Lighter than your average bagel and filled with all sort of aromatic seasonings.
In the bowl of a stand mixer fitted with the hook attachment, stir together flour, sesame seeds, sugar, nigella seeds, za'atar, salt, and turmeric until well combined.Add the water and mix until the dough comes together and pulls from the sides of the bowl but is still stuck to the bottom, about 2 minutes. Let rest for 5 minutes.Grease a large mixing bowl with oil, transfer dough to mixing bowl, cover, and let stand at room temperature until doubled in size, about 1 hour.
Preheat oven to 400°F and set oven rack in middle position. Line 2 baking sheets with parchment. Divide dough into 10 equal portions , forming each into a smooth ball and pinching at the bottom. Set dough balls on prepared baking sheets. Cover with a damp kitchen towel and let rest 10 minutes. Working with 1 dough ball at a time and keeping the rest covered, place dough ball on a work surface and, using your hand, flatten into a 3 1/2-inch disc.
Using your fingers, poke a hole in the center, then gently stretch the dough out, rotating it as you stretch, to form a roughly 4-inch ring. Return to parchment-lined baking sheet and repeat with remaining dough balls.Fill a wide pot with 2 inches water. Add grape molasses and bring to a boil over high heat. Working in batches, add 2 or 3 ka'ak and boil, turning once, for 30 seconds per side.
Working with 1 baking sheet at a time, bake ka'ak until golden brown all over, 20 minutes. Let rest 15 minutes before serving. Repeat with remaining baking sheet of ka'ak.Za’atar blend is usually a mixture of ground dried za’atar leaves mixed with salt, sumac, and sesame seeds. It is available at all Middle Eastern grocery stores and some supermarkets as well.
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