كعك العيد #نهى_الزعبي #اكسبلور #فلوجات #ام #طبخ #وصفات #اكلات #ترند #اكسبلور #اكل #عيلتي #ام

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