Aragonese Ka'ak

Ingredients

In this adaptation, the traditional Lebanese Ka'ak is transformed into an Aragonese version by incorporating Aragonese spices and flavors. The original Ka'ak is typically sweeter and often flavored with sesame seeds or anise. However, the Aragonese Ka'ak is savory and infused with the unique spices of Aragonese cuisine, giving it a distinct taste and character. We alse have the original recipe for Ka'ak, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 2 tbsp olive oil 2 tbsp olive oil
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp cumin 1/2 tsp cumin
• 1/2 tsp garlic powder 1/2 tsp garlic powder
• 1/4 tsp black pepper 1/4 tsp black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 47g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour, salt, paprika, cumin, garlic powder, and black pepper. Mix well.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the dough and divide it into 8 equal portions. Roll each portion into a rope about 30cm (12 inches) long.
8. 8.
   Shape each rope into a circle, overlapping the ends and pinching them together to seal.
9. 9.
   Place the shaped dough rings on the prepared baking sheet and let them rise for another 15-20 minutes.
10. 10.
    Bake the Ka'ak in the preheated oven for 15-20 minutes or until golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor.
• Paprika — Opt for a high-quality sweet or smoked paprika to enhance the Aragonese flavors.
• Cumin — Toasting the cumin seeds before grinding them will intensify their aroma and flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Serve the Aragonese Ka'ak warm with a drizzle of olive oil and a sprinkle of sea salt for extra flavor.
• Experiment with different Aragonese spices like saffron or smoked paprika to create unique variations.
• These bread rings can be frozen and reheated in the oven for a quick and delicious snack.
• If you prefer a softer crust, brush the baked Ka'ak with melted butter as soon as they come out of the oven.

Serving advice

Serve the Aragonese Ka'ak as an appetizer or alongside soups, stews, or salads. They are also great for dipping into hummus or other Mediterranean spreads.

Presentation advice

Arrange the Aragonese Ka'ak on a platter, garnished with fresh herbs like parsley or thyme, to add a pop of color. Serve them warm to enhance their aroma and appeal.