Ka'ak Al-Quds
“Jerusalem sesame bread ring: large oval-shaped yeasted bread, glazed with sesame seeds, baked golden and chewy — sold from carts in the Old City of Jerusalem, eaten with za'atar packets or hard-boiled eggs. The Jerusalem street snack, instantly recognizable shape.”
Where it comes from
Ka'ak al-Quds ('Jerusalem ka'ak') is the iconic Jerusalem street bread — sold from carts in the Old City near Damascus Gate, also from bakeries throughout East Jerusalem and the West Bank. The oval-elongated shape is unique to Jerusalem (vs. round ka'ak in Lebanon and Egypt). Eaten with za'atar dipping spice (a small newspaper-wrapped packet sold with the bread) or with hard-boiled eggs and pickles. The walking-around breakfast of Jerusalem.
On the plate
Tear the ka'ak — soft-chewy interior, sesame-crusted golden top, slightly steaming inside. Dip a piece into za'atar — the bread carries the wild-thyme-and-sumac-and-sesame Levantine flavor instantly. Or fill the bread with hard-boiled egg and a bit of pickled cabbage; eat walking through the Old City. Each bite is the morning-rhythm of Jerusalem — the bread that the city eats while it works.
How it works
Two-stage rise (90 + 30 min) develops gluten and complex flavor. Sesame seeds adhere to the egg-yolk wash and toast during baking, contributing both flavor and crunchy crust. The elongated oval shape gives more surface area for sesame and creates a softer interior than a round shape. Whole-wheat flour adds nutty depth.
Variations
Plain ka'ak omits the sesame. Cheese-filled ka'ak has filling inside. Modern bakeries also make small ka'ak (mini size). Diaspora ka'ak uses bread machine.
On the Palate
Ingredients
Serves 4
How it's made
13 steps · Show ↓35 min active · 165 min waiting
How it's made
13 steps · Show ↓- 16 min
Activate yeast: dissolve 7 g yeast + 2 tbsp sugar in 250 ml warm milk. Foam 5 min.
- 212 min
Make dough: combine 500 g all-purpose flour + 100 g whole wheat flour + 1.5 tsp salt + 1 egg + 50 g melted butter + yeast mixture. Knead 10 min until smooth and elastic.
- 392 min
Rise 90 min until doubled.
- 412 min
Divide dough into 4 portions. Roll each into a 30-cm rope. Form into an elongated oval ring (about 25 × 8 cm).
- 52 min
Place on parchment-lined baking sheets.
- 632 min
Second rise 30 min.
- 711 min
Preheat oven to 200°C.
- 83 min
Brush each ka'ak with milk wash (1 tbsp milk + 1 egg yolk beaten).
- 95 min
Sprinkle generously with sesame seeds — should cover the entire surface (about 100 g total).
- 1025 min
Bake 22-28 min until deeply golden-brown.
- 1112 min
Cool on rack 10 min.
- 124 min
Make za'atar spice packet: combine 2 tbsp za'atar + 1 tbsp salt + 1 tsp ground sumac. Place in small newspaper or paper packet.
- 133 min
To eat: tear the ka'ak open, dip into the za'atar mix, or stuff with hard-boiled egg slices and pickled vegetables.
