The Suneina family and their customers say being baked in the Old City gives Jerusalem kaek its unique taste
Ahmad, left, and Nasser Suneina, at the family bakery in Bab Hatta in the Old City of occupied East Jerusalem. All photos: Khaled Yacoub Oweis / The National
Traditional ovens fuelled by olive wood give Jerusalem kaek its characteristic smoky taste
Dough maker Ahmad Suneina makes Jerusalem kaek – kaek Al Quds in Arabic – with its distinctive oblong ring shape
It's a labour of love for Nasser Suneina producing Jerusalem kaek in cramped, poorly ventilated conditions
The Jewish Quarter of the Old City. Some Jewish residents come to Bab Hatta to buy Jerusalem kaek
Jerusalem kaek, fresh from the oven. It should be consumed fresh and hot, or if frozen, heated again before eating
Olive wood used to fire the old stone underground oven
Nasser Suneina's years of baking Jerusalem kaek the traditional way has left him with burn scars and respiratory issues
The Suneina family and their customers say being baked in the Old City gives Jerusalem kaek its unique taste
Ahmad, left, and Nasser Suneina, at the family bakery in Bab Hatta in the Old City of occupied East Jerusalem. All photos: Khaled Yacoub Oweis / The National
Traditional ovens fuelled by olive wood give Jerusalem kaek its characteristic smoky taste
Dough maker Ahmad Suneina makes Jerusalem kaek – kaek Al Quds in Arabic – with its distinctive oblong ring shape
It's a labour of love for Nasser Suneina producing Jerusalem kaek in cramped, poorly ventilated conditions
The Jewish Quarter of the Old City. Some Jewish residents come to Bab Hatta to buy Jerusalem kaek
Jerusalem kaek, fresh from the oven. It should be consumed fresh and hot, or if frozen, heated again before eating
Olive wood used to fire the old stone underground oven
Nasser Suneina's years of baking Jerusalem kaek the traditional way has left him with burn scars and respiratory issues
The Suneina family and their customers say being baked in the Old City gives Jerusalem kaek its unique taste