Ka3ek bel semsem or sesame bread is a traditional bread popular in the Levant countries (Palestine, Jordan, Syria, Lebanon). Many start their day buying one of these from bakeries or carts selling it in the street. If you pass through any of the old streets of Amman in the early morning, you are bound to hear ” toasty toasty ka’aek” being called out from an old man driving his cart, greeting you with a smile and a wish for a wonderful morning. If you stop by, you can buy this sesame bread plain or as a sandwich filled with cheese, zaatar, falafel or oven baked eggs.
The shape of this sesame bread can vary from a ring to an elongated oval to a shape similar to an american football.The ring shaped ones look a little like Turkish simit but this bread is a yeast bread while the Turkish Simit is unleavened (does not utilize yeast or any other leavening agent.) Ka3ek bel semsem of sesame bread is one of a variety of baked goods that celebrate sesame seeds. I have fond memories of watching my grandmother make something called karakesh which is similar to a sesame cracker but it is sweet and shaped into round disks (I will share the recipe soon). Making this bread always reminds me of my grandmother, I smell toasted sesame and I am a kid again sitting in her kitchen on a cold winter morning watching her toast sesame till it is golden brown and steaming hot.
I came across this recipe on Lakii forum, they were celebrating a month for the city of Jerusalem, many actually call this the Jerusalem sesame crusted bread rings. I followed the recipe except for adding vinegar to the dough and the egg wash in the topping because I was worried it would smell a little eggy. The vinegar did the job beautifully and all you can smell is the toasty sesame and the wonderful smell of freshly baked bread
Sesame bread (Ka3ek bel semsem)
You can find a printable version of the recipe here
3 to 3 and 1/2 cups all-purpose flour
3 eggs
2 tablespoons powdered milk (see notes)
3/4 to 1 cup warm water (it should feel slightly warm to the touch not hot)
1 teaspoon vinegar
1 table spoon yeast
1 tablespoon sugar
1/4 teaspoon salt
For the topping
1 egg beaten
1 teaspoon vinegar
sesame seeds
Anise seeds (optional)
Direction
Proof the yeast by mixing it with the sugar and 3/4 cup water. The yeast should bubble and foam, if it doesn’t you need to discard it and start over with new yeast.
In a bowl add the flour, salt ,powdered milk, eggs and vinegar. Rub the eggs into the flour with your finger tips.
Add the yeast water mixture and knead the dough for 10 minutes till you get a smooth slightly sticky dough (you may or may not need to add more water depending on the type of flour you use).
Place the dough in a slightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size
Cut the dough into 4 parts
Roll out each part into a rectangle.
Using your finger tips roll the dough starting with the long side of the rectangle.
Form the dough into a ring or elongated oval shape
Add the vinegar to the beaten eggs, bake to combine (the vinegar is added to prevent your baked bread from smelling eggy)
Spread the sesame seeds on a flat plate
Dip the dough ring into the beaten egg and then dip it in the sesame seeds
Allow to rest for 10 minutes while you preheat the oven to 270 C or as high as your oven can go
Place the dough on the middle rack of the oven and bake for 5-7 minutes on 270 then lower the heat to 200 and bake till the bottom is golden brown (this requires another 7- 10 minutes)
Turn on the broiler for a couple of minutes to allow the top to become golden brown
Cool on a wire rack for 5 minutes
Enjoy warm or cool with a cup of tea
Notes
If you don’t have powdered milk just replace the water in the recipe with liquid milk
The amount of flour you will need will differ with the type of flour you use
The topping is traditionally only sesame but you can add some anise seeds or fennel seeds if you want
Lauren
/ April 16, 2013Thanks for posting this recipe!
I will be trying it this afternoon since I felt like making bread and I love sesame seeds!
And I will be following the pictures too just in case – I don’t make bread often.
Thanks again!
Anonymous
/ March 27, 2013OK, I Just wrote submitted a comment on your About Me page, saying how I was looking forward to delving deeper into two years worth of entries… And here I am five minutes later virtually hyperventilating with excitement at this recipe! This is one of the foods I miss most and I can’t wait to try it (right after Passover!) – Thank you so much!
