Wasfetna

Ka'ak with cheese

Sesame ka'ak filled with Nabulsi or Akkawi cheese, warmed until the cheese stretches and the ka'ak is crisp.

Vegetarian

Ka'ak with cheese
Cooking time
15 min
Hands-on time
15 min
Difficulty
Easy
Cuisine
Levantine
Calories
490
Contains
Gluten, Dairy, Sesame

Jerusalem or Acre ka'ak with cheese is a breakfast you can hold in one hand. The loaf is opened like a pocket without splitting it in two, so it holds together, and salty cheese is soaked in cold water first to tame its saltiness.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the ka'ak

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Saj or oven — Whichever you have — the aim is melting the cheese without drying the bread.

Method

  1. If the cheese is salty, soak it in cold water, change the water once, then dry it.

    8 min
    You’ll know it’s ready when

    The saltiness has moderated and the cheese is dry.

  2. Open the ka'ak from one side like a pocket, without cutting it in half.

    3 min
    You’ll know it’s ready when

    The pocket is open and the loaf is still intact.

  3. Stuff it with cheese and za'atar, and heat it on a griddle or in the oven until the cheese melts.

    4 min
    You’ll know it’s ready when

    The cheese is stretchy and the ka'ak is crisp outside.

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