Ka’ek Al-Quds (Jerusalem Sesame Bread)


Baking these takes me back to the time Tariq and I were walking through Bab el-Amood and we picked up the freshest ka’ek, falafel, and hummus to snack on as we strolled through the Old City. This bread, with it’s crunch exterior, fluffy interior, and the slightest hint of sweetness can be eaten on its own or alongside a levantine breakfast spread. It’s perfect.

Ka’ek Al-Quds (Jerusalem Sesame Bread)


  • 1 tbs active dry yeast
  • 1 tbs sugar
  • ¾ cup warm water
  • 3 ½ cups all-purpose flour (you may need more to keep the dough from sticking when rolling out)
  • 2 tbs non-fat powdered milk
  • ¼ tsp salt
  • 2 tsp vinegar (divided into 1 tsp + 1 tsp)
  • 4 eggs (divided into 3 eggs + 1 eggs)
  • 1 cup sesame seeds



  • In a small bowl, combine warm water, yeast, and sugar—allow to sit for 10 minutes or until foamy
  • In a large bowl, combine flour, powdered milk, salt, 3 eggs, and 1 tsp vinegar—I do this using the dough hook on my stand mixer for about 30 seconds
  • Create a well in the dough mixture and add yeast water mixture
  • Knead the dough until fully combined—the dough should only be slightly sticky; gradually knead in more flour until you have the right texture
  • Lightly coat a medium sized bowl with olive oil, place the dough inside the bowl, and cover tightly with plastic wrap
  • Place the bowl in a warm area and let it rise for about an hour or until it has doubled in size

Egg Wash

  • In a small bowl, beat 1 egg and mix in 1 tsp vinegar


  • Preheat oven to 400 degrees F and place baking sheet inside of the oven to heat as well
  • Lay out sesame seeds on a large plate
  • Once the dough has risen, knead the dough on a floured surface and divide into 4 – 5 balls
  • Roll out each ball into a rectangular shape at about â…› inch thick
  • Starting at one side of the rectangular piece of dough (lengthwise), roll the dough up vertically
  • Connect both ends of the dough to form an oval or circular ring, depending on your preference
  • Using your fingertips, lightly coat the dough with the egg wash
  • Dip both sides of the dough onto the plate of sesame seeds
  • Place the dough on the parchment paper
  • Once the parchment paper is full, lift the parchment paper onto the baking tray
  • Bake at 400 degrees F for 7 minutes and then lower the heat to 250 degrees F and bake for another 10 minutes
  • Broil for another 1 – 2 minutes and serve warm

Saltit Laban (Cucumber Yogurt Salad)

This is one of my favorite salads. The freshly minced garlic and dried mint combined with crunchy cucumbers…

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