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Recipes

Ka'ak Al-Quds (Jerusalem Sesame Bread Rings)

Famous sesame-coated bread rings sold by street vendors in Jerusalem — lightly sweet, fragrant with spices, and generously coated in sesame seeds.

10 servings (default)

Ingredients

Servings
10
  • 4 cups all-purpose flour
  • 1 cup warm milk
  • ½ cup warm water
  • ¼ cup olive oil
  • 2 tbsp sugar
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 1 tsp ground mahlab (sour cherry pit powder—key ingredient, available at Middle Eastern markets)
  • ½ tsp ground anise
  • ½ tsp ground fennel
  • ¼ tsp ground nutmeg
  • 1 whole egg, beaten (for egg wash)
  • ½ cup sesame seeds
  • ¼ cup Optional: nigella seeds (black seed/baraka)

Method

  1. 1

    Activate the yeast

    10 min

    Mix warm milk, warm water, sugar, and yeast. Let sit for 10 minutes until foamy.

  2. 2

    Mix the dough

    In a large bowl, combine flour, salt, mahlab, anise, fennel, and nutmeg. Make a well and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.

  3. 3

    Knead

    10 min

    Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Add flour sparingly if needed.

  4. 4

    First rise

    1.5 hr

    Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.

  5. 5

    Shape

    Punch down dough. Divide into 8-10 equal pieces. Roll each piece into a rope about 8 inches long and 3/4 inch thick. Form into a ring, overlapping the ends and pressing to seal.

  6. 6

    Second rise

    30 min

    Place rings on a parchment-lined baking sheet. Cover and let rise for 30 minutes.

  7. 7

    Prepare toppings

    Mix sesame seeds with nigella seeds if using. Beat egg with a tablespoon of water.

  8. 8

    Glaze and coat

    Brush each ring with egg wash, then dip or sprinkle generously with sesame seeds. The bread should be thoroughly coated—this is the signature look.

  9. 9

    Bake

    22 min

    Preheat oven to 375°F (190°C). Bake for 18-22 minutes until deep golden brown.

  10. 10

    Cool and serve

    Let cool on a rack. These are best eaten the day they're made but stay fresh for 2-3 days in a paper bag. Traditionally eaten for breakfast with labneh, za'atar, and olive oil, or with falafel.