Ka'ek Al Quds and Eggs - Another Pantry

Name: Ka'ek Al Quds and Eggs - Another Pantry
Ingredients: Flour the work surface, place the dough on the surface, and cut into four pieces. Line a baking sheet with parchment paper.; Whisk 2 tablespoons of the water and egg white together and brush over the tops of the dough. Mix the sesame seeds with the remaining 1 tablespoon water, and sprinkle evenly onto the ka’ek.; Bake for 25 minutes, or until the breads are golden. You may have to rotate the baking sheet to get an even colour.; Once the breads are baked, decrease the oven temperature to 180ºC / 350ºF. To make the eggs, place them in a muffin pan, one whole egg per cavity. Bake for 30 minutes.

www.anotherpantry.co.uk

Experience the flavors of Jerusalem with Ka’ek Al Quds and Eggs—a sesame-seeded bread perfect for pairing with oven-baked eggs and zaatar. Serves 4, year-round.

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Ingredients

Flour the work surface, place the dough on the surface, and cut into four pieces. Line a baking sheet with parchment paper.
Whisk 2 tablespoons of the water and egg white together and brush over the tops of the dough. Mix the sesame seeds with the remaining 1 tablespoon water, and sprinkle evenly onto the ka’ek.
Bake for 25 minutes, or until the breads are golden. You may have to rotate the baking sheet to get an even colour.
Once the breads are baked, decrease the oven temperature to 180ºC / 350ºF. To make the eggs, place them in a muffin pan, one whole egg per cavity. Bake for 30 minutes.