Ka'ak (sesame-crusted Lebanese bread ring)

Beirut's street breakfast: a handbag-shaped, sesame-crusted bread ring sold from carts by bakers. Split open and filled with za'atar or melted cheese.

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Method

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1. Mix the flour with the yeast, sugar, salt and mahlab, add the oil and lukewarm liquid, and knead for 10 minutes into a smooth, elastic dough. ⏱ Timer: 10 min
2. Cover and let rise for 1 hour, until doubled. ⏱ Timer: 1 h
3. Divide into 6 pieces, roll each into a 40 cm rope, then shape into a ring, pressing the ends together; pull one side of the ring out slightly to give it a handbag-handle shape.
4. Mix the honey with the water, dip the rings in, then roll in the sesame seeds.
5. Rest on a baking-paper-lined tray for 20 minutes. ⏱ Timer: 20 min
6. Bake in a 220°C oven for 15-18 minutes, until deep golden brown. ⏱ Timer: 15 min
7. Serve warm, with za'atar, labneh or cheese.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Mahlab (ground cherry pit) gives a distinctive, slightly almond-like aroma; available at Middle Eastern grocers.
• Can be refreshed in the oven in 5 minutes the next day.

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