Sara
/ December 27, 2012Thanks for the recipe, but I have my reservations regarding the eggs and milk in your recipe. I am sure the vinegar enhances the dough-flexibility. However, the traditional way to stick the sesame is by brushing the surface with molasses melted in water, instead of the egg white and at the same time it gives it color and crispier bites.
Sawsan@ Chef in disguise
/ December 27, 2012Thank you Sara for your note, this is the recipe I got from people living in Jerusalem. They have been making it for generations that way.The crust on this bread is really crisp and as you can see the color is beautiful.
I will try your molasses tip next time I make this bread and I will let you know how it turns out
afaf
/ November 22, 2012Hi sawsan, these looks really stunning and once i saw them, remind me of kaak back home, thanx for posting this recipe, u made my husband’s day, since it is thanxgiving and i donot feel like cooking:)
one question, u posted vinegar twice for dough and for topping, u added it to the dough, but never added it to topping, my question is what would vinegar do to the dough, or topping, if any??
i ran out of vinegar so never used it this time, but all turned nice but kinda dark, cuz i need to caliberate my oven, which i did and the final one was almost perfect. now i am boiling some eggs and with hallomi cheese and some tea, dinner will be served in no time!
thanx a million, Sawsan…next is kubbeh then maamool:D
Sawsan@ Chef in disguise
/ November 23, 2012Hello Afaf
I am so happy that you liked the recipe and it brought back memories of back home
I updated the recipe with the instructions on vinegar. I add vinegar to any dough or topping that has eggs to prevent the baked from smelling eggy.
Add the vinegar to the beaten eggs and then beat again. Spread the sesame seeds on a flat plate and then dip the dough in the eggs then the seeds.
I love serving this bread with boiled eggs and zaatar. Next time I am trying it with hallomi!
I hope you had a wonderful dinner
Marzdotes
/ October 7, 2012Thank you for posting the recipe for Ka’ak! My husband is from Amman and loves this bread but it is not easy to find in the states. I plan on surprising him with it. My in-laws live in Shmisani.
Sawsan@ Chef in disguise
/ October 7, 2012Hello Marzdotes, I hope your husband will enjoy the ka3ek
please let me know how it turns out
Suzanne
/ July 14, 2012Wow, this looks fabulous and great tutorial on how to make it. I pinned it thanks for the recipe.
Sawsan@ Chef in disguise
/ July 15, 2012Thank you Suzanne for stopping by and for pinning the recipe
I hope you will enjoy it when you give it a try
renu
/ July 14, 2012this looks sooo yummy… i love the sesame seeds all over it.. it makes teh bread so beautiful…:) pinning this on interest ” recipes to try”..
Sawsan@ Chef in disguise
/ July 14, 2012Thank you Renu for the pin and the nice comment
Buzzer
/ June 2, 2012Hi, this looks awesome and thanks a lot for the recipe! my question is, with the recipe you listed how many Ka3ek would I be able to make? Thank you!!
Sawsan@ Chef in disguise
/ June 3, 2012Hello Buzzer, thank you for your comment. the recipe makes 4 round ka3ek 20 cm in diameter each
Victoria
/ June 1, 2012Wow!! I had to make these as soon as I saw this. Fantastic. I didn’t use any milk and I added some whole wheat flour. They came out beautiful and delicious. Almost like a NY Bagel! Thank you.
Sawsan@ Chef in disguise
/ June 3, 2012Thank you Victoria for trying my recipe and for taking the time to let me know how it turned out.
I am really glad you enjoyed the Ka3ek
kathryningrid
/ May 14, 2012Toasty sesame seeds are such a comforting smell! I love your description here. It sounds simply beautiful.
Sawsan@ Chef in disguise
/ May 16, 2012They do! especially when they come with a sweet memory
Anonymous
/ May 13, 2012Very delicious
Thanks
Sawsan@ Chef in disguise
/ May 13, 2012You are most welcome
saucycooks
/ May 12, 2012Oh I just can not wait to try this; I can almost smell the fragrance in my kitchen now. I love the way you cover the intersection of food and culture so poignantly in your post and I am exceptionally envious of your fantastic photography.
