Ka'ak Halabi

Kaak Halabi is an iconic ring-shaped bread from Aleppo, known for its heady aroma of mahlab and a crunchy cloak of sesame seeds. Street vendors in the old city would bake trays of these lightly sweet, fragrant rings that pair beautifully with tea or coffee. The distinctive flavor comes from stone-ground cherry kernels, or mahlab, balanced with warm spices like anise seeds and fennel seeds. This version yields a tender interior with a golden exterior generously coated in sesame seeds and dotted with nigella seeds.

Ingredients

• 500 g (about 4 cups) all-purpose flour
• 100 g (1/2 cup) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 7 g (2 1/4 tsp) instant yeast
• 300 ml (1 1/4 cups) warm milk
• 60 g (4 tbsp) unsalted butter, melted and cooled
• 30 ml (2 tbsp) olive oil
• 2 tsp mahlab, finely ground
• 1 tsp anise seeds, lightly crushed
• 1 tsp fennel seeds, lightly crushed
• 1/2 tsp turmeric (optional, for color)
• 100 g (2/3 cup) toasted sesame seeds for coating
• 2 tsp nigella seeds for coating

Before You Start

Measure all dry spices—mahlab, anise seeds, fennel seeds, and optional turmeric—in advance to streamline mixing. Warm the warm milk until just lukewarm; it should feel warm but never hot to the touch. Melt the unsalted butter and let it cool slightly so it does not curdle the warm milk or stress the instant yeast.

Step-by-Step Instructions

1) Make the Aromatic Base

In a large bowl, whisk together the all-purpose flour, granulated sugar, fine sea salt, mahlab, anise seeds, fennel seeds, and optional turmeric. Even dispersion of the spices ensures every bite carries the signature Aleppine aroma.

2) Activate and Combine

Stir the instant yeast into the dry mix. Add the warm milk, the cooled melted unsalted butter, and the olive oil. Mix with a spoon until a shaggy dough forms, then switch to your hands to bring it together. Let the dough rest for 10 minutes to hydrate flour and relax gluten before kneading.

3) Knead

Knead until smooth and elastic, about 8 to 10 minutes by hand. The dough should be soft and slightly tacky but not sticky; if needed, dust minimally with more all-purpose flour.

4) First Rise

Place the dough in a lightly greased bowl (use a thin film of olive oil), cover, and let rise until doubled, about 60 to 90 minutes, depending on room temperature.

5) Shape the Rings

Turn the dough onto a lightly floured surface with a sprinkle of all-purpose flour. Divide into 12 equal pieces. Roll each piece into a rope about 25 cm long, then join the ends to form a ring, pinching well to seal.

6) Seed Coating

In a shallow dish, combine the sesame seeds and nigella seeds. Lightly brush each ring with a little olive oil or dab with a touch of warm milk, then press both sides into the seed mixture to coat generously.

7) Proof and Bake

Arrange the rings on parchment-lined trays, spacing them well. Let them proof until slightly puffy, about 20 to 30 minutes. Bake in a preheated 190°C (375°F) oven until golden, about 14 to 18 minutes. Cool on a rack for at least 15 minutes before serving.

Serving

Enjoy Kaak Halabi warm or at room temperature with tea or coffee. The subtle sweetness from granulated sugar, the floral hint of mahlab, and the nuttiness of sesame seeds make these rings ideal for breakfast, an afternoon snack, or a travel-friendly bite.

Tips and Notes

• For deeper flavor, toast the sesame seeds lightly before coating.
• If your kitchen is cool, extend the first rise by 10 to 15 minutes or place the bowl somewhere slightly warm.
• Texture check: the dough should feel supple from the combination of unsalted butter, olive oil, and warm milk; adjust with a teaspoon of warm milk if too stiff or a dusting of all-purpose flour if very sticky.
• Flavor focus: Do not skip mahlab; it is essential to the Aleppo character, supported by anise seeds and fennel seeds.

Storage

Once cool, store in an airtight container for up to three days. Rewarm briefly in the oven for 5 minutes to refresh the crust. For longer storage, freeze in a single layer, then bag; reheat directly from frozen for 8 to 10 minutes.

Variations

• Color boost: Add a pinch more turmeric for a warmer hue.
• Richer crumb: Swap 50 ml of warm milk with extra melted unsalted butter for a softer interior.
• Extra crunch: Mix a spoon of granulated sugar into the coating of sesame seeds and nigella seeds for a slightly caramelized crust.