Dish

Ka'ak

Ka'ak is made from flour, yeast, salt, sugar, and water. The dough is shaped into a ring and baked until golden brown. The bread has a crispy crust and a soft, fluffy interior. Ka'ak is commonly served as a snack or appetizer and can be filled with cheese, herbs, or spices.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Bread

Origins and history

Ka'ak originated in the Middle East and is a staple in Middle Eastern cuisine. It is believed to have been introduced by the Phoenicians who settled in the region in the 2nd millennium BC. The bread is similar to other Middle Eastern breads, such as pita and lavash, but has a unique ring shape.

Dietary considerations

Ka'ak is not suitable for people with gluten intolerance or celiac disease.

Variations

There are many variations of ka'ak, including ka'ak bi ajwa, which is filled with dates and nuts, and ka'ak bi za'atar, which is topped with a mixture of herbs and spices. Some variations also include sesame seeds or anise in the dough.

Presentation and garnishing

Ka'ak is traditionally served whole, but can also be sliced and toasted for added texture. It is often garnished with sesame seeds or anise.

Tips & Tricks

To keep ka'ak fresh, store it in a paper bag at room temperature for up to two days. To reheat, wrap it in foil and place it in a preheated oven for 10-15 minutes.

Side-dishes

Ka'ak is commonly served as a snack or appetizer and can be filled with cheese, herbs, or spices. It can also be served with dips, such as hummus and baba ghanoush.