Ka'ak (Savory Ring-Shaped Biscuit)
Ka'ak (Arabic: كعك), is a biscuit traditionally baked while clinging to the wall of a clay oven, or on the floor of a masonry oven. The dough is enriched with oil, sugar, black cumin, and yeast, and flavored with condiments, such as honey or sugar, and it is basted with egg yolks (as desired). It is eaten extensively throughout the Middle East and Persia.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 11 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Set aside about 50 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Combine water, oil and soft margarine (or butter) in bowl.
- 02
Mix together flour, baking powder (or dried yeast), brown sugar, salt, and spices.
- 03
Mix dry ingredients with wet ingredients (except egg yolks) until you get a dough.
- 04
Let dough mixture rest for 30 minutes until it reaches its proper consistency.
- 05
Cut dough into half. Roll each half into a coil with your hands. You should now have 2 pieces.
- 06
Cut each coil in half, and again roll out each coil into a smaller coil with one's hands. You should now have 4 pieces.
- 07
Cut each coil in half, and again roll out each coil into a smaller coil with one's hands. You should now have 8 pieces.
- 08
Cut each coil at angles into 4 equal pieces. You should now have 32 pieces
- 09
Pinch together the ends of each coil so that it forms a ring. Place on a baking sheet, and let sit until the dough rises.
- 10
Brush each dough ring with egg yolk.
- 11
Bake in a preheated oven at a low heat (212–338°F / 100–170°C) until they begin to emit vapors. Then, remove from the oven.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to وسام زقوت; view original image record .
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