I know the title sounds cheeky but it’s better than WTH that crossed my mind when I learned about this purse-shaped loaf studded with sesame seeds. A bread that you can tote around and eat it too? How cool is that! It all started when I was looking into the round-shaped kaak (middle eastern version of Greek pita), and from there I discovered that kaak/ka’ak is Arabic for cake and comes in both sweet and savory variations. Apparently the bread bag version is a common sight around the streets of Beirut as vendors suspend them from food stalls or trucks.
The best thing to come out of this is that I am now hooked on getting the hang of baking in a Weber. It’s a steep learning curve, but bread done in a kettle grill has its own particular flavor and gets me spending more fun time outdoors before summer comes to an end.
Round ka’ak pocket breads baked in the kettle
Video credit: Mauro Bertoncini’s Cottura Criscioletta
We’ll be in for a change of scenery when we head out to Tuscany for some food festivals, and here’s a taste of what to expect: criscioletta, a specialty exclusive to Cascio (Lucca). It’s a very thin pancake made with corn flour, durum wheat flour, and water. Cooked between 2 steel plates, the flat rounds are embellished with pancetta to produce a very tasty snack. I found this youtube video and couldn’t help but mentally reach for a bottle of Sangiovese (at 10am!) as I watched this.
Weather update: this will be the year that everyone (by now) will have wondered what the heck happened to summer. We were doing just fine a few days ago at 28°C, but now we’re back down in the lower digits and it hasn’t changed since this morning.