Ka’ak (Savory Ring-Shaped Biscuit)

Introduction

Ka’ak are crispy, ring-shaped biscuits flavored with sesame, herbs, and warm spices—a staple across the Levant and North Africa. This recipe yields 32 pieces from a simple dough that rests, then gets divided and rolled into coils before shaping into rings. They’re ideal for breakfast, tea time, or as a shelf-stable snack that keeps for days.

Recipe Details

• Prep Time: 50 minutes
• Cook Time: 20 minutes
• Total Time: 70 minutes
• Servings: 32

Ingredients

• ½ cup lukewarm water
• ½ cup vegetable oil (preferably canola oil)
• 100 g soft margarine or butter
• 3 cups wheat flour
• 1 tbsp baking powder or dried yeast
• 1 tsp light brown sugar
• 2 tsp salt
• 2 tbsp sesame seeds
• 1 tsp black cumin (Nigella sativa) (optional)
• 10 g dried marjoram, za’atar or oregano (optional)
• ¾ tsp ground Mahaleb cherry (Prunus mahaleb) kernels (optional)
• 2 egg yolks (for basting), beaten

Instructions

1. Combine water, oil and soft margarine (or butter) in bowl.
2. Mix together flour, baking powder (or dried yeast), brown sugar, salt, and spices.
3. Mix dry ingredients with wet ingredients (except egg yolks) until you get a dough.
4. Let dough mixture rest for 30 minutes until it reaches its proper consistency.
5. Cut dough into half. Roll each half into a coil with your hands. You should now have 2 pieces.
6. Cut each coil in half, and again roll out each coil into a smaller coil with one’s hands. You should now have 4 pieces.
7. Cut each coil in half, and again roll out each coil into a smaller coil with one’s hands. You should now have 8 pieces.
8. Cut each coil at angles into 4 equal pieces. You should now have 32 pieces
9. Pinch together the ends of each coil so that it forms a ring. Place on a baking sheet, and let sit until the dough rises.
10. Brush each dough ring with egg yolk.
11. Bake in a preheated oven at a low heat (212-338°F / 100-170°C) until they begin to emit vapors. Then, remove from the oven.

Variations

Add fennel or anise: Replace the black cumin with ½ tsp ground fennel or anise seed for a lighter, sweeter spice note that still complements the sesame and herbs.

Use nigella seeds whole: Sprinkle whole black cumin seeds on top of the rings after brushing with egg yolk instead of grinding them into the dough, so you get occasional bursts of sharp flavor.

Increase herb blend: If you prefer a more herbaceous flavor, use the full 10 g of za’atar and add an extra ½ tsp dried thyme or sumac for tang and depth.

Brush with sesame oil: After egg yolk, drizzle a tiny amount of toasted sesame oil over each ring before baking to intensify the sesame character.

Make savory-sweet versions: Divide the dough in half—flavor one batch with all the spices as written, and flavor the other with 2 tbsp sugar, 1 tsp ground cinnamon, and omit the salt and herbs for a contrast platter.

Tips for Success

Check dough consistency after resting: After the 30-minute rest, the dough should be soft and slightly tacky but not sticky. If it’s too dry, wet your hands slightly as you roll; if it’s too wet, dust lightly with flour.

Keep coil thickness even: When rolling each coil segment, aim for a consistent rope width (roughly pencil-thick) so the rings bake at the same rate and all turn golden together.

Don’t skip the egg yolk brush: The beaten egg yolk gives the rings their characteristic glossy, golden finish and helps the sesame seeds adhere; brush generously but don’t let pools form in the center.

Watch for vapors, not color: The oven temperature is low, so color develops slowly. The instruction to bake “until they begin to emit vapors” means steam will rise from the rings—this signals they’re set inside. They’ll be pale but firm.

Cool completely before storing: Let the rings cool on the baking sheet for at least 10 minutes; they’ll crisp up as they cool and become brittle if stored warm.

Storage and Reheating

FAQ

Can I use instant yeast instead of dried yeast? Yes, use ¾ tsp instant yeast in place of 1 tbsp dried yeast. The rise time may be slightly shorter, so watch the dough after shaping and bake when it has visibly puffed, rather than on a fixed schedule.

What if I don’t have Mahaleb cherry kernels? Omit it entirely—the rings will still taste good. Alternatively, substitute ¼ tsp ground cardamom or a tiny pinch of ground clove for a similar warm, slightly floral note.

Why is the oven temperature so low? The low heat allows the inside of each ring to bake through without the outside burning. At higher temperatures, the exterior would brown too quickly and trap moisture inside.

Can I make the dough ahead? Yes, mix the dough, let it rest for 30 minutes, then cover and refrigerate for up to 24 hours. Bring it to room temperature (about 30 minutes) before rolling and shaping.