the bottom, about 2 minutes. Let rest for 5 minutes.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (5)

  4. Turn mixer to medium-low and knead until dough forms a soft, smooth ball, about 2 minutes.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (6)

  5. Grease a large mixing bowl with oil, transfer dough to mixing bowl, cover, and let stand at room temperature until doubled in size, about 1 hour.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (7)

  6. Preheat oven to 400°F (200°C) and set oven rack in middle position. Line 2 baking sheets with parchment. Divide dough into 10 equal portions (about 3 ounces/90g each), forming each into a smooth ball and pinching at the bottom. Set dough balls on prepared baking sheets. Cover with a damp kitchen towel and let rest 10 minutes.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (8)

  7. Working with 1 dough ball at a time and keeping the rest covered, place dough ball on a work surface and, using your hand, flatten into a 3 1/2-inch disc.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (9)

  8. Using your fingers, poke a hole in the center, then gently stretch the dough out, rotating it as you stretch, to form a roughly 4-inch ring. Return to parchment-lined baking sheet and repeat with remaining dough balls.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (10)

  9. To Boil, Top, and Bake Ka'ak: Fill a wide pot with 2 inches water. Add grape (or date) molasses and bring to a boil over high heat. Working in batches, add 2 or 3 ka'ak (only as many as can fit with room to spare around each) and boil, turning once, for 30 seconds per side. Using a spider, slotted spoon, or slotted spatula, remove bagels from boiling water and let drain briefly, then return to parchment-lined baking sheets. Sprinkle all over right away with sesame and nigella seed mixture. Repeat with remaining ka'ak, making sure to keep boiled and topped ka'ak covered until ready to bake.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (11)

  10. Working with 1 baking sheet at a time, bake ka'ak until golden brown all over, 20 minutes. Let rest 15 minutes before serving. Repeat with remaining baking sheet of ka'ak.

    Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (12)

Special equipment

Stand mixer

Notes

Za’atar blend is usually a mixture of ground dried za’atar leaves mixed with salt, sumac, and sesame seeds. It is available at all Middle Eastern grocery stores and some supermarkets as well.

Make-Ahead and Storage

Fully cooled ka'ak can be stored in a paper bag at room temperature up to 24 hours, or frozen in a zipper-top bag for up to 4 weeks. Reheat from room temperature or frozen in 375°F (191°C) oven before serving, about 8 minutes.

This Recipe Appears In

  • Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel
  • Middle Eastern
  • Yeast Breads
Nutrition Facts (per serving)
312Calories
11g Fat
45g Carbs
9g Protein

×

Nutrition Facts
Servings: 10
Amount per serving
Calories312
% Daily Value*
Total Fat 11g14%
Saturated Fat 2g8%
Cholesterol 2mg1%
Sodium 210mg9%
Total Carbohydrate 45g17%
Dietary Fiber 3g12%
Total Sugars 6g
Protein 9g
Vitamin C 0mg1%
Calcium 116mg9%
Iron 2mg13%
Potassium 176mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (2024)

FAQs

What is the meaning of Ka AK in Arabic? ›

Ka'ak, pronounced “kaahk”, is an arabic word for biscuit or baked goods. It's one of the most popular Middle Eastern breads known for its very distinct shape.

What is the history of Ka Ak Al Quds? ›

The history of these breads dates back to the Middle Ages, when they were so popular in Arab cuisine that medieval cookbooks did not deign it necessary to even include a basic recipe for them, instead only including variations.

What is ka ak in English? ›

Ka'ak (Arabic: كعك; also transliterated kaak) or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods produced throughout the Arab world and the Near East.

What kind of food is kaak? ›

In some Arab countries, ka'ak refers to a thin savoury pastry round, similar in shape to a bagel. These are often flavoured slightly with mahleb and covered with white sesame seeds. Kaak bi loz is a sweet version made with ground almonds.

Is Jerusalem in Israel or Palestine? ›

The city is currently divided between West Jerusalem, which is predominantly Jewish, and East Jerusalem with a majority Palestinian population. Israel captured East Jerusalem after the Six-Day War in 1967 along with the West Bank – a step not recognised by the international community.

What is Jerusalem in Arabic? ›

Al-Quds is the most common Arabic name for Jerusalem and is used by many cultures influenced by Islam. The name may have been shortened from مَـدِيـنَـة الْـقُـدْس Madīnat al-Quds, a calque of the Hebrew nickname for the city, Ir HaKodesh (עיר הקודש "the Holy City" or "City of the Holy Place").

What does quds mean in Arabic? ›

“Al-Quds” or “Quds” is the Arabic name for Jerusalem. Hence, this event is also called “Jerusalem Day”. In Arabic, the word “al-Quds” translates to “the holy one”. The city of Jerusalem is holy to all three monotheistic religions, Christianity, Islam and Judaism.

What is Kahk in Arabic? ›

Kaak or Kaak el-Eid (Egyptian Arabic: كحك or كحك العيد [ˈkæħk el ˈʕiːd]), is a small circular biscuit that originated in Egypt and is eaten across the Arab world to celebrate Eid al-Fitr.

What is the meaning of Ka in Arabic? ›

The preposition (ka) has only one meaning in Arabic, which is the similitude between the preceding and the following noun.

What is Kaakeh? ›

Kaakeh (pronounced Kah-ek) translates to 'cake' in Arabic, although kaakeh does not resemble the traditional cakes that are recognized in the West. Kaakeh, in the Middle East in areas like Palestine, Lebanon, Syria and Jordan, is a very popular savory bread, shaped much like a small purse.

What is Kam Arabic? ›

Kam is used to ask about the number and quantity. This is different from its use in English, as “how many” is used to ask about a number while “how much” is used to ask about quantity. In Arabic, we ask about number and quantity using the same word “kam”.

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