Ka’keh is the quintessential Lebanese street food. Vendors have them precariously strung on various structures which they fit on their bicycles and wheel along the corniche or regular streets. No one ever makes them at home but after I recently got into a twitter conversation with a lebanese tweep about ka’keh and how we’d both love it if we could have some here, I decided to see if I could replicate them at home.
I was on my way to the Iranian embassy in Bir Hassan, a funny area of Beirut where luxurious towers are built right next to hovels. Well, perhaps not quite next door but a street or two away, and I have to admit that I almost prefer the downmarket areas. They remind me of my life in Beirut before the war, when the city was not so over-developped and when street vendors pushed their carts, piled with seasonal produce, through the smartest and poorest quartiers alike, shouting at the top of their lungs: “yalla ‘a batikh’ (come and get watermelons) or yalla ‘a kussa (come and get courgettes) and so on. Their calls changed with the seasons and my siblings and I could almost guess, from listening to them, what my mother would cook that day.