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Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Fine Semolina (toasted lightly in a dry pan)
• 1 cup Powdered Sugar (for sweetness and tender crumb)
• 2 tablespoons Toasted Sesame Seeds (golden and fragrant)
• 1 teaspoon Nigella Seeds (Habbat al-Baraka) (optional but traditional)
• 1/2 teaspoon Turmeric Powder (adds subtle color and aroma)
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Anise Seed
• a pinch Mastic (Arabic Gum) (optional, for authentic flavor)
• 2 tablespoons Milk Powder
• 100 grams Unsalted Ghee (softened at room temperature)
• 2 tablespoons Extra Virgin Olive Oil (from the region, adds richness)
• 1 teaspoon Instant Dry Yeast (helps dough relax, not for rise)
• 1/2 cup Warm Water (about 35‑40°C, to activate yeast)
• 200 grams Pitted Dates (chopped finely for filling)
• 1/4 teaspoon Ground Cardamom (optional, for filling aroma)

Instructions

1. Toast Semolina

   Place the semolina in a dry skillet over medium heat and stir continuously until it turns a light golden color and releases a nutty aroma, about 3‑4 minutes.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour, toasted semolina, powdered sugar, toasted sesame seeds, nigella seeds, turmeric, cumin, ground anise, milk powder, and a pinch of mastic.

   Time: PT5M

3. Activate Yeast

   In a small cup, combine the instant yeast with the warm water (35‑40°C) and stir gently. Let sit for 2‑3 minutes until slightly frothy.

   Time: PT3M

   Temperature: 35-40°C

4. Add Wet Ingredients and Knead

   Create a well in the dry mixture, pour in the activated yeast, softened ghee, olive oil, and mix with a wooden spoon until a shaggy dough forms. Transfer to a stand mixer with the dough hook or knead by hand for 8‑10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

5. First Rest

   Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 30 minutes. This relaxes the gluten and makes shaping easier.

   Time: PT30M

6. Prepare Date Filling

   While the dough rests, pulse the pitted dates in a food processor with ground cardamom until a coarse paste forms. If the mixture is too dry, add a teaspoon of warm water.

   Time: PT5M

7. Shape the Cookies

   Divide the rested dough into 12 equal portions (about 60 g each). Roll each portion into a ball, then flatten into a disc about 1 cm thick. Place a tablespoon of date filling in the centre, fold the edges over, and pinch to seal. Gently roll the sealed ball again and use a small cutter or your thumb to create the traditional Eid‑ka'ak pattern (a small hole in the centre).

   Time: PT20M

8. Preheat Oven

   Set the oven to 180°C (350°F) and allow it to fully preheat, about 10 minutes.

   Time: PT10M

   Temperature: 180°C

9. Bake the Cookies

   Line the baking sheet with parchment paper, arrange the shaped cookies leaving a little space between them, and brush lightly with olive oil. Bake for 15‑20 minutes, or until the tops turn a deep golden‑brown.

   Time: PT20M

   Temperature: 180°C

10. Cool and Serve

    Remove the cookies from the oven, transfer to a cooling rack, and let them cool completely before serving. Store in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Fine Semolina: Coarse Semolina, Ground Wheat
• Instead of Powdered Sugar: Granulated Sugar (processed in blender)
• Instead of Toasted Sesame Seeds: White Sesame Seeds
• Instead of Nigella Seeds (Habbat al-Baraka): Black Cumin
• Instead of Turmeric Powder: Saffron (a few strands)
• Instead of Ground Cumin: Ground Coriander
• Instead of Ground Anise Seed: Fennel Seed (ground)
• Instead of Mastic (Arabic Gum): None – omit if unavailable
• Instead of Milk Powder: Evaporated Milk (reconstituted)
• Instead of Unsalted Ghee: Unsalted Butter, Vegan Butter
• Instead of Extra Virgin Olive Oil: Vegetable Oil
• Instead of Instant Dry Yeast: Active Dry Yeast (use 1.5x)
• Instead of Warm Water: Milk (for richer dough)
• Instead of Pitted Dates: Fig Paste, Date Paste
• Instead of Ground Cardamom: Ground Cinnamon (smaller amount)

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Stand Mixer with Dough Hook (optional)
• Baking Sheet
• Parchment Paper
• Oven
• Pastry Brush (optional)
• Measuring Cups
• Measuring Spoons
• Food Processor or Knife (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Toasting the semolina for flavor
• Activating the yeast with properly warm water
• Kneading the dough to a smooth, elastic texture
• Resting the dough to relax gluten
• Sealing the date filling securely
• Baking at the correct temperature until golden

Chef Tips from the Video

• Toast the sesame seeds and semolina together for a deeper, unified nutty flavor.
• Use a small pastry brush to apply a thin layer of olive oil; this gives a glossy finish without an egg wash.
• If you prefer a sweeter cookie, increase the powdered sugar by ¼ cup.
• For a more aromatic filling, add a pinch of ground cinnamon or rose water to the date paste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months. Thaw at room temperature before serving.

Room temperature: Can stay at room temperature for 2 days if kept in a sealed container away from direct sunlight.

Make-Ahead Tips

• The dough can be prepared a day ahead, wrapped tightly, and refrigerated.
• Date filling can be made up to 3 days in advance and kept refrigerated.

Frequently Asked Questions