{"id":31780,"date":"2025-08-27T04:31:59","date_gmt":"2025-08-26T21:31:59","guid":{"rendered":"https:\/\/9amchef.com\/?p=31780"},"modified":"2025-08-27T04:31:59","modified_gmt":"2025-08-26T21:31:59","slug":"kaak-al-quds","status":"publish","type":"post","link":"https:\/\/9amchef.com\/kaak-al-quds\/","title":{"rendered":"Kaak al-Quds"},"content":{"rendered":"\n
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Start your day with a tasty treat from Jerusalem, the heart of Palestine! Imagine biting into a warm, sesame-coated bread called Kaak al-Quds \ud83c\uddf5\ud83c\uddf8, a delightful oval-shaped delight bursting with flavor!<\/p>\n\n\n\n

Here’s what you need to make it:<\/p>\n\n\n\n

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Kaak al-Quds<\/h2>\n\t\t

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**Dough Ingredients:**<\/h4>
  • \u00be cup warm water (about 110\u00b0F)<\/li>
  • \u00be cup warm milk (about 110\u00b0F)<\/li>
  • 2 \u00bd teaspoons instant yeast<\/li>
  • 2 tablespoons granulated sugar<\/li>
  • 4 cups all-purpose flour<\/li>
  • 2 teaspoons salt<\/li>
  • 2 tablespoons olive oil<\/li><\/ul>

    **Other Ingredients:**<\/h4>
    • 1 cup toasted sesame seeds<\/li>
    • 1 cup whole milk or half and half<\/li><\/ul>\t<\/div>\n\t
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      1. Begin by mixing warm water and milk in a large bowl. Sprinkle the yeast on top and whisk it together.<\/li>
      2. Add sugar, all-purpose flour, and salt to the same bowl.<\/li>
      3. Use a stand mixer with a hook attachment to mix the dough until it forms. If you don’t have a mixer, use a spatula or wooden spoon to bring the dough together and knead it by hand for about a minute.<\/li>
      4. Oil another bowl with olive oil and transfer the dough into it. Cover it with plastic wrap and a towel. Let it sit in a warm place until it doubles in size, which should take about 1 to 1.5 hours.<\/li>
      5. While the dough rises, prepare two shallow bowls. Fill one with sesame seeds and the other with half and half.<\/li>
      6. Once the dough has doubled, place it on a clean surface and flatten it into a rectangle about 1 inch thick. Cut it into 6 to 7 long strips.<\/li>
      7. Roll each strip into a log and join the two ends together to form an oval bagel shape.<\/li>
      8. Dip each bagel first into the half and half, then into the sesame seeds, and place them on a baking sheet lined with parchment paper.<\/li>
      9. Repeat this process with the rest of the dough, making sure to space the bagels apart on the baking sheet.<\/li>
      10. Cover the bagels and let them proof for another 30 to 45 minutes until they rise.<\/li>
      11. Preheat your oven to 475\u00b0F.<\/li>
      12. Once heated, bake the bagels for 10 to 15 minutes until they turn golden brown.<\/li>
      13. Remove them from the oven, let them cool for 5 minutes, and enjoy your warm Kaak al-Quds!<\/li><\/ol>\t<\/div>\n\t
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        Breakfast<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Kaak al-Quds<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
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        **Dough Ingredients:**<\/h4>
        • \u00be cup warm water (about 110\u00b0F)<\/li>
        • \u00be cup warm milk (about 110\u00b0F)<\/li>
        • 2 \u00bd teaspoons instant yeast<\/li>
        • 2 tablespoons granulated sugar<\/li>
        • 4 cups all-purpose flour<\/li>
        • 2 teaspoons salt<\/li>
        • 2 tablespoons olive oil<\/li><\/ul>

          **Other Ingredients:**<\/h4>
          • 1 cup toasted sesame seeds<\/li>
          • 1 cup whole milk or half and half<\/li><\/ul>\t<\/div>\n\t
            \n\t\t
            1. Begin by mixing warm water and milk in a large bowl. Sprinkle the yeast on top and whisk it together.<\/li>
            2. Add sugar, all-purpose flour, and salt to the same bowl.<\/li>
            3. Use a stand mixer with a hook attachment to mix the dough until it forms. If you don’t have a mixer, use a spatula or wooden spoon to bring the dough together and knead it by hand for about a minute.<\/li>
            4. Oil another bowl with olive oil and transfer the dough into it. Cover it with plastic wrap and a towel. Let it sit in a warm place until it doubles in size, which should take about 1 to 1.5 hours.<\/li>
            5. While the dough rises, prepare two shallow bowls. Fill one with sesame seeds and the other with half and half.<\/li>
            6. Once the dough has doubled, place it on a clean surface and flatten it into a rectangle about 1 inch thick. Cut it into 6 to 7 long strips.<\/li>
            7. Roll each strip into a log and join the two ends together to form an oval bagel shape.<\/li>
            8. Dip each bagel first into the half and half, then into the sesame seeds, and place them on a baking sheet lined with parchment paper.<\/li>
            9. Repeat this process with the rest of the dough, making sure to space the bagels apart on the baking sheet.<\/li>
            10. Cover the bagels and let them proof for another 30 to 45 minutes until they rise.<\/li>
            11. Preheat your oven to 475\u00b0F.<\/li>
            12. Once heated, bake the bagels for 10 to 15 minutes until they turn golden brown.<\/li>
            13. Remove them from the oven, let them cool for 5 minutes, and enjoy your warm Kaak al-Quds!<\/li><\/ol>\t<\/div>\n\t
              \n\t\t\t<\/div>\n\t
              \n\t\t
              Breakfast<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Start your day with a tasty treat from Jerusalem, the heart of Palestine! Imagine biting into a warm, sesame-coated bread called Kaak al-Quds \ud83c\uddf5\ud83c\uddf8, a delightful oval-shaped delight bursting with flavor! Here’s what you need to make it:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-31780","post","type-post","status-publish","format-standard","hentry","category-breakfast","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31780"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31780\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}