Ka'ak (Arabic:كَعك[kaʕk], alsotransliteratedkaak), is a baked good of varying types[4] produced throughout theArab world and theNear East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. A similar pastry called "kue kaak" is also popular inIndonesia.[5]
Ka'ak is attested to in the Kitab al Wusla il al HabibIbn al-Adim, which originates from Syria in the 13th century.[7][8] The Kitab al Wusla il al Habib gives three recipes for Ka'ak.[9][10] Date-filled, ring-shaped ka'ak cookies were also mentioned.[11]
Ka'ak can refer to a bread commonly consumed throughout theLevant that is made in a large ring-shape and is covered withsesame seeds. Fermentedchickpeas are used as a leavening agent.[12] Widely sold by street vendors, it is usually eaten as a snack or for breakfast withza'atar.
Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough.[13] InEgypt, usually at wedding parties, a variation made with almonds, known askahk bi loz, is served.[14]
InLebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried.[18] They are also shaped into flat rings with uneven widths along the ring, resembling ahandbag, they are sold on wheeled carriages where they are carried by being hung on a pole by the ring hole.[19][20] It is used to makekaak knafeh, whereknafeh is sandwiched in a piece of kaak bread.[21]
In Palestinian Jerusalem, it is sometimes served alongside oven-baked eggs andfalafel.[22][23]Palestinians fromHebron toJenin considerka'ak al-Quds (Jerusalem ka'ak) to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.[24]
InMaltese cuisine, Qagħaq tal-Appostli are made duringLent with almonds placed around the wreath representing the twelve apostles.[29] Other Qagħaq are available throughout the year inMalta, including Qagħaq tal-ħmira (yeast rings), Qagħaq tal-ghasel (honey rings) and Qagħaq tal-gulglien (sesame biscuits).[30][31][32]
InGaza, when a neighbour sends a dish filled with food to your house as is often the case during the holidays, it is customary to return the dish filled with food of your own making, and most commonly withka'ak bi ajwa.[33] The ka'ak sweets are also made year round among the entire Palestinian population and flour is sometimes substituted for semolina.
Ka'ak al-asfar ("the yellow roll") is a cake of bread that is made by Muslims in theLevant to honour the souls of the departed. Traditionally, this bread, stamped with an elaborate geometric design, was distributed along withdried fruit to the poor, to children, and to relatives, by the family of the deceased on the Thursday and Monday following the death and on a day known asKhamis al-Amwat ("Thursday of the Dead"). A bread stamp (signum pistoris [es]) that was used to imprint designs on these cakes was discovered inPalestine and dates back to the fourteenth or fifteenth century CE. It is round, with a round handle and geometric designs, and measures 19 centimeters in diameter.[34]Ka'ak asfar is also traditionally made byPalestinian Christians onEaster.[35][36]
Maqroota (Arabic:مقروطة) is a date-filled andanise-flavored variation of ka'ak, maqroota is often shaped into a 3 layer cake, with dough on the top and bottom layers and dates in the middle, which is then cut into pieces before baking, or shaped into rolls likekleicha.[37][38] It is popular in Palestine, and in Lebanon, particularly inSidon and amongPalestinian refugees.[39][40][41]
Ka'ak sweets made byIraqis are generally doughnut-shaped and covered in sesame seeds, such aska'ak ab sumsum andka'ak eem tzmukin, which has raisins among other ingredients.Ka'ak beharat oo tefach shares the shape and many of the same ingredients aska'ak eem tzmukin, but substitutes apples for raisins and is coated inalmonds instead of sesame seeds.[42]
InYemen, ka'ak was traditionally made by kneading dough with oil, battered eggs and sugar, with a sparse additive of black cumin (Nigella sativa).[43] The dough was made thick and kneaded thoroughly, until all ingredients were mixed together. When formed into the traditional shape, they were set out on a tray until the dough rises, after which the dough was brushed with egg yolk, and baked.[43]Clarified butter (samneh) was often brushed on top of the dough. Ka'ak was the traditional pastry eaten by theJews of Yemen during the feast ofPurim.[44]
Ka'ak is also baked in theKurdish city ofKermanshah ofIran.[45][46] In 2012, during the 7th National Meeting of the Policy Council for Registration of Spiritual Heritage of Iran, Ka'ak was registered in the list of spiritual heritage ofKermanshah province.[45]
Salty and spicy versions of ka'ak are made in Syria during Eid.[47][48] Salty ka'ak is also popular inLibya,[49][50] andJerusalem where its known as "Abadi cookies".[51]
