Wasfetna

Jerusalem sesame cookies

Jerusalem's famous oval ka'ak with its sesame crust and soft inside — forever paired with a boiled egg and za'atar.

Vegetarian

Jerusalem sesame cookies
Cooking time
2 hr 13 min
Hands-on time
45 min
Free time
1 hr
Difficulty
Medium
Cuisine
Levantine
Calories
390
Contains
Gluten, Dairy, Sesame

On the carts of Old Jerusalem, this ka'ak is stacked like golden bracelets, rattled in its bags and eaten on the go. Its sesame crust and soft, cottony inside tell the story of a whole city — and its real home is still those streets.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

To prepare Jerusalem ka'ak

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — A soft dough that needs room to rise.
  • Two shallow bowls — One for the molasses water, one for the sesame — you dip in sequence.
  • Baking tray — At 220°, after the rings have puffed for fifteen minutes.

Method

  1. Dissolve the yeast and sugar in warm water and leave it until it foams.

    10 minYou can walk away
    You’ll know it’s ready when

    A clear layer of foam on the surface — if it doesn't foam, the yeast is dead.

    Tip: The water is warm, not hot: high heat kills the yeast.

  2. Knead the flour, salt, sugar, oil, and yeast mixture until it becomes elastic.

    12 min
    You’ll know it’s ready when

    It stretches without tearing and does not stick to the hand.

  3. Cover and let it rise.

    1 hrYou can walk away
    You’ll know it’s ready when

    It has doubled in size.

  4. Divide the dough and roll each piece into a rope, then close it into a long oval loop.

    15 min
    You’ll know it’s ready when

    Even rings, sealed tight where the ends meet.

  5. Gently stretch each loop to form a wide-opening oval.

    8 min
    You’ll know it’s ready when

    A wide, clear hole that won't close up as it rises.

    Tip: The hole shrinks in the oven — make it wider than you think.

  6. Dip them in diluted molasses, then coat them generously with sesame seeds.

    10 min
    You’ll know it’s ready when

    A thick coat of sesame over the whole top.

  7. Let it rest briefly, then bake at 220°.

    18 minYou can walk away
    You’ll know it’s ready when

    Golden with toasted sesame, and the ring sounds light and hollow when tapped underneath.

What this teaches

More from Pastries