📝 About This Recipe
Known affectionately as 'Handbag Bread' due to its unique handle-like shape, Ka’ak el Koussa is the quintessential soul food of Beirut's streets. This golden, sesame-encrusted loaf boasts a crisp exterior and a light, airy crumb that serves as the perfect vessel for melted cheese or za'atar. Baking this at home fills your kitchen with the nostalgic, nutty aroma of a traditional Lebanese stone oven.
🥗 Ingredients
The Dough Starter (Tangzhong method for softness)
- 3 tablespoons All-purpose flour
- 1/2 cup Water
Main Dough
- 4 cups High-protein bread flour (plus extra for dusting)
- 1 cup Warm water (approx. 110°F/43°C)
- 1 tablespoon Active dry yeast
- 2 tablespoons Granulated sugar (helps with browning and yeast activation)
- 1.5 teaspoons Sea salt
- 1/2 teaspoon Mahlab powder (aromatic Mediterranean spice for authentic flavor)
- 2 tablespoons Extra virgin olive oil
The Sesame Coating
- 1.5 cups Raw sesame seeds (un-toasted)
- 1 tablespoon Grape molasses (Dibis el Anab) (or honey, diluted with 1/4 cup water)
👨🍳 Instructions
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1
Prepare the starter: In a small saucepan over medium heat, whisk 3 tbsp flour and 1/2 cup water constantly until a thick paste forms. Remove from heat and let cool to room temperature.
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2
Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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3
Mix the dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the 4 cups of bread flour, salt, and mahlab.
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4
Combine: Add the yeast mixture, the cooled flour paste (starter), and the olive oil to the dry ingredients. Mix until a shaggy dough forms.
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5
Knead: Using a stand mixer with a dough hook, knead on medium-low speed for 8-10 minutes (or 12-15 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticky.
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6
First Rise: Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Prepare the coating: In a shallow wide dish, mix the grape molasses with 1/4 cup water. In another shallow dish, spread out the sesame seeds.
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8
Shape the dough: Punch down the risen dough and divide it into 6 equal portions. Roll each into a smooth ball and let rest for 10 minutes.
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9
Form the 'Handbag': Roll a ball into an oval. Use a round cutter or glass to cut a hole near the top of the oval, then stretch the hole slightly to create a 'handle' shape. The bottom should be wider than the top.
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10
Coat the bread: Dip one side of the shaped dough into the molasses water, then immediately press it firmly into the sesame seeds so they adhere in a thick layer.
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11
Second Rise: Place the shaped breads on parchment-lined baking sheets. Cover lightly and let rise for another 20-30 minutes while preheating the oven.
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12
Preheat and Steam: Preheat your oven to 475°F (245°C). If you have a baking stone, use it. Place an empty tray at the bottom of the oven.
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13
Bake: Slide the breads into the oven and pour a cup of hot water into the bottom empty tray to create steam. Bake for 12-15 minutes until the bread is puffed and the sesame seeds are golden brown.
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14
Cool: Remove from the oven and immediately cover with a clean kitchen towel for 5 minutes; this traps a bit of steam to keep the crust perfectly chewy rather than hard.
💡 Chef's Tips
Don't skip the Mahlab; it provides that distinct 'bakery smell' that is essential for authentic Ka'ak. If the dough is too springy when shaping, let it rest for 5 minutes to relax the gluten before stretching again. Use grape molasses for the dip if possible; it provides a deeper color and a subtle fruity tang that honey can't replicate. Ensure your oven is truly hot before baking; the high heat is what creates the characteristic air pocket inside. Store leftovers in an airtight bag, but toast them briefly before serving to revive the crunch of the sesame seeds.
🍽️ Serving Suggestions
Slice horizontally and fill with Picon or Kiri processed cheese while the bread is still warm. Serve alongside a bowl of premium extra virgin olive oil and a high-quality Za'atar blend for dipping. Pair with a hot cup of black tea infused with fresh mint leaves or dried sage. Stuff with grilled Halloumi cheese, sliced tomatoes, and fresh cucumbers for a hearty breakfast. Enjoy as a street-style snack with a side of salty wild cucumbers (Kabiss) and Kalamata olives.