Ka'ak

Ka'ak(Arabic:كعك; also transliterated kaak) orkahqais the commonArabicword for cake orbiscuit, in its various senses, and can refer to several different types of baked goodsproduced throughout theArab worldand theNear East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. Similar pastry, called "kue kaak", is also popular inIndonesia.
Ka'ak is first attested to in the Kitab al Wusla il al Habib, which originates from Syria in the 13th century.The Kitab al Wusla il al Habib gives three recipes for Ka'ak.
Ka'ak can refer to a bread commonly consumed throughout theLevantthat is made in a large ring-shape and is covered withsesame seeds. Fermentedchickpeasare used as a leavening agent.Widely sold by street vendors, it is usually eaten as a snack or for breakfast withza'atar. InPalestinian Jerusalem, it is sometimes served alongside oven-baked eggs andfalafel.PalestiniansfromHebrontoJeninconsiderka'ak al-Quds(Jerusalem ka'ak)  to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.
InLebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried.Tunisian Jewsalso make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough.InEgypt, usually at wedding parties, a variation made with almonds, known askahk bi loz, is served.
A thirteenth-century Middle Eastern culinary text,Kitab al Wusla il al Habib, features three recipes of ka'ak.
In some societies, the pastries or sweets known as ka'ak aresemolina-based cookies (biscuits), such aska'ak bima'moul(orka'ak bi ajwa), which is stuffed with grounddates,ka'ak bi jowz, which is stuffed with groundwalnuts, andka'ak bi fustok, which is stuffed with groundpistachios.
Ka'ak are popularly served forEid al-FitrandEasterinEgypt, where they are known askahk. Kahk are coated inpowdered sugarand filled with‘agameya(عجمية, a mixture of honey, nuts, andghee),lokum, walnuts, pistachios, or dates, or simply served plain. They are also decorated with intricate designs. Egyptians have made kahk since theEighteenth DynastyofAncient Egypt, 3500 years ago.
Arab Christians, primary among themPalestinian Christians(including those who live in thePalestinian diaspora) andLebanese Christians, make these sweets to celebrate Easter.The pastries are often shaped aswreathsand symbolize thecrown of thornsthatChristiansbelieveJesus of Nazarethwas wearing on the day of hiscrucifixion.InMaltese cuisineQagħaq tal-Appostli are made duringLentwith almonds placed around the wreath representing the twelve apostles.Other Qagħaq are available throughout the year inMalta, including Qagħaq tal-ħmira (yeast rings), Qagħaq tal-ghasel (honey rings) and Qagħaq tal-gulglien (sesame biscuits).
For theMuslimfeasts during Eid al-Fitr andEid al-Adha,ka'ak bi ma'moulis a traditional dessert as well.InGaza, when a neighbour sends a dish filled with food to your house as is often the case during the holidays, it is customary to return the dish filled with food of your own making, and most commonly withka'ak bi ajwa.The ka'ak sweets are also made year round among the entire Palestinian population and flour is sometimes substituted for semolina.
Ka'ak al-asfar("the yellow roll") is a cake of bread that is made by Muslims in theLevantto honour the souls of the departed. Traditionally, this bread, stamped with an elaborate geometric design, was distributed along withdried fruitto the poor, to children, and to relatives, by the family of the deceased on the Thursday and Monday following the death and on a day known asKhamis al-Amwat("Thursday of the Dead"). A bread stamp (signum pistoris[es]) that was used to imprint designs on these cakes was discovered inPalestineand dates back to the fourteenth or fifteenth century CE. It is round, with a round handle and geometric designs, and measures 19 centimeters in diameter.
Ka'ak sweets made byIraqisare generally doughnut-shaped and covered in sesame seeds, such aska'ak ab sumsumandka'ak eem tzmukin, which has raisins among other ingredients.Ka'ak beharat oo tefachshares the shape and many of the same ingredients aska'ak eem tzmukin, but substitutes apples for raisins and is coated inalmondsinstead of sesame seeds.InYemen, ka'ak was traditionally made by kneading dough with oil, battered eggs and sugar, with a sparse additive of black cumin (Nigella sativa).The dough was made thick and kneaded thoroughly, until all ingredients were mixed together. When formed into the traditional shape, they were set out on a tray until the dough rises, after which the dough was brushed with egg yolk, and baked.Clarified butter(samneh) was often brushed on top of the dough. Ka'ak was the traditional pastry eaten by theJews of Yemenduring the feast ofPurim.
Some societies had it as a practice to slightly roast the kernels of wheat before grinding them into flour, to be used for baking ka'ak.