Ka’ak el Eid Recipe

Introduction

Ka’ak el Eid are traditional Middle Eastern cookies filled with spiced date paste, perfect for festive occasions. These delicate rings offer a wonderful balance of fragrant spices and rich sweetness in every bite. They are both a treat to make and share with loved ones.

Ingredients

• A scant 1 1/2 cups (250 grams) semolina flour
• 2 cups (250 grams) all-purpose flour
• 1/2 cup plus 1 1/2 tablespoons (125 grams) softened unsalted butter
• 1/2 cup vegetable oil
• 1 tablespoon nigella seeds (or unhulled sesame seeds)
• 1 tablespoon ground aniseed
• 1 tablespoon ground fennel seeds
• 1 teaspoon baking powder
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup warm water, plus more if needed
• Vegetable or olive oil, as needed for greasing
• 1 pound (450 grams) date paste
• 1 teaspoon ground cinnamon

Instructions

1. Step 1: In a large bowl, combine the semolina flour, all-purpose flour, softened butter, and vegetable oil. Rub the ingredients between your palms until the mixture resembles wet sand. Cover and leave at room temperature overnight or for several hours to allow the semolina to soften and absorb the fats.
2. Step 2: After the resting period, add nigella seeds, ground aniseed, ground fennel, baking powder, instant yeast, sugar, and salt to the semolina mixture. Gently rub together with your hands.
3. Step 3: Add 1/2 cup warm water and knead gently for no longer than 2 minutes. The dough will likely remain crumbly.
4. Step 4: Gradually add the remaining 1/2 cup warm water in 1-tablespoon increments, kneading for about 1 minute after each addition. Stop when the dough holds together in a clump but don’t over-knead. Adjust with a little more water if needed. Cover and set aside while preparing the filling.
5. Step 5: Grease a medium baking sheet with oil and line it with plastic wrap or parchment paper. In a bowl, combine the date paste and ground cinnamon. Knead with greased hands until evenly mixed.
6. Step 6: Grease your hands and portion out about 35 golf ball-sized pieces of date filling. Roll each portion into a string roughly 4 to 5 inches long and slightly thinner than your finger. Arrange on the greased sheet, cover, and set aside.
7. Step 7: Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper. Take a golf ball-size piece of dough and roll it into a 4-inch sausage shape. Flatten gently with your fingers. Place one date string on the dough, trimming as needed to fit.
8. Step 8: Enclose the dough around the filling and roll into a longer, thin sausage about 8 to 9 inches long. Form a ring by overlapping the ends slightly. Use a thin object to press through the overlapped ends, securing the shape with two holes. Place on the baking sheet and repeat with remaining dough and filling.
9. Step 9: Bake the cookies for 15 to 18 minutes, until very lightly golden. Cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For softer cookies, use olive oil instead of vegetable oil for a more aromatic flavor.
• If date paste is too firm, warm it slightly to make rolling easier.
• Substitute nigella seeds with toasted sesame seeds for a nuttier taste.
• Keep covered dough to prevent drying out while shaping the cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for 2 to 3 weeks. They can also be frozen for up to 3 months. To reheat, warm gently in an oven at low heat to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Ka’ak el Eid without aniseed or fennel?

Yes, you can omit or reduce these spices, but they add the signature aroma and flavor, so using at least one is recommended for authenticity.

Is it possible to use ready-made date filling?

Absolutely. If you use ready-made date paste, check its texture and soften it if necessary before rolling into strings. Adding cinnamon to the filling enhances the flavor.

Ka’ak el Eid Recipe

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Ka’ak el Eid is a traditional Middle Eastern cookie known for its distinctive ring shape and sweet date filling. This recipe involves an overnight rest for a semolina-based dough enriched with aromatic spices like aniseed and fennel seeds, then filled with cinnamon-spiced date paste and baked until lightly golden. These treats are perfect for festive occasions, offering a delightful balance of nutty, sweet, and spiced flavors with a tender yet slightly crumbly texture.

• Author: Elena
• Prep Time: 15 minutes plus overnight resting (approx. 12 hours)
• Cook Time: 15 to 18 minutes
• Total Time: 12 hours 33 minutes (including resting)
• Yield: Approximately 35 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Dough

• 1 1/2 cups (250 grams) semolina flour
• 2 cups (250 grams) all-purpose flour
• 1/2 cup plus 1 1/2 tablespoons (125 grams) softened unsalted butter
• 1/2 cup vegetable oil
• 1 tablespoon nigella seeds (or unhulled sesame seeds)
• 1 tablespoon ground aniseed
• 1 tablespoon ground fennel seeds
• 1 teaspoon baking powder
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup warm water, plus more if needed
• Vegetable or olive oil, as needed for greasing

Filling

• 1 pound (450 grams) date paste
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the dough: In a large bowl, combine the semolina flour, all-purpose flour, softened butter, and vegetable oil. Rub the ingredients together between your palms until the mixture resembles wet sand. Cover the bowl and leave it at room temperature overnight or for several hours to allow the semolina to soften and absorb the fats.
2. Finish the dough: After resting, add the nigella seeds, ground aniseed, ground fennel seeds, baking powder, instant yeast, sugar, and salt to the semolina mixture. Gently rub everything together with your hands. Pour in 1/2 cup of warm water and knead gently for no longer than 2 minutes. The dough will initially be crumbly.
3. Adjust dough consistency: Gradually add the remaining warm water in tablespoon increments, kneading about a minute after each addition. Continue until the dough forms a cohesive clump that holds together when rolled into a log. Be careful not to over-knead. Cover the dough and let it rest while preparing the filling.
4. Prepare the filling: Grease a medium baking sheet with oil and line it with plastic wrap or parchment paper. Place the date paste and ground cinnamon in a bowl and knead together using greased hands until the mixture is evenly combined.
5. Portion the filling: Grease your hands with oil and divide the filling into around 35 golf ball-sized portions. Roll each into a string about 4 to 5 inches long and slightly thinner than your finger. Arrange on the greased baking sheet, cover, and set aside at room temperature until ready to use.
6. Shape the dough: Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper. Take a golf ball-sized piece of dough and roll it into a sausage shape roughly 4 inches long. Flatten it gently with your fingers. Place a date string on top, trimming to fit if necessary.
7. Enclose and form rings: Wrap the dough around the date filling and roll into a longer, thinner sausage about 8 to 9 inches in length. Shape it into a ring by overlapping the ends slightly. Use a thin tool like a chopstick to press through both overlapping ends, creating two holes to firmly secure the closure and prevent opening during baking. Place the shaped cookies on the lined baking sheet and repeat with remaining dough and filling.
8. Bake: Bake the cookies in the preheated oven for 15 to 18 minutes until they turn a very light golden brown. Remove from the oven and allow them to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely.
9. Store: Once cool, store the cookies in an airtight container. They keep well for 2 to 3 weeks at room temperature or up to 3 months in the freezer.

Notes

• The overnight resting of semolina dough is crucial for softening and achieving the characteristic texture of Ka’ak el Eid.
• Nigella seeds can be substituted with unhulled sesame seeds depending on preference or availability.
• The dough should not be over-kneaded to keep a tender crumbly texture rather than a tough bread-like one.
• Date paste can be purchased ready-made or homemade; ensure it is smooth for easier rolling.
• Pressing holes through the ends when shaping rings ensures the cookies hold their shape during baking.
• These cookies keep well, making them ideal for preparing ahead of festive celebrations.

Keywords: Ka’ak el Eid, Middle Eastern cookies, date-filled cookies, semolina cookies, Eid desserts, festive cookies, traditional cookies