Sawsan@ Chef in disguise
/ May 12, 2012Thank you kindly for stopping by my blog and for your comment
I deeply appreciate it
Sarah @ Homestyle Cooking Around The World
/ May 11, 2012My mouth is watering just reading about the bread stuffed with all those wonderful things and seeing your photos- They look so delicious! I pinned and marked these to try soon!
Sawsan@ Chef in disguise
/ May 12, 2012Thank you so much for pinning Sarah, I look forward to hearing what you think of it
Deeps @ Naughty Curry
/ May 11, 2012looks so pretty… love sesame crusted breads
Sawsan@ Chef in disguise
/ May 12, 2012Thank you Deeps, I love anything with sesame, I love its flavor and texture
Gourmantine
/ May 10, 2012I’m mesmerized how airy that bread is. Just want to break a piece and dip into some honey or jam. Beautifully done Sawsan
Sawsan@ Chef in disguise
/ May 12, 2012Thank you so much Gourmantine
Jessica Maher (@kbelleicious)
/ May 10, 2012i heart sesame seeds! So much so that I put them in everything- stir-fry, bread, muffins- even cookies. i just like the extra little crunch and texture they add to something. this bread looks out of this world delicious-
Sawsan@ Chef in disguise
/ May 12, 2012I love sesame too and I totally agree,it adds so much to a dish
chef_d
/ May 10, 2012This bread looks so good and delicious! Beautiful pictures!
Sawsan@ Chef in disguise
/ May 12, 2012Thank you Dahlia
Georgia | The Comfort of Cooking
/ May 9, 2012What a perfect sesame bread, Sawsan! It looks so light and fluffy on the inside and perfectly golden brown. Great job!
Sawsan@ Chef in disguise
/ May 12, 2012Thank you kindly Georgia
ceciliag
/ May 9, 2012I am surely going to try this one, it actually looks quite simple really and what a beautiful light result! lovely.. c
Sawsan@ Chef in disguise
/ May 9, 2012I can’t wait to hear what you think of it Cecilia. It is really simple and easy
Caroline
/ May 9, 2012Omg…the 2nd and last shot of the inside of the bread…officially drooling. Looks like the perfect texture. Can’t.stop.staring!
Sawsan@ Chef in disguise
/ May 9, 2012Courtney
/ May 9, 2012The texture inside just looks amazing, Sawsan. Light and almost croissant-like. Gorgeous.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you Courtney, the inside is actually the kids’ favorite part, when I make the elongated oval ones they cut them into pieces and dunk them in tea or milk
Zoka
/ May 9, 2012The sesame bread looks addictive, I shall try out your recipe, thanks for sharing.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you Zoka,I look forward to hearing what you think of this
Nami | Just One Cookbook
/ May 9, 2012I just drooled. My goodness this sesame bread looks so good! I thought it looks like bagel but inside doesn’t look like bagel too! I’ll be out of control in front of these goodies!
Sawsan@ Chef in disguise
/ May 9, 2012I lose control in front of this bread too, it is so easy to snack on a little piece then another then another and before you know it the whole thing is gone!
filingawaycupcakes
/ May 9, 2012This is so pretty! I didn’t see, but did you explain why you used light instead of dark seeds?
Sawsan@ Chef in disguise
/ May 9, 2012Thank you, I use toasted sesame but when the bread bakes it looks light in comparison the golden topping of the bread
Kristy
/ May 9, 2012This bread looks like the perfect morning or afternoon snack. I just love bread and think it’s the perfect snack for me. I can almost smell it now. And I love the picture with your daughter’s hands.
So precious.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you so much Kristy, I love that picture too
Bread is the perfect snack for me too, morning or afternoon and there is so much you can do with it, sandwiches, salads, use it with dips
mireia
/ May 9, 2012What a great recipe and what a beautiful history behind it!!!
Sawsan@ Chef in disguise
/ May 9, 2012Thank you so much Mireia
A_Boleyn
/ May 9, 2012The bread looks amazing inside and outside. I’d probably smear some unsalted butter on it while it was still warm and eat the whole thing at one sitting.
