In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried.Rinsky, 2008, p.151. Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough.Gardner, 2003, p.67. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.Maxwell, Fitzpatrick, Jenkins, and Sattin, 2006, p.85.
