Ka'ak (Savory Ring-Shaped Biscuit)
Photo: وسام زقوت, CC BY-SA 4.0
Ka'ak is a savory ring-shaped biscuit eaten across the Middle East and Persia, traditionally baked against the wall of a clay oven. This version uses both oil and soft butter or margarine for a tender crumb, and the dough takes sesame, black cumin, za'atar or marjoram, and ground mahaleb cherry kernels, which add a faint almond-like bitterness. The rings are brushed with egg yolk for a glossy finish.
Instructions
Combine the lukewarm water, oil and soft margarine or butter in a bowl. In a separate bowl, mix the flour, baking powder or dried yeast, brown sugar, salt, sesame seeds and any of the optional spices you are using.
Pour the wet mixture into the dry ingredients and mix until a dough forms. Leave the dough to rest for 30 minutes, until it has reached a workable consistency.
Cut the dough in half and roll each half by hand into a long coil. Cut each coil in half and roll the pieces into thinner coils, giving you 4 pieces. Cut each of those in half again and roll them thinner still, giving you 8 pieces.
Cut each of the 8 coils at an angle into 4 equal pieces, for 32 pieces in all. Pinch the ends of each piece together to make a ring, and set the rings on a baking sheet.
Leave the rings until the dough has risen, then brush each one with beaten egg yolk.
Bake in a preheated oven at low heat, between 100 and 170°C (212 to 338°F). Take the biscuits out once they begin to give off steam.
Make it personal.
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