Those bread rings (or Ka’ak) covered with sesame seeds are consumed throughout Lebanon and the Middle East. They’re a staple of the Lebanese pantry; they are usually sold in bags in all the bakeries.

In Lebanon, we serve ka’ak especially with tea. I used to have it with a glass of milk when I was a kid, dipping each bread ring with milk then eating it. In Lebanon, those ka’ak are sold in many shapes, round shaped, ring shaped or as sticks…

The use of mahlab (ground cherry pits), cumin, anise seed… bring a lot of flavor to ka’ak, this is why they’re loved by all the Lebanese! 

Ingredients (4 dozen): 3 1/3 cup all-purpose flour – 1½ tsp yeast – 1½ tsp salt – 2 tbsp anise seed – ½ tsp mahlab (ground cherry pits) – ½ tsp sugar – ½ cup olive oil – ½ cup water – ½ cup milk – ½ tsp ground cumin – 1 egg, lightly beaten – 1/4 cup sesame seeds

Mix the flour, yeast, salt, sugar and spices in a mixing bowl. Stir until combined. Slowly, add the milk, the olive oil and the water. Knead for 15 minutes or until the dough is soft, smooth and elastic.
Cover the bowl and let it rest for 2 hours or until the dough doubles in size.

Divide the dough into 20 balls. Cover and let them rise one more time.
Roll each ball of dough into a long rope and cut into smaller ropes (abt 10 cm) and form a ring. Brush one side with the egg and sprinkle some sesame seeds.

Preheat the oven at 375ºF (190ºC).

Lay out on parchment paper on a baking sheet and place the rings, sesame side up. Bake them oven for about 15 minutes till golden. Then reduce the oven to 150ºF (65ºC) and let them dry out for another 30 minutes. The rings should be crispy.

 

Ka’ak –  anneaux de sésame

Ingredients (4 douzaines): 370 g de farine – 1½ càc de levure de boulanger – 1½ càc de sel – 2 càs de graines d’anis – ½ càc de mahlab – ½ càc de sucre – 90 ml d’huile d’olive – 100 ml d’eau – 100 ml de lait – ½ càc de cumin moulu – 1 œuf légèremnt battu – 1/4 tasse de graines de sésame

Mélangez la farine, la levure, le sel, le sucre et les épices dans un grand saladier. Ajoutez l’huile d’olive, le lait et l’eau et pétrissez tous les ingrédients avec vos mains ou au robot, jusqu’à obtention d’une pâte souple. Couvrez avec un linge de cuisine et laissez reposer 2 heures jusqu’à ce que la pâte ait doublé de volume.

Divisez la pâte en 20 boules, couvrez et laissez-la reposer un peu.

Roulez chaque boule en un long rouleau puis coupez-le en rouleaux plus petits (10 cm env.), faites une couronne en assemblant les 2 bouts, continuez avec le reste des boules de pâte; badigeonnez les anneaux avec le jaune d’œuf et parsemez-les de graines de sésame.

Préchauffez votre four à 190ºC.

Tapissez la plaque d’une feuille de papier sulfurisé et posez les anneaux dessus. Enfournez les 15 mn jusqu’à ce qu’ils soient dorés. Puis réduisez la température du four à 65ºC et laissez-les 30 mn. Les anneaux doivent être croquants.



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By Cherine

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