Ka'ak Abou Arab OR Ka'ak Al Asroneh (Afternoon Bread)

After many trails of this recipe, I was finally able to find a perfect way to make it.

This recipe is adapted from this video: https://www.youtube.com/watch?v=c1WW4bw3jV0&list=PLPzmridpBibmUwusbMh0wWp9gHqcMDi-K&index=9

Unfortunately, it didn't work when I followed the same steps but I have managed to make it work with the directions below. And here it is translated into English.

Watch the video and give the chef a like!

Recipe: (makes about 7 ka'aks)

1 1/4 cup water, warm

1 tablespoon instant dry yeast

3 cups All-purpose Flour

1 teaspoon ground Mahlep ** link to purchase below

1 teaspoon ground Anise Seed ** link to purchase below

1/2 cup sugar

1/2 teaspoon salt

1/2 cup sesame seed, for coating

*the amount of sugar is important to brown the bread quickly and helps with the overall taste. It doesn't make the bread too sweet. However, for a little less sugar you can add 1/3 cup instead of 1/2 cup.

**sesame seed is optional if it doesn't suite your diet.

Directions:

Add the warm water to a small bowl. (Either warm water in a kettle for 2 min. or add room temp. water to a bowl. It's very important to make sure the water is warm in order to activate the yeast)
Sprinkle the yeast over the warm water and set it aside for 5 min.
In a stand mixer bowl (or a separate bowl if you will not use a stand mixer), add the flour, ground mahlep, ground anise seed, sugar, and salt. Mix the dry ingredients together well.
If you are using a stand mixer (use the dough hook): add the water with yeast over the dry ingredients and knead on medium speed for 5 min. Cover bowl with a dish towel and set aside in a warm place for 2 hours to rise. Or overnight in the fridge and let it come to room temp. for 2 hrs. before shaping to bake.
If you are not using a stand mixer: slowly add the dry ingredients to the yeast water and knead by hand for 7-8 min. It's fine if the dough is tough when kneading, the dough is a bread dough and it will feel hard. Cover the dough bowl with a towel and set aside for 2 hrs. in a warm place.
Once the dough has risen, punch down the dough in the bowl and and place the dough on a floured surface.
Divide the dough into 7 small balls, place them on the floured surface and cover with a dish towel to allow them to rise for another 30 min.
Place the sesame seed on a plate on the side
Once risen again, (the surface of the dough should be sticky, if not shape the dough into a ball again so the whole surface is sticky) dip the dough into the sesame seed on all sides.
Using a roller, roll the dough on a floured surface into an oval shape. This is optional but using a small round cookie cutter or the top of a small espresso cup, cut out a circle on one of the sides of the dough.
Place the dough on a baking tray lined with parchment paper. Repeat with each one.
Preheat the oven to 425 Fahrenheit and bake for 7 min. on the lowest oven rack. The dough should rise or slightly rise then broil on high for 2 min. or until it forms a golden brown color.
Once baked, place a dish towel to absorb the moisture, enjoy warm with a cream cheese (or any creamy cheese), labneh, cheese, or zataar. It's delicious with kunafa or on it's own with tea.