[Sca-cooks] Ka'ak recipe -- someone still looking for one?

[Judith Epstein]

I found the recipe for ka'ak from "Aromas of Aleppo." I don't know if  
anyone's still looking for it, or if it was found, but here it is,  
beginning with the introduction to the recipe (page 22, Aromas of  
Aleppo by Poopa Dweck). I hope it helps. -- Judith / no SCA name

"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 ot guests when Aleppian Jews serve coffee or tea.
"Ka'ak is no boring teatime biscuit, however. It has a great deal of  
flavor and tang, thanks to the addition of ground sour cherry pit  
(mahlab), anise seed (yansoon), coriander seed (kizebrah), and cumin  
(kamoon). Mahlab, a spice native to Syria that lends a nutty, slightly  
flinty flavor to ka'ak, is not commonly available in American markets,  
though if you have a Middle Eastern grocer nearby, you may be in luck.  
Online spice merchants also tend to stock it. Once you get your hands  
on a supply of mahlab, make sure it is finely crushed before you use  
it for this recipe. A mortar and pestle or electric spice grinder will  
do the trick.
"In the old country, ka'ak was a bakery item that most Aleppian Jews  
purchased from their local baker and stored in a tight-lidded tin box  
called a tenekey, which helped preserve ka'ak's crispness. Today,  
ka'ak is made by commercial bakers and is available in Middle Eastern  
grocers. However, in the Aleppian Jewish community, many women bake  
ka'ak athome, and more and more small, independent bakers make their  
own. Needless to say, most discriminating ka'ak aficionados (meaning,  
virtually all Aleppian Jews) prefer the homemade product.
"While ka'ak is a relatively straightforward baked good, it's the  
baker's light touch that makes or breaks a batch of ka'ak. If you want  
to try your hand at baking ka'ak, beware of one major pitfall: failing  
to introduce enough air into the dough, which will make the ka'ak too  
dense and cookielike and thus lacking a pleasing crunch. This problem  
is usually the result of overkneading. In any case, it takes a lot of  
practice to bake anything approaching a perfect ka'ak."

3 TBSP fresh yeast, or 4 packages active dry yeast (not instant)
3 TBSP + 2 tsp kosher salt (not iodized)
2 1/2 pounds (8 C) all-purpose flour
1/3 C + 1 TBSP anise seed
1 tsp finely crushed mahlab (sour cherry pit), optional
1 heaping teaspoon ground coriander seed
1 heaping teaspoon ground cumin
2 TBSP vegetable oil
1 tsp sugar
1/2 pound (1 C) vegetable shortening
1 egg
1/4 C sesame seeds

1. Position one rack at the top of the oven, another in the middle,  
and a third in the bottom. In a medium mixing bowl, sprinkle yeast and  
salt over 2 1/2 C lukewarm water. Let the mixture stand for about 5  
minutes, or until the yeast has been dissolved and bubbles appeaer on  
the surface of the mixture. Stir.

2. Put the flour in a large mixing bowl and form a well in the center.  
Add the anise seed, mahlab, coriander seed, cumin, vegetable oil,  
sugar, and vegetable shortening. Stir until well combined. Slowly  
incorporate the yeast mixture into the well, absorbing the flour. Mix  
thoroughly.

3. Knead the dough for about 15 minutes. It should be soft, yet smooth  
and elastic, and it should no longer stick to the sides of the bowl.  
Adding a sprinkle of flour may help if the dough is too sticky.

4. Cover the mixing bowl with a dry towel. Let the dough rise for 1  
1/2 hours in a place warmer than room temperature.

5. Preheat oven to 400 F.

6. On a lightly floured work surface, punch down the dough and divide  
it in half. Roll half of thedough into a 2"-diameter log. Cut the log  
into 1/2" rounds and roll each of the rounds to the length of about 4  
inches. If you feel like crimping the edges of the ka'ak to give them  
a fancy appearance, use a sharp knife to make 1/8" notches along one  
long edge of each dough strip at intervals of 1/4".

7. Shape each strip into a ring, crimped edges facing outward. Brush  
each ring of dough lightly with an egg beaten with 2  TBSP water. Then  
dip each dough ring in sesame seeds. Place the ka'ak on a lightly  
greased or parchment-lined baking tray in even rows.

8. Bake for 10 minutes, utilizing all oven racks. When all the ka'ak  
are completely baked, reduce the oven temperature to 250 F and bake  
for an additional 20 minutes. Then crisp by reducing oven temperature  
to 200 F for 20 minutes. The crisping stage is essential to produce  
the crunch and texture desired. The ka'ak should appear very light  
gold and crisp. Let cool and store in an airtight container.

Yield: 8 dozen