JERICHO ROSE BAGEL & ZA’ATAR KA’AK

Ka’ak Al-Quds – The Traditional Bread of Jerusalem
Ka’ak Al-Quds is a distinctive sesame-coated bread closely associated with Palestinian baking traditions in Jerusalem. Its elongated oval shape, soft interior and lightly crisp crust make it different from many other types of bread. Traditionally sold by street vendors, it is often enjoyed fresh with za’atar. The name Al-Quds is the Arabic name for Jerusalem, reflecting the bread’s deep connection to the city and its culinary heritage.

Jerusalem Bagels vs. American Bagels – What's the Difference?
Unlike American-style bagels, which are typically boiled before baking, Jerusalem bagels are generally baked directly after proofing. This produces a lighter, softer texture rather than the dense, chewy consistency associated with New York bagels. Their elongated shape and generous sesame coating are also characteristic features. Although both are commonly called bagels in English, they belong to different baking traditions.

Za’atar – More Than Just a Spice Mixture
Za’atar is a term used both for certain aromatic herbs and for a traditional Levantine seasoning blend. Common ingredients include dried thyme or related herbs, sumac, toasted sesame seeds and salt. Recipes vary considerably between regions, families and producers. In this recipe, dried thyme, oregano or marjoram, sumac and sesame seeds create a fragrant homemade version. Za’atar is especially delicious when paired with extra virgin olive oil and freshly baked bread.

Sumac – The Tangy Red Spice of the Levant
Sumac is made from the dried, ground fruits of certain sumac shrubs. It has a pleasantly tart, citrus-like flavor and a distinctive reddish-purple color. Widely used in Levantine cooking, sumac adds brightness to spice blends, salads, vegetables and marinades without requiring additional lemon juice. In homemade za’atar, it provides a refreshing contrast to the earthy dried herbs and nutty sesame seeds.

Sesame Seeds – Small Seeds with Valuable Nutrients
Sesame seeds contain predominantly unsaturated fatty acids, along with plant-based protein, fiber and minerals such as calcium, magnesium and iron. They also contain naturally occurring compounds called lignans, including sesamin. Toasting sesame seeds develops their nutty aroma, although excessive heat can make them bitter. Sesame is a recognized food allergen, so people with sesame allergies must avoid both the sesame-coated bread and the za’atar mixture.

Olive Oil, Unsaturated Fats & Cholesterol
Extra virgin olive oil provides predominantly monounsaturated fatty acids, particularly oleic acid. Replacing some saturated fats with unsaturated fats can help lower LDL cholesterol, an important factor in cardiovascular health. Elevated LDL cholesterol increases the risk of atherosclerosis, while HDL particles participate in transporting cholesterol from tissues toward the liver. However, cardiovascular health depends on more than individual cholesterol values. Olive oil is energy-dense, so the amount used for dipping also influences the nutritional values of this breakfast.

Kosher, Halal & Vegan – Understanding the Differences
Vegan, kosher and halal describe different dietary principles. Vegan food excludes animal-derived ingredients, while Jewish kosher laws and Islamic halal rules include additional requirements concerning permitted foods and their preparation. A vegan product is therefore not automatically kosher- or halal-certified. Many traditional Jerusalem bagel recipes are naturally plant-based, but ingredients and production methods vary. Anyone following specific religious dietary requirements should check the relevant certification or preparation details.

The Rose of Jericho – A Symbol of Resilience & Renewal
The name Rose of Jericho is used for different plants associated with the ability to curl inward during dry conditions and open when exposed to moisture. The true Rose of Jericho, Anastatica hierochuntica, is a desert plant that disperses its seeds through moisture-related movements. The so-called false Rose of Jericho, Selaginella lepidophylla, is a different species known for its remarkable tolerance of dehydration. Both have inspired associations with survival, renewal and resilience. The beetroot and carrot roses in this recipe are a creative botanical tribute rather than a traditional Jerusalem breakfast component.

Beetroot & Carrots – Colorful Vegetables with Different Plant Pigments
Beetroot gets its characteristic red-purple color mainly from betalain pigments, while orange carrots contain carotenoids, particularly beta-carotene. Beta-carotene can be converted into vitamin A by the body and contributes to normal vision and immune function. A little dietary fat can support the absorption of carotenoids. Brief blanching makes thin vegetable slices more flexible, allowing them to be shaped into decorative roses before baking. Their vibrant colors create a beautiful contrast to the golden sesame bread.

Cashew Cream Cheese, Food Safety & Zero-Waste Cooking
Vegan cashew cream cheese adds a creamy, mildly nutty element to this Jerusalem-inspired breakfast. Its nutritional composition depends on the ingredients used, and cashews are tree nuts that must be avoided by people with a relevant allergy. Store homemade cashew cream cheese according to its ingredients and preparation method, keeping it refrigerated until serving. Leftover Jerusalem bagels can be sliced, frozen and toasted when needed, while extra za’atar can be stored in an airtight container away from heat and moisture. Beetroot and carrot trimmings can be added to soups, vegetable stock or salads. Zero Waste, Full Flavor.