Ka'ak el Eid | Date Paste Cookies
Ka'ak el eid refers to a variety of Middle Eastern eid cookies that are known by different names based on the shape or ingredients. Like these date paste cookies are called Kaak bi ajwa (dates) or Kaak asawer (bracelet shaped) and are popular across the Levant countries.
Servings: 37 cookies
Calories: 190kcal
Ingredients
For Kaak dough
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon sugar
- 2 tablespoon sesame seeds
- 1½ teaspoon nigella seeds (black seeds or kalonji)
- 1½ teaspoon fennel seeds powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon ground nutmeg
- 1 teaspoon instant yeast
- 1 teaspoon baking powder
- ¼ teaspoon mastic beads (crushed to fine with ¼ teaspoon sugar)
- ¼ teaspoon salt
- ½ cup ghee
- ½ cup olive oil
- 2 tablespoon aniseed (anise seed)
- ¾ cup milk lukewarm
For date paste dough
- 400 grams date paste see notes
- ½ teaspoon cardamom powder
- ½ teaspoon fennel seeds powder
- 1 tablespoon olive oil
Instructions
Prepare the Ka’ak dough
- 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.2 tbsp aniseed, ¾ cup milk
- 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.2 cups all-purpose flour, 1 cup whole wheat flour, 1 tsp sugar, 2 tbsp sesame seeds, 1½ tsp nigella seeds, 1½ tsp fennel seeds powder, ¼ tsp cardamom powder, ¼ tsp ground nutmeg, 1 tsp instant yeast, 1 tsp baking powder, ¼ tsp mastic beads, ¼ tsp salt
- Next, add the ghee and olive oil. Use your hands to rub the flour and oil until all the flour is wet like sand.½ cup ghee, ½ cup olive oil
- 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.
- 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.
Prepare the date paste dough
- 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.400 grams date paste, ½ tsp cardamom powder, ½ tsp fennel seeds powder, 1 tbsp olive oil
- 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.
Shape the Kaak cookies
- 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.
- 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.
- 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.
- 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.
- 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.
- Overlap the ends to form a ring shape as shown in the image.
- 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.
Bake the cookies
- Once you have enough kaak shaped to fit your baking sheet, preheat the oven to 200C (400F).
- 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.
- Allow to cool for 10 minutes before moving them to a cooling rack.
- 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.
Notes
Date Paste:
Date paste can be found in any Middle Eastern grocery store. You could also make your own date paste by soaking a kilogram of pitted dates in just enough warm water. The soaking time will depend on the type of dates used. Knead the soaked dates with olive oil to a thick paste. You may use a food processor for faster results.
Nutrition
Calories: 190kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g
