Jerusalem Bread
Jerusalem Bread is part of my “Breads Across the Arabic Speaking World” Series. It’s a soft bread that is shaped similar to a bagel lengthwise and coated with sesame seeds. Jerusalem breads are a popular breakfast item among Palestinians in Jerusalem. Usually people enjoy this bread on it’s own with a cup of tea or they slice it lengthwise and fill it either with hummus, cheeses, or falafel. Regardless, I’m sure it’s a memorable smell of the streets of Jerusalem.
I have tested this recipe many times to come up with this soft texture and delicious flavor. I added just a tiny bit of baking soda to the ingredients to help soften the dough and give it a stronger exterior texture, but if you don’t have it, you can simply omit it. The pomegranate molasses water will help with the flavor and color of the bread, but if it’s difficult to find then simply brush the dough with milk and coat it with sesame seeds. If sesame is not your thing, you can still enjoy this bread without the sesame coating. The basic recipe is pretty delicious and I encourage you to give it a try. Sahteen!
Recipe:
1/2 cup water, lukewarm
1 cup whole milk, room temp.
1 tbsp granulated sugar
2 1/4 tsp instant yeast
1 tbsp olive oil
3 cups all purpose flour
3/4 tsp salt
1/4 tsp baking soda
2 cups toasted sesame seeds
1/4 cup pomegranate molasses
3 cups hot water
Directions:
In a bowl or a stand mixer with a hook attachment, add water, milk, and sugar. Mix, then sprinkle on the yeast and mix. Let it rest for 5 min. for the yeast to activate. (It should turn into foam) Then add the olive oil in the bowl.
In a separate bowl, mix flour, salt, and baking soda. Then slowly add the flour mixture on top of the wet mixture while mixing. Keep adding the flour until it is all incorporated with the wet ingredients. If using a stand mixer, then mix on medium speed.
Then knead the dough by hands for 5 min. or with a stand mixer on medium speed for 2 min. until it forms a ball.
Cover the bowl and let the dough rise for 1 hr. in a warm and dark spot (for example in an oven that is turned off). You can use the dough immediately or let it rest in the fridge overnight then take it out and let it come to room temperature at least 2 hours before baking. Note: I think dough tastes so much better when it’s rested for a while.
On a clean and floured countertop, divide dough into 6 individual pieces and form into a ball. If you want the ka’ak to be larger then divide into 5 pieces.
Then let it rest on the counter and while covered for 15 min.
In the meantime prepare the coating. In a bowl, add the toasted sesame seeds. In another bowl, add pomegranate molasses and hot water and mix them well. Set aside. Prepare a baking sheet with parchment paper on it next to you.
Preheat the oven to 425 F and prepare to shape the dough!
To form the dough, hold the dough in your hands. Then with your finger make a hole in the middle of the dough ball. Keep stretching the dough until it forms a round circle.
Dip the dough in the pomegranate water until all the dough is wet. Then quickly dip into the sesame seeds and make sure all sides are coated.
Place on the baking sheet and shape the dough where the circle is elongated. So it looks like a long circle stick.
Once all are complete bake the ka’ak on the bottom rack for 8 min. or until the bottom of the ka’ak takes a golden color then transfer to the top rack for 8 min. and then broil on high for 1 min. to get a golden top.
You can enjoy this with labneh, cheese, cream cheese, zataar, eggs, or any breakfast spread your heart desires. And don’t forget to get the tea ready!
