Kaak

Kaak, also transliterated kaak or ka‘ak, is a term used in Middle Eastern and North African cuisines to describe baked goods that are typically ring-shaped. The name covers two main forms: a large, bread-like ring and a smaller, crisp sesame-coated biscuit. Both share a general cultural association with tea-time snacks and breakfasts, and they appear in various regional traditions with local twists.

The bread form of kaak is a leavened ring bread that can be found in Palestinian, Jordanian, Egyptian, and other Levantine cookeries, as well as in some North African contexts. It is usually made from wheat flour with water, yeast or sourdough starter, and salt, sometimes enriched with oil, milk, or sugar. The dough is shaped into a ring, allowed to proof, and baked until golden. Sesame seeds are a common topping, either pressed into the dough or sprinkled on top before baking.

The biscuit form is a small, crisp sesame-coated ring that resembles a cookie more than a loaf. It is often made from flour, sugar, butter or olive oil, and sometimes flavored with mahleb, sesame seeds, or nigella. These biscuits are baked until crunchy and are commonly served with tea or coffee, sometimes with cheese, olives, or honey.

Regional variations exist in ingredient choices, shapes, and serving traditions, but kaak generally represents a staple, convenient baked good in households and markets across the Middle East and North Africa.