Traditional Lebanese “ka’ak Bi Semsem”

In North of Lebanon, in the city of Tripoli, Ka’ak Bi Semsem, is their specialty as a street bread usually eaten as a snack on the go Ka’ak is delivered from bakeries to all the cart vendors throughout the city. They place them on shelves covered by glass for protection. They roam the streets of the city with their carts filled with ka’ak while sounding the clown-like horn on their carts and calling, KA’AK YA KA’AK. The vendors sell this ka’ak and stuff it with a choice of, Za’atar, Summac or Akkawi Cheese before baking it on their charcoal grill. The ka’ak bread is slightly soft from the inside and is crunchy on the outside once well baked. The cheese filling covers the whole surface in creamy stretchy goodness. it’s awesome!!!
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Traditional Lebanese ''ka’ak Bi Semsem''

INGREDIENTS

2 tbsp. Active Dry Yeast
1 & 1/2 cups Warm Water
1 & 1/2 cups Lukewarm Milk, (scalded, then cooled)
2 tbsp. Granulated Sugar
1 tbsp. Salt
2 tbsp. Vegetable Oil
6 & 1/2 – 7 cups All-Purpose Flour
1 Egg +1 tsp. Water, mix with fork
3/4 cup Sesame Seed

METHOD

In a deep large bowl, place the yeast and sugar, add 1/2 cup warm water and let the yeast foam for 5 minutes. Then stir in remaining warm water, milk, salt, and oil. Mix with an electric blender, add half of the flour, and mix until smooth. Stir in the remaining flour until a dough is formed and it is easy to handle.

On a clean surface, dust some flour, then turn the dough and knead until you have a smooth and elastic dough.

Move the dough to a greased bowl, cover, and let rise for one hour. Punch down the dough and let rise for the second time till doubled, let the dough rest for 3 to 4 hours.

Divide the dough into equal parts. Roll and coat with some flour, cover and let rise for 30 minutes.

Shape the rolls with a rolling pin into rounds, 2 cm thick, and 8 cm in diameter.

Beat eggs and water, and spread sesame seeds on a flat plate.

Brush each round with egg mixture and dip into sesame seeds. Place the rounds, sesame seed side up, on a large greased cookie sheet. Cover and let rise until double, one hour. Cover the baking tray with plastic wrap to keep them moist.

Heat oven to 250 celsius. Put an empty baking tray in the oven to warm it, then sprinkle the tray with some flour and carefully move and place the ka’ak in the warm tray and bake for 20 to 25 minutes until golden brown and puffed well.

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