Sawsan@ Chef in disguise
/ May 9, 2012butter sounds like a perfect way to enjoy it
Geni - Sweet and Crumby
/ May 8, 2012So entirely heavenly Sawsan. I am very intrigued by this beautiful toasty bread. I love the pic with your child’s hands holding the bread. It’s precious.
Sawsan@ Chef in disguise
/ May 8, 2012Thank you so much Geni, she is actually very happy with the picture and I smile everytime I look at it
Asiya
/ May 8, 2012I’ve never heard to this before…looks great! Looks very similar to a bagel.
Sawsan@ Chef in disguise
/ May 8, 2012Hello Asiya, it may look like a bagel but it is really soft and fluffy on the inside
jehanne@thecookingdoctor
/ May 8, 2012Wow, I have always been in love with turkish simit and for instance I thought this is exactly that, I am only glad to realise from the recipe that your bread would actually taste better! In fact Sawsan, I will definitely try this out as I bet my daughter would love it as a snack:-)..thank u dear for sharing.
Sawsan@ Chef in disguise
/ May 8, 2012I too have been looking for a recipe for simit forever, my friend sent me a recipe the other day and I can’t wait to try it. Will let you know how it goes.
I can’t wait to hear what you and your little angel think of this one Jehanne
Norma Chang
/ May 8, 2012Love the layered look of the bread. The oven baked eggs you mention above is that the same as the 5-hour baked eggs?
Sawsan@ Chef in disguise
/ May 9, 2012Yes they are, remember when you posted the recipe for oven baked eggs I told you about this special bread that bakeries sell with the oven baked eggs? this is the one
Eva Taylor
/ May 8, 2012Another recipe post that you can bet you will be seeing on my blog, Sawsan. I LOVE this, everything about it, particularly the flaky, buttery looking inside! Mouth watering, for sure! And surprising it doesn’t take any yeast…it must be the eggs that give it that gorgeous texture and rise! Are the four rounds individual servings? or are they large enough to serve more than one? I am just trying to determine if I cut the recipe in half or 1/3 or leave it as is!
Eva Taylor
/ May 9, 2012Totally missed the yeast when I first read the ingredients through! None-the-less, it is an incredible bread that I shall make this weekend!
Sawsan@ Chef in disguise
/ May 9, 2012No worries Eva
I actually went back to the post thinking I missed writing the yeast in the ingredients.
I look forward to hearing what you think of the bread
Eva Taylor
/ May 13, 2012I made the entire recipe yesterday Sawsan and it is amazing, thank you! The bread literally doubled in bulk and it was chewy and lite and very tasty. We’re having it for breakfast this morning. I shall make this again. Other than the kneading for ten minutes (which I had my KitchenAid do) it was super easy. And my Mom’s husband said they looked like ornaments, they were so beautiful! Thanks again and again.
And thank you Maria for the tip about the volume of eggs. That will certainly come in handy.
Sawsan@ Chef in disguise
/ May 14, 2012I was waiting for your feedback on the recipe Eva and I am so glad that you and your family enjoyed it to the extent that you will make it again. I usually turn any left overs into croutons with some herbs de provance and paprika and a drizzle of olive oil, the only problem is me and the kids eat most of them as a snack and few make it into salads or stews
Eva Taylor
/ July 11, 2012I made this again for the progressive dinner as a last minute bread (started at 5 for a 7:15 dinner!) and I am so glad I did. It was so well received. I made half the recipe and I baked it French Stick style. All but three slices remained and I think people left the three so they wouldn’t look like pigs! Thanks again, Sawsan, this recipe is a total keeper for me!
