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Holidays & Special Occasions

Kaak-Kaak (Date-Stuffed Eid Bread)

The Quirky Foodster Team

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Ingredients

  • 500 g Plain flour
  • 200 ml Whole milk, warm
  • 80 g Butter, softened
  • 60 g Sugar
  • 7g Instant yeast
  • 1 large Egg
  • 5 ml Vanilla extract
  • 2g Ground nutmeg
  • 3g Nigella seeds
  • 4g Salt
  • 250 g Pitted dates, finely chopped
  • 2g Ground cinnamon (for date filling)
  • 60 ml Water (for date filling)
  • 1 Egg wash (1 egg beaten with a splash of milk)
  • 20 g Powdered sugar, to finish

Method

  1. Combine the flour, sugar, yeast, nutmeg, nigella seeds and salt in a large bowl.
  2. Add the warm milk, softened butter, egg and vanilla, and mix into a soft dough. Knead for 8-10 minutes until smooth and elastic.
  3. Cover and leave to rise in a warm place for 1-1.5 hours, until doubled in size.
  4. Meanwhile, make the date filling: simmer the chopped dates with the water and cinnamon over low heat for 5-8 minutes, mashing into a thick, spreadable paste. Cool completely.
  5. Preheat the oven to 180°C (350°F) and line a baking tray with parchment.
  6. Punch down the dough and divide into 12 equal pieces. Flatten each piece, place a spoonful of date filling in the centre, and fold and seal into a smooth ball or ring shape.
  7. Arrange on the tray, cover, and let rise for a further 20-25 minutes.
  8. Brush with egg wash and bake for 18-22 minutes until golden brown.
  9. Cool slightly on a wire rack, then dust with powdered sugar before serving.

Introduction: Kaak-kaak is a rich, date-stuffed bread baked especially for Eid celebrations in Djibouti, its dough enriched with milk, vanilla and warming spices like nutmeg and nigella seed