Can I use frozen fish?
Yes, but ensure it is fully thawed and patted very dry before mixing with the herbs to prevent excess moisture.
BREAKFAST
Jordanian Ka'ak Bi Samak: Savory Fish and Herb Bread
Experience a taste of Jordan with this distinctive breakfast or light meal. Flaky fish and fragrant herbs are baked into a golden, sesame-crusted bread, offering a delightful combination of textures and savory flavors.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
02
In a medium bowl, flake the fish fillets into small pieces. Add the olive oil, chopped parsley, chopped dill, cumin powder, salt, and black pepper. Mix gently to combine, ensuring the fish is well coated with the herbs and spices.
03
On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 1/4 inch thick.
04
Spread the fish and herb mixture evenly over one half of the rolled-out dough, leaving a small border around the edges. Fold the other half of the dough over the fish mixture, pressing the edges firmly to seal.
05
Brush the top of the dough with a little water and sprinkle generously with sesame seeds. Carefully transfer the ka'ak to the prepared baking sheet.
06
Bake for 20 minutes at 400°F (200°C), or until the crust is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
07
Remove from the oven, let it cool for a few minutes, then slice and serve warm.
About This Recipe
Experience a taste of Jordan with this distinctive breakfast or light meal. Flaky fish and fragrant herbs are baked into a golden, sesame-crusted bread, offering a delightful combination of textures and savory flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, add a pinch of sumac to the fish mixture. Ensure the dough is sealed tightly to prevent the filling from leaking during baking. Don't overmix the fish, as it can become mushy.
Easy Substitutions
You can use canned tuna (drained) instead of fresh fish for a quicker preparation. Whole wheat pizza dough can be used for a healthier option. Other herbs like cilantro or mint can be added or substituted for parsley and dill.
Storage & Reheating
Store leftover Ka'ak Bi Samak in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes until warmed through.
Serving Suggestions
Serve warm with a side of fresh lemon wedges for squeezing over the fish. It pairs wonderfully with a simple green salad or a dollop of plain yogurt. A hot cup of mint tea or black coffee makes it a complete breakfast.
Common Mistakes
Overfilling the dough can make it difficult to seal and cause the filling to spill out during baking. Not sealing the edges properly will result in a messy bake. Overcooking the fish will make it dry and tough; ensure it's just cooked through. Not rolling the dough thin enough can result in a dense, bready texture.
Frequently Asked Questions
Can I prepare the fish mixture ahead of time?
You can prepare the fish mixture up to 1 day in advance and store it in the refrigerator. Assemble and bake just before serving.
What kind of pizza dough works best?
Any standard store-bought pizza dough will work well. Fresh dough from a local bakery is also an excellent choice.
MORE TO KNOW
Ka'ak, a type of Middle Eastern bread, comes in many forms, from sweet to savory. This recipe offers a unique savory take, combining the traditional sesame-crusted bread with a flavorful fish and herb filling. The key to a successful Ka'ak Bi Samak is balancing the moisture of the fish with the dough, ensuring a crispy crust and a tender, aromatic interior. Using store-bought pizza dough simplifies the process, making this a practical and accessible dish for any home cook.
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