Ka'k or Kahk (Middle Eastern Spice Bracelets)

Who would have thought that Middle Eastern bakers would find a culinary gem right in the pit of a cherry, that when dried in the sun and ground to a powder produces a spice,mahlab which gives breads an almond-like flavor.Mahlab comes from a tree called St.Lucy's cherry(Prunus Mahaleb).It is a large shrub-like tree that grows primarily in the Levant and Eastern Mediterranean and is used exclusively for mahlab production.To make mahlab, the pits of this cherry are dried in the sun till golden-brown then pounded to a powder form.Mahlab is used to give a sweet almond flavor to candies, cookies, pastries, and breads throughout the Middle East.

The following recipe is mentioned in the medieval cooking manual,Kittab al-Wulsa Illa' L-Habib and is still being used today.Ka'k or Kahk are bracelet-shaped breads that are flavored with coriander and sprinkled with mahlab.They can eaten for breakfast or as a snack.They are perfect the next day heated a little and dipped in olive oil.

Yield:14-17 (varies depending on the size & thickness)
Ingredients:
4 c all-purpose flour
1 Tbsp. ground coriander
1/2 tbsp. ground cumin
1/2 tbsp. salt
2 tsp. active dry yeast
1/2 tsp. sugar
1/2 c butter(melted) or ghee
1 egg, lightly beaten
1/4 c white sesame seeds
2 Tbsp. mahlab

1. Sift the flour into a large mixing bowl.Add the coriander, cumin, and salt and mix with the flour.
2. In a small dish, combine the yeast and the sugar and add a little lukewarm water, enough to cover.Allow it to bubble ( maybe 3-5 minutes).
3. Make a well in the middle of the flour and pour in the yeast and butter or ghee, if using.Using your hands work the mixture into a dough.Add a little more lukewarm water if dough is a little dry to help it bind.Knead dough for 10-15 minutes.
4. Take a walnut size piece of dough and roll into a thin "cigar"shape about 4 inches long, then bring the ends together and press them firmly to make a bracelet and set aside.Repeat with the remaining dough.If they are not even don't worry about it, different sizes make them more interesting.
5. Lightly oil a baking sheet.Place the spice bracelets on it and lightly brush them with the beaten egg.Sprinkle spice bracelets with the sesame seeds.Leave in a warm place for 2 hours to rise.
6.Preheat oven to 350F. Sprinkle spice bracelets with mahlab and place in the oven for 4o minutes.
7.After removing the spice bracelets from the heat, leave them to cool and become slightly hard or you can eat them right away after slightly cooled.

Nan-e Barbari (Persian Bread)

Barbari or nan-e barbari is the second most common type of flatbread consumed in Iran followed by sangak, lavash, and taftun.It is believed to have been introduced by the Barbars,a group of people living in Afghanistan on the eastern border of Iran.Nan-e barbari is made with either white or whole wheat flour and can be topped with or without black sesame seeds.Barbari is characterized by a long, oblong shape with long grooves running down the center. and is traditionally baked in a domed oven.Nan-e barbari is most often eaten at breakfast by itself or with tabriz cheese.



Servings:3 Barbari flatbreads

Ingredients:

1/4 oz. dry yeast

1 tsp. sugar

1 3/4 c warm water

2 Tbsp. vegetable oil

4 1/2 c all-purpose flour

2 Tbsp. butter, melted

2 Tbsp. black sesame seeds



1. In a small bowl, dissolve the yeast and sugar in 4 Tbsp. of the water and set aside until it begins to froth (about 5-7 minutes).Stir in the oil.

2.Sift the flour into a large mixing bowl and pour yeast mixture in the middle and add water and mix together till you form a ball.

3. Lightly flour a work surface and place dough on it and knead dough for about 10-15 minutes till smooth and elastic.Then set aside , cover with a cloth and leave in a warm place for about 2 hours.

4.Preheat oven to 450F.After 2 hours, divide dough into 3 equal-sized portions.Lightly, flour a work surface and shape each one into a long , oval shape flatbread , about 1/4"thick.With your forrefinger press 4 ridges on the surface of the dough.Brush the surface of each dough with the melted butter and sprinkle with sesame seeds.

5. Put doughs on greased baking sheets and bake them for 25 minutes or until golden brown. Remove from oven and serve warm.

Khoubz (Arab Flat Bread)

Bread is considered a direct gift from God.Bread is held in such high regard in the Middle East that it is said that if a piece of bread is found lying on the floor, it is immediately picked up, a blessing i said, and put respectively on a table.There are many types of breads available in the Middle East:leavened and unleavened, sweet and savory but none as more ubiquituos as the flatbread khoubz or eish shami as it is known in Egypt or as is most commonly called outside the Middle East, "pita" bread.

Although widely available commercially, most people in the Middle East prefer to make their own bread.Khoubz is traditoinally baked in a clay-lined oven called a tannour.It is eaten with every meal.A meal is never complete without the presence of bread.Bread also serves a dual purpose as an eating utensil.It is used to scoop up food from a dish.If you want to make fresh Arabic flatbread below is the recipe plus I included a video showing the traditional way of making bread using a tannour.



Servings:8 flatbreads

Ingredients:

2 c flour

2 1/4 tsp.yeast

1/2 tsp. salt

1 1/4c hot water

1-1 1/2c flour



1. Combine the first four ingredients in a large bowl and mix well for about 1-2 minutes.

2.Add the remaining flour and knead making a soft, sticky dough.

3.Put the dough on a floured work surface and continue kneeding for 5 minutes more.

4.Divide into 8 equal sized balls and roll out each on by hand to about 1/4" thick and about 6" diameter.

5. Place flatbreads on lightly oiled baking sheet and let rise in a warm place for 25-35 minutes.

6.While waiting preheat oven to 450F.

7. Place flatbreads in oven for 5 minutes, then turn over for another 5 minutes.Then remove from oven.

8.Serve immeediately or store flatbreads in an airtight container till ready to eat.