Kaak/ Kaak Alasreya/ Lebanese Street Bread
Description
Kaak alasreya/ Kaak/ Lebanese Street Bread, the quintessential Lebanese street bread! A handbag-like shape savory roll covered with sesame seeds – crispy on the outside and chewy a bit, baked in a flame oven and sold through cart vendors in Beirut – a street food and an ideal snack on the go, usually eaten handheld, that can be equally good for breakfast paired with a cup of tea.
Ingredients
- 1 kg / 2 lb. 4 oz. all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup/ 100 g. /3.5 oz. sugar
- 2 cups luke-warm water
- 1 cup white sesame seeds
- 2 tablespoons instant yeast
- For the filling:
- Zaatar or any spreadable cheese, dip or whatever your heart desire, this is a versatile bread, and it goes well with any dip
For the glaze:
- 1 cup water
- 2 tablespoons flour
- 2 tablespoons olive oil
- A pinch of salt
Instructions
- First off, check the expiration date on the package of yeast.
- In a large ceramic bowl, mix the flour, salt, yeast and sugar. Add the luke-warm water and combine all the ingredients with your hands. (You may need to add more water than the called for. The amount of moisture in the flour determines how much you need to add.
- When the mixture starts coming together, knead it thoroughly and push your hands curving your fingers over the dough, getting a malleable dough.
- Cover with a kitchen towel and set aside for 1 hour to double in size.
To roll and bake:
- Preheat the oven to 230 °C/ 450°F.
- Place the rack in the lower third, just below center of the oven.
- Prepare the glaze: Combine the glaze ingredients in a saucepan, whisk and bring to a boil, it should have the consistancy of thick cream. Remove from the heat and set aside.
- When the dough has doubled in size, sprinkle some flour on a counter top and divide the dough to nine equal portions.
- Place one of the dough over the floured surface and stretch it with a rolling pin and roll it to a round circle about 20 cm/8 inches in diameter and about 1.5 cm ½ inch thick. Using a 10 cm/4 inches round cookie cutter, create a hole close to the upper edge.
- Place the round dough on a parchment-lined baking sheet, or silicone baking mat (you need to transfer it delicately to the sheet to maintain its form).
- Using a brush, delicately, brush the surface of the kaak with the prepared glaze. Generously sprinkle sesame seeds, and delicately tap the bread with your hands, helping the sesame seeds stick to the bread. Set aside for 30 minutes for a second rise, this will allow the yeast to activate better while baking, resulting a better flavor and texture.
- Bake until the dough is puffed and golden in color. It takes about 7-10 minutes. Keep an eye on your oven!
- Remove from the oven and once cool enough to handle, create a small hole in the center of the kaaki and add some zaatar. Shake a bit and enjoy warm. Repeat with the remaining dough! How delicious!
Video
Notes
The recipe for the “Kaak alasreya/ Kaak/ Lebanese Street Bread” was posted on July, 2015, photos and text were updated on September 2020.
You might like to learn about Kaleeta/ North Lebanese Flat Kaak
You might also like to check the recipe of the Lebanese Sweet Kaak.
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