What is Kaak / Kaki?
Kaki is a Middle Eastern classic loved across Lebanon, Jordan, Palestine, and beyond. This one staple has brought people together one sesame-covered bite at a time. Sure, it might remind you of something like simit, but don’t get it twisted, Kaki’s got its own thing going on. It’s all about that unique mix of ingredients, that unbeatable texture, and the cultural story baked into every piece. It ain’t just bread, it’s what you tayta would force you to have when you said you were already full. It’s tradition, it’s flavour, it’s history. It’s your family’s old food… just made a lil’ better.
What is Kaki Made Of?
Introducing El Jannah breakfast and Kaki is just perfect for El Jannah. As Kanye once said, “Good morning, on this day we become legendary”. Fitting right?Made from the humble basics; flour, water, yeast, and salt. It combines everything into something extraordinary with the magic of spices like sesame seeds or za’atar. It’s your favourite person’s favourite food. But here’s the twist: depending on where you’re enjoying it, Kaki takes on a personality of its own.
- Lebanon: Sweetness takes center stage in Lebanese Kaki. Milk or sugar is often added to the dough, and a glossy glaze gives it a finish so indulgent you’ll feel like you’re biting into a warm, sugary cloud.
- Palestine: Enter the bustling streets of Jerusalem, and you’ll find Kaki al-Quds. This version is all about savoury vibes, often served with a generous sprinkle of za’atar or paired with crispy falafel for the ultimate street food experience.
- Egypt: At Egyptian weddings, Kaki gets a celebratory upgrade as kahk bi loz. This version is rich and sweet, with almonds adding a nutty crunch to every bite.
This bread has been around for centuries. Over time, it’s become a symbol of Middle Eastern culinary traditions, combing what you know and love from from celebrations, cultures and most importantly, family.
What are Kaki Spices?
One of the defining characteristics of kaki is the spices used in its preparation. Sesame seeds are the most common topping, but in certain regions, za’atar, a blend of thyme, sesame seeds, and sumac, is also used. These spices not only add flavour but also a touch of regional authenticity. We keep tellin’ ya, Its a “Old but gold” kinda food.
In Palestinian versions, za’atar is often the topping of choice, while Lebanese kaki tends to feature more sesame seeds. The spices give kaki its unique flavour, setting it apart… plus, at EJs we just do it better.
Kaki vs. Simit: What’s the Difference?
At first glance, kaki and simit may seem quite similar due to their sesame seed topping. However, their differences lie in their ingredients and textures:
Ingredients: Kaki is generally softer and often spiced with za’atar, while simit is slightly denser and features a more intense sesame flavor.
Cultural Significance: Kaki is deeply embedded in Middle Eastern traditions, especially in places like Palestine and Lebanon, where it’s a breakfast staple. Simit, on the other hand, is a Turkish street food, often served with tea.
