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Ka'ak (Libyan Ring Bread)

Ka'ak is a ring-shaped bread, crisp outside and soft within, scattered with sesame seeds. It is Libyan in this version, and made across a wide stretch of the Arabic-speaking world, Egypt, Iraq, Iran, Jordan, Lebanon, Palestine and Syria all have their own. The shape is what defines it. Ka'ak is formed into a large ring, bigger and thinner than a bagel, which is why street vendors across the region can carry stacks of them on a pole or a cart. In Libya it is eaten at breakfast alongside hummus and falafel, and it comes in savoury and sweet versions. The name travels further than the shape does. Ka'ak, sometimes kahk or kahqa, covers a whole family of baked goods across the Arabic-speaking world, from this ring bread to the small filled Egyptian cookies eaten at Eid, which are a completely different thing. The word means something closer to "baked good" than to any specific item. One technique in this recipe is worth borrowing for other breads. A tray of water is placed in the bottom of the oven while it heats, so the loaves bake in a steamy environment. Steam keeps the crust soft for the first minutes, letting the bread rise fully before the surface sets, and then produces a thin, crisp finish.

2 hr 45 minMediumLibya

Recette de Blessing · Africook

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Masfouf (Tunisian Sweet Couscous)

Masfouf is steamed couscous sweetened with milk and honey and mixed with dates, raisins, nuts and banana, layered with a vanilla custard. It is Tunisian and it belongs to Ramadan. It is the sweet counterpart to Tunisian couscous, which is otherwise a savoury dish, and that inversion is the whole idea, the same grain, the same steaming technique, turned into a dessert or a breakfast. During Ramadan it appears at suhoor, the meal before dawn, because it is filling and sustaining, and at iftar as a sweet. Geranium water is the ingredient that places it. Distilled from scented geranium leaves, it is used across Tunisian sweets in the way rose water and orange blossom water are used further east, and it has a green, faintly citrus perfume that neither of those reproduces. Middle Eastern and North African grocers stock it. Steaming the couscous properly rather than pouring boiling water over it is what the recipe asks for, and it is the difference between light separate grains and a claggy mass. This is a dessert made from properly cooked couscous rather than instant. **It contains almonds and walnuts, which the title gives no indication of.** The source's ingredient list repeats milk, honey and geranium water without indicating that the second set belongs to the custard.

1 hrMediumTunisia

Recette de Blessing · Africook

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Ka'ak (Libyan Ring Bread)

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Ka'ak (Libyan Ring Bread)

Masfouf (Tunisian Sweet Couscous)