Perfect Pairings Lobster Dip with Ka’ak Al-Quds

1. Step 1: Create the Levain
   Duration: 12 hours (overnight) at room temperature.
   • Mix the Levain: In a medium bowl, mix the Levain ingredients until well incorporated. Transfer to clean container with a lid, loosely cover. Store in a warm place for 12 hours.
2. Step 2: Form the dough
   • Check the Levain: it should have risen and have an assertive sour aroma.
   • Adjust the water temperature.
   • Mix the dough by using a mixer: Use the dough hook of a stand mixer. Add all the ingredients. Mix on low speed for 2-3 minutes, speed up to 10 minutes until the dough smoothens out and gains elasticity. The dough should be quite strong at the end of mixing. Transfer the dough to a bulk fermentation container.
3. Step 3: Bulk fermentation
   Duration: 2-5 hours at warm room temperature 74-76F (23-24C).
   • Fold every 40 minutes, make 3 folds. 
4. Step 4: Divide and shape
   • On a half sheet pan, scatter a thin layer of flour. 
   • Divide the dough: Gently scrape the dough onto a clean work surface using a bench knife, divide the dough into 4 pieces of (100 g) each.
5. Step 5: Shape the dough
   • Shape each piece of dough into a tight ball. 
   • Place the balls on a half sheet pan.
   • Cover with kitchen towel. Meanwhile, prepare two bowls. In one add half a cup of the molasses and one quarter of a cup water to create a solution and stir well.
   • In the second bowl add the sesame seeds.
   • Hold one ball at a time using your fingers to dip it in the molasses solution, then coat it with the sesame seed.
   • Try using your thumb to create a hole in the middle of the ball.
   • Create a circle using your two hands and stretch to an oval shape. Repeat for all the 4 balls, set aside on the half sheet pan.
   • Let it ferment for 1-2 hours. Cover with a plastic wrap and place it in the fridge overnight for the next morning to bake.
6. Step 6: Warm proof
   Duration: two hours at room temperature 74-76F (23-24C).
   • Place the sheet pan in a warm place to proof for about 2 hours, the dough is ready when it has puffed up.
7. Step 7: Bake
   • Pre-heat the oven to 400F.
   • Place an empty small sheet pan on the lower rack of the oven.
   • Slide the sheet pan with the ka’ak onto the middle oven rack, steam the oven by pouring 2 cups of ice into the small sheet pan on the lower rack, then close the oven door.
   • Bake for 15 minutes then rotate the sheet pan. Keep baking for another 25 minutes or until the Ka’ak have a golden-brown color and are slightly crispy.
8. Step 8: Arrange the Ka’ak on a wire rack to cool before slicing
   • Enjoy while they are warm!
   • You can also freeze in a freezer bag.
9. Step 9: Make the lobster dip
   • In a bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, salt and black pepper. Taste for seasoning.
   • In a pan over medium heat, melt the 8 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard the butter and juice released from the lobster.

Yield: Ka’ak Al-Quds (Jerusalem Bagels) makes 4.

Levain (starter for the dough)

• High-protein white flour 50 g
• Water 45 g
• Ripe sourdough starter 50 g

Dough

• 300 g strong bread flour 
• 100 g Tipo “00” organic pizza flour
• 200 g water
• 80 g starter (Levain)
• 20 g milk powder
• 8 g salt
• 30 g olive oil 
• 2-3 cups sesame seeds 
• Organic molasses

Lobster Dip (enough for 4 ka’ak)

• 4lb lobster meat 
• 1c mayo
• 1 celery, diced
• 4 tbsp chives
• 4 tbsp lemon juice
• Old Bay to taste
• Salt and pepper to taste
• 8 tbsp butter

Serving Suggestion

• Place lobster dip in a serving bowl in the middle of a large serving plate.
• Cut Ka’ak into bite-sized pieces for dipping. Arrange Ka’ak pieces on the plate, around the lobster dip.
• Enjoy!