Sawsan@ Chef in disguise
/ July 12, 2012You are most welcome Eva
In fact I am the one who should thank you for making a recipe of mine for your dinner. Really glad your guests enjoyed it
Sawsan@ Chef in disguise
/ May 9, 2012Thank you Eva, the rounds are about 20 cm across, I always have trouble halfing recipes with an odd number of eggs. I think if you want to divide 3 eggs you would use one egg and one egg yolk, that is what we did in one of our daring bakers challenges, I hope it helps and I really can’t wait to hear your feedback
A_Boleyn
/ May 9, 2012The average large egg is 1/4 cup of liquid. If you want to halve the recipe, beat one of the eggs slightly and remove 2 tbsp of liquid to use in your recipe as 1/4 cup of liquid = 4 tbsps.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you so much for sharing this great tip
Judy
/ May 8, 2012Oh, those sweet little hands holding the bread! Brought tears and precious memories to me. These look like bagels, but appear to be much lighter in texture. I love sesame seeds and breads together!
Sawsan@ Chef in disguise
/ May 9, 2012Sorry I brought tears to your eyes Judy, at least they were accompanied with precious memories. I know the bread may look like bagels but it is so different from it in taste and texture
mjskit
/ May 8, 2012This bread looks amazing! I thought it was going to be more bagel like then I saw the insides – WOW! Please send me a dozen!
Sawsan@ Chef in disguise
/ May 9, 2012I wish you lived near by MJ, I would love to send you as many as you like
Korena in the Kitchen
/ May 8, 2012At first glance I thought these were bagels but they sound even tastier! I love the spiraled crumb inside. Beautiful pictures too! Thanks for sharing.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you do much Korena, the inside of the bread is actually my favorite part
thekalechronicles
/ May 8, 2012What a gorgeous and intriguing bread, Sawsan.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you Sharyn
saffronandhoney
/ May 8, 2012Once you rip inside that bread…. WOW! This looks absolutely wonderful.
Sawsan@ Chef in disguise
/ May 9, 2012Glad you like it, I love the inside of this bread as much as the crunchy crust
zestybeandog
/ May 8, 2012These look fantastic!
Sawsan@ Chef in disguise
/ May 9, 2012Thanx Jen
Cher
/ May 8, 2012This bread is absolutely gorgeous – I really love the inside texture.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you kindly Cher
Rufus' Food and Spirits Guide
/ May 8, 2012That crumb is just beautiful. Also, I think the bread gods are nudging me. Nia just had a photo of a big stack of these.
Sawsan@ Chef in disguise
/ May 9, 2012I have to check out Nia’s picture, I was actually thinking I need to get a couple of pictures of this in the bakeries or on one of the carts I see in the morning
sallybr
/ May 8, 2012This bread is a show stopper! I LOVE the last shot of the crumb, all circular and making me dream about its taste
beautiful!
Sawsan@ Chef in disguise
/ May 9, 2012Thank you kindly Sally, really glad you like it
Chica Andaluza
/ May 8, 2012That is amazing looking bread – it looks so light and fluffy inside. Really want to try this one soon!
Sawsan@ Chef in disguise
/ May 9, 2012I lok forward to hearing what you think of it Tanya when you have the time to try it
baker in disguise
/ May 8, 2012This bread looks so interesting.. have recently overcome my fear for yeast.. so always on the lookout for new recipes from distant lands… and i love the texture!!!
Sawsan@ Chef in disguise
/ May 9, 2012I too had my share of troubles with yeast but once you get the hang of it, yeasted bread can be so much fun
meriem
/ May 8, 2012Waou…thanks for the recipe, I like it! It looks really delicious. Thanks and have a nice day! I’ll give it a try for sure inchAllah.
Sawsan@ Chef in disguise
/ May 9, 2012Thank you Meriem for stopping by, if you give this a try I would love to hear your feedback
promenadeplantings
/ May 8, 2012The way you describe and the photos you include in this recipe make it sound not only delicious but, how shall I put it, attemptable. I miss hot bread shops from my London days – they were mostly Turkish or Cyrpiot in my area, and the aroma is unbeatable.
Sawsan@ Chef in disguise
/ May 9, 2012It is really easy and simple, I just took step by step pictures because I think it is easier to “see” steps than “read” them.
Choc Chip Uru
/ May 8, 2012What a stunningly delicious bread which I would love with soup
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ May 9, 2012Thank you Uru, I have never had this bread with soup but I have dunked it in milk and tea and it was yummy