Jerusalem bagel

Jerusalem Bagel (also known as Ka'ak al-Quds or Jerusalem Ka'ak) is a type of bread that originated in Jerusalem, Israel. Unlike the traditional bagel, the Jerusalem Bagel is elongated, less dense, and has a slightly sweet flavor. It is typically covered with sesame seeds and served with za'atar.

History

The Jerusalem Bagel has its roots in the Ottoman Empire, where it was a common street food. It was brought to Jerusalem by the Turkish during their rule in the 16th century. The bread quickly became a staple in the local cuisine and is now synonymous with the city.

Preparation

The dough of the Jerusalem Bagel is made from wheat flour, yeast, water, and salt. Some variations may include sugar or honey to enhance the sweetness. The dough is then shaped into an oblong ring, coated with sesame seeds, and baked until golden brown.

Serving

Jerusalem Bagels are traditionally served warm and are often eaten for breakfast. They are typically sliced open and filled with various ingredients such as cheese, olives, and tomatoes. They can also be served with za'atar, a Middle Eastern spice blend, or dipped in olive oil.

Cultural Significance

The Jerusalem Bagel is a symbol of the city's rich culinary history and diverse cultural influences. It is a common sight in Jerusalem's Old City, where vendors sell them fresh from the oven. The bread is also a staple during the Muslim holy month of Ramadan, when it is often eaten to break the fast.

See Also

• Bagel
• Israeli cuisine
• Middle Eastern cuisine
• Bread