Ka‘ak is a staple of traditional Arab hospitality during the holidays. It is usually served alongside other Eid sweets such as ghraybeh, petit-four, barazek, and more. The version stuffed with dates is especially popular in the Levant. Here is the best method for preparing this delicious treat for Eid al-Fitr.
Cooking time
120 minutes
Serves
5 people
Ingredients
For the filling
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1 packet date paste
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A pinch of cinnamon
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½ cup ghee
For the dough
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4 cups flour
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2 cups ghee, melted
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½ cup warm water
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½ cup warm milk
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1 tablespoon yeast
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1 tablespoon sugar
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1 tablespoon ka‘ak spice (mahlab mix)
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Powdered sugar, for dusting
Preparation
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Activate the yeast
Combine the yeast and sugar with the warm water. Set aside for about 10 minutes until foamy. -
Make the dough
In the bowl of a stand mixer, add the flour, ka‘ak spice, and ghee. Mix well until the ingredients are fully combined. -
Add liquids
Pour in the warm milk and the yeast mixture. Knead again until you obtain a smooth, cohesive dough. -
Rest the dough
Cover and let the dough rest for about 15 minutes. -
Prepare the filling
In a separate bowl, mix together the date paste, ghee, and cinnamon until uniform. Shape the mixture into small balls and set aside. -
Shape the cookies
Divide the dough into medium-sized balls. Flatten each one, place a date ball inside, seal, and then press into a ka‘ak mold or decorate the tops with a cookie stamp or fork. -
Bake
Preheat the oven to 180 °C (350 °F). Grease a baking sheet with a little ghee, arrange the cookies on it, and bake for about 25 minutes, or until golden. -
Finish and serve
Allow the cookies to cool completely, then dust generously with powdered sugar. Serve alongside Arabic coffee.
Enjoy your fragrant, buttery Eid cookies!
