Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe (2024)

Middle Eastern
Yeast Breads

A variation on ka'ak that uses a technique that's very similar to the one used to make bagels.

Reem Kassis

Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history, and politics. She has written two cookbooks: The Palestinian Table (2017) and The Arabesque Table (2021).

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Updated January 22, 2021

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Why It Works

Incorporating milk and oil into the dough produces a lighter, airier crumb.
Adding nigella sees, sesame seeds, and za'atar to dough as well as as a topping distributes their flavors and textures throughout the bread.

This recipe is an adaptation of a recipe for a variation of ka'ak, an ancient, ring-shaped bread commonly sold by street vendors in Jerusalem, found in the 13th-century Arabic cookbook Kitab al Wusla ila al Habeeb (which has been translated to Scents and Flavors). This variation is distinct from other types of ka'ak in that it calls for boiling then baking these rings of dough, a technique which may be the precursor to the technique used to produce the modern-day bagel. Despite this similarity, this ka'ak variation is quite different from a bagel; it's not as dense (thanks to the use of oil and milk in the dough) and the flavoring is incorporated into the dough, in addition to being scattered over its exterior.

Ka'ak can be eaten plain or, as with a bagel, with any number of accoutrements; it also is wonderful when used for sandwiches, as in this open-faced sandwich with griddled halloumi, avocado, and za'atar.

Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

Recipe Details

Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe

Active60 mins

Total3 hrs

Serves10 servings

Ingredients

For the Ka'ak:

4 cups (17 1/2 ounces; 500g)bread flour
2 tablespoons (2/3 ounce; 20g) roasted sesame seeds
1 tablespoon (1/2 ounce; 15g)sugar
1 tablespoon (1/3 ounce; 10g) nigella seeds
1 tightly packed tablespoon (1/3 ounce; 10g)za’atarblend or dried oregano (see notes)
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
1/4 teaspoon turmeric
1/4 cup (60ml) vegetable oil, plus more for shaping dough
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Gluten Free Perogies | Gluten Free Pierogi Recipe | Sour Cream Recipe
1 cup (235ml) whole milk, warmed to 110-115°F (45°C)
1 tablespoon instant yeast, such asSAF(about 10g yeast or one-and-a-half 1/4-ounce packets); not RapidRise or active dry (more infohere)
1/4 cup plus 1 tablespoon (75ml) room temperature water

To Boil, Top, and Bake Ka'ak:

2 tablespoons (30ml) grape or date molasses
2 tablespoons (1 1/2 ounces; 40g) roasted sesame seeds mixed with 1 tablespoon (1/3 ounce, 10g) nigella seeds, for topping the ka'ak

Directions

To Make the Dough: In the bowl of a stand mixer fitted with the hook attachment, stir together flour, sesame seeds, sugar, nigella seeds, za'atar, salt, and turmeric until well combined.
Turn mixer to low speed and add the oil, followed by milk and yeast and mix until combined.
Add the water and mix until the dough comes together and pulls from the sides of the bowl but is still stuck to the bottom, about 2 minutes. Let rest for 5 minutes.
Turn mixer to medium-low and knead until dough forms a soft, smooth ball, about 2 minutes.
Grease a large mixing bowl with oil, transfer dough to mixing bowl, cover, and let stand at room temperature until doubled in size, about 1 hour.
Preheat oven to 400°F (200°C) and set oven rack in middle position. Line 2 baking sheets with parchment. Divide dough into 10 equal portions (about 3 ounces/90g each), forming each into a smooth ball and pinching at the bottom. Set dough balls on prepared baking sheets. Cover with a damp kitchen towel and let rest 10 minutes.
Working with 1 dough ball at a time and keeping the rest covered, place dough ball on a work surface and, using your hand, flatten into a 3 1/2-inch disc.
Using your fingers, poke a hole in the center, then gently stretch the dough out, rotating it as you stretch, to form a roughly 4-inch ring. Return to parchment-lined baking sheet and repeat with remaining dough balls.
To Boil, Top, and Bake Ka'ak: Fill a wide pot with 2 inches water. Add grape (or date) molasses and bring to a boil over high heat. Working in batches, add 2 or 3 ka'ak (only as many as can fit with room to spare around each) and boil, turning once, for 30 seconds per side. Using a spider, slotted spoon, or slotted spatula, remove bagels from boiling water and let drain briefly, then return to parchment-lined baking sheets. Sprinkle all over right away with sesame and nigella seed mixture. Repeat with remaining ka'ak, making sure to keep boiled and topped ka'ak covered until ready to bake.
Working with 1 baking sheet at a time, bake ka'ak until golden brown all over, 20 minutes. Let rest 15 minutes before serving. Repeat with remaining baking sheet of ka'ak.

Special equipment

Stand mixer

Notes

Za’atar blend is usually a mixture of ground dried za’atar leaves mixed with salt, sumac, and sesame seeds. It is available at all Middle Eastern grocery stores and some supermarkets as well.

Make-Ahead and Storage

Fully cooled ka'ak can be stored in a paper bag at room temperature up to 24 hours, or frozen in a zipper-top bag for up to 4 weeks. Reheat from room temperature or frozen in 375°F (191°C) oven before serving, about 8 minutes.

This Recipe Appears In

Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

Nutrition Facts (per serving)
312	Calories
11g	Fat
45g	Carbs
9g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 10
Amount per serving
Calories	312
% Daily Value*
Total Fat 11g	14%
Saturated Fat 2g	8%
Cholesterol 2mg	1%
Sodium 210mg	9%
Total Carbohydrate 45g	17%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 9g
Vitamin C 0mg	1%
Calcium 116mg	9%
Iron 2mg	13%
Potassium 176mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

Ka'ak With Za’atar, Turmeric, and Nigella Seed Recipe? ›

Raw nigella seeds, lightly toasted to release their natural oils, can be used much like sesame seeds on eggs, pancakes, oatmeal, and yogurts. You can add their oniony flavor to homemade bagels and crackers, or use them for their nutty crunch in salads, stir-fries, roasted vegetables, and dips.

Discover More Details ›

How do you use nigella seeds in cooking? ›

What part of the nigella plant is edible? ›

Using Nigella as an Herb in the Kitchen

Allow the flowers to wither and develop into pods and you can collect and use the small, black seeds. When using nigella plants for the culinary value of the seeds, you have several options. You can use the seeds whole or grind them, and you can toast them first or use them raw.

Read The Full Story ›

Can I use nigella seeds from my garden for cooking? ›

You can collect seed and sow them in early autumn, or they can be left on the plant to self-sow freely in the garden. Seeds of Nigella sativa (black cumin) are used in cooking like poppy seeds.

Read On ›