Ka'ak el Eid | Date Paste Cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp sugar
• 2 tbsp sesame seeds
• 1 1/2 tsp nigella seeds ((black seeds or kalonji))
• 1 1/2 tsp fennel seeds powder
• 1/4 tsp cardamom powder
• 1/4 tsp ground nutmeg
• 1 tsp instant yeast
• 1 tsp baking powder
• 1/4 tsp mastic beads ((crushed to fine with 1/4 tsp sugar))
• 1/4 tsp salt
• 1/2 cup ghee
• 1/2 cup olive oil
• 2 tbsp aniseed ((anise seed))
• 3/4 cup milk (lukewarm)
• 400 grams date paste (see notes)
• 1/2 tsp cardamom powder
• 1/2 tsp fennel seeds powder
• 1 tbsp olive oil

Instructions

1. 1

   --- Prepare the Ka’ak dough ---

2. 2

   infuse: Measure out the lukewarm milk or water and stir in the anise seeds and let it rest for a few minutes until you have the other ingredients ready. If using active dry yeast, then you can add it now.

3. 3

   mix: Take a large bowl and measure and add all the dry ingredients including instant yeast. Give it a thorough mix so the seeds and ground spices are dispersed evenly.

4. 4

   mix: Next, add the ghee and olive oil. Use your hands to rub the flour and oil until all the flour is wet like sand.

5. 5

   mix: Gradually add the anise-infused milk or water a little at a time to bring the dough together. You may not need all the water or may need a bit more. It will depend on the type of flour used.

6. 6

   knead: Do not over-knead the dough as we do not want gluten development. The goal is to simply combine the ingredients until the dough is uniform in texture. Cover the bowl with plastic wrap and let rest for 30 minutes. The dough does not have to double in size.

7. 7

   --- Prepare the date paste dough ---

8. 8

   mix: While the dough is resting, you can start with the date paste mixture. Add the ground spices and olive oil to the date paste and knead with greased hand until combined. You can taste and add more seasoning as you like.

9. 9

   Divide the date paste mixture into 20 smaller portions. This step is to just help you work better and faster while shaping the kaak cookies. I learnt this trick from my previous attempts. Each date ball gave me two cookies.

10. 10

    --- Shape the Kaak cookies ---

11. 11

    Shape the date paste balls into palm length logs by rolling them on a flat surface like a kitchen counter. Keep these aside and start working on shaping cookies.

12. 12

    shape: Take a small portion of the kaak dough (a lemon or egg size) and place it on the counter. Flatten it into a long oval shape without making it too thin or causing it to tear. Place a date paste log in the centre making sure it is at least 1cm shorter than the dough.

13. 13

    seal: Gently roll the dough over the date paste log to enclose it tightly. Press and seal lengthwise. We do not want the date paste to be loosely sitting or separated from the cookie dough. Cut off the excess dough using a knife and add it back to the bowl.

14. 14

    seal: Pinch the ends to seal tight. Before moving to the next step, make sure the sealing is tight. This will prevent the cookie from cracking open while baking.

15. 15

    roll: Now, roll the stuffed dough on a flat surface using both your hands to smoothen and lengthen it a bit. Optionally, you can cut it into equal-sized pieces to make smaller loops. If you do cut, then just pinch, and close the open end.

16. 16

    shape: Overlap the ends to form a ring shape as shown in the image.

17. 17

    seal: Use the back of a chopstick or skewer to make a dent in the centre of the joint. This seals and completes the shaping of kaak bi ajwa. Continue to shape the same way until you have enough to bake.

18. 18

    --- Bake the cookies ---

19. 19

    preheat: Once you have enough kaak shaped to fit your baking sheet, preheat the oven to 200C (400F).

20. 20

    bake: Line a baking sheet with parchment paper (baking paper) and transfer the cookies to it. Bake for 10 to 15 minutes or until light golden brown. I baked the cookies in two batches but you may shape all the dough and bake in two sheets and switch up the tray to brown evenly.

21. 21

    cool: Allow to cool for 10 minutes before moving them to a cooling rack.

22. 22

    store: Once cooled completely, transfer them to an airtight container. Ka'ak el Eid will keep 2 to 3 weeks in an airtight container at room temperature. Serve with tea or coffee.