🥯 Lebanese ka'ak

Name: Lebanese ka'ak
Total time: 150 min
Yield: 6
Cuisine: Lebanon
Ingredients: 500 g flour; 7 g dried yeast; 2 tbsp sugar; 1 tsp salt; 300 ml warm water; 2 tbsp vegetable oil; 120 g sesame seeds; 2 tbsp sugar dissolved in 100 ml water, for dipping; Za'atar to serve

Origin: Lebanon

350kcal

per serving · 120 g

292kcal

per 100 g

11 gProtein9 g / 100 g

5 gFat4 g / 100 g

66 gCarbs55 g / 100 g

Lebanese ka'ak is a large, purse-shaped street bread with a handle, crusted all over with sesame seeds. The dough is lightly sweet, the crumb chewy and the crust toasty. Vendors sell it from carts and bicycles; the pocket is often opened and sprinkled with za'atar for a quick breakfast or snack on the go.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour

Not keto55 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Sesame

What it is made of

floursesameyeastsugarza'atar

Recipe

6 servings150 min

Ingredients

500 g flour
7 g dried yeast
2 tbsp sugar
1 tsp salt
300 ml warm water
2 tbsp vegetable oil
120 g sesame seeds
2 tbsp sugar dissolved in 100 ml water, for dipping
Za'atar to serve

Method

Mix the flour, yeast, sugar and salt, add the water and oil and knead 10 minutes to a smooth dough; let rise 1 hour.
Divide into 6, roll each into an oval, cut a hole near one end for the handle and shape into a purse.
Dip each one in the sugar water, then press into the sesame seeds.
Rest 15 minutes and bake at 220 °C for 12–15 minutes until deep golden.
Serve warm, split open and sprinkled with za'atar.

How to make it lighter

One ka'ak is a full portion of bread: share it or eat half with vegetables.
Add tomato, cucumber and mint inside instead of extra oil.
It is mostly carbohydrate, so make it part of a meal with vegetables and a protein that fits your plan.

History

Sesame-covered bread rings are sold by street vendors across the eastern Mediterranean, and the handbag-shaped ka'ak is especially associated with Beirut. Today it remains a classic Lebanese street breakfast, sold from carts in city streets.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →