Adapted from Poopa Dweck’s recipe.
“Ka’ak has the texture and crunch of a breadstick, but it is ring-shaped and has a crimped edge. A staple of the Aleppian pantry, ka’ak is usually offered to guests when Aleppian Jews serve coffee or tea,” writes Poopa Dweck. Because I make my dough with 7 cups flour in the KitchenAid, I increased the amount of flour adding whole wheat, not just all purpose; I also used olive oil instead of the ‘vegetable shortening’ the recipe suggests.
I had no sesame the first time I made ka’ak so I substituted sunflower seeds. Both my husband and our friends who tried them couldn’t stop eating them, and they disappeared fast. For the second batch I used both sesame, as well as poppy seeds and ground walnuts, but also sunflower seeds again, which seemed to complement ideally the cookie’s flavor and crunch.
For about 64 cookies (more…)