Ka’ak al-Quds (Jerusalem Sesame Bread Rings)

Ka’ak al-Quds are large, oval sesame-crusted bread rings sold by street vendors throughout Jerusalem, often alongside a small packet of za’atar for dipping.

The dough is enriched with a touch of sugar and turmeric, giving the crust its warm color and faint sweetness. They’re best the day they’re baked, split and dunked in olive oil and za’atar.

Ingredients

• 4 cups (500g) bread flour
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1/2 tsp ground turmeric
• 3 tbsp vegetable oil
• 1 1/4 cups warm water
• 1 egg, beaten (for egg wash)
• 1 cup sesame seeds
• For serving
• Za’atar and olive oil

Instructions

1. Mix the dough.
   Whisk flour, yeast, sugar, salt, and turmeric in a large bowl. Add oil and warm water, and knead 8-10 minutes until smooth and elastic.
2. Let it rise.
   Cover and let rise in a warm spot for 1 hour, until doubled.
3. Shape the rings.
   Divide into 6 pieces. Roll each into a rope about 20 inches long and join the ends to form an oval ring, pinching to seal.
4. Coat with sesame.
   Brush each ring with egg wash, then press both sides into a plate of sesame seeds.
5. Bake.
   Place on parchment-lined baking sheets and bake at 400°F (200°C) for 18-20 minutes, until deep golden brown.
6. Serve.
   Split open while warm and serve with za’atar and olive oil for dipping.