Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. 

Melt shortening in a pot over low heat until it forms into a liquid, about 5 minutes. Set aside to cool.

Make the dough: Place flour, salt, sugar, nigella seeds, mahlab, anise seeds, canola oil, shortening, and yeast into the bowl of a stand mixer. Add 1 cup of lukewarm water and ¼ cup of warm water into the bowl. Using the dough hook attachment, mix the ingredients on low until combined and then raise the speed to medium for about 1 to 3 minutes until the dough is smooth and elastic. 

Shape the ka’ak: Transfer the dough onto a flat surface. Take about 1 tablespoon of dough and roll it into a thin log that measures about 5 inches long and ¼ inch in thickness. Using a small knife, make 8 evenly spaced slits halfway into the log, crosswise. Pinch both ends of the log together, keeping the slits on the outside to form a ring-like shape with fringes. Set the shaped dough onto the parchment lined baking sheet and continue with the rest of the dough. Once all the dough is shaped into ka’ak, brush about 5 to 7 shaped pieces of dough with egg wash. Evenly press about 1/4 teaspoon of sesame seeds over the egg wash with your fingertips. Continue placing the egg wash and sesame seeds onto the rest of the pieces of dough, in batches of about 5 to 7 at a time until all the shaped pieces of dough are covered.

Bake the ka’ak: Place the ka’ak into the oven and bake for about 20 to 25 minutes until golden. Remove the ka’ak from the oven. Lower the oven temperature to 225 degrees and place back into the oven. Continue baking for about 20 minutes until the crackers are dry and crisp in the center. 

Serve at room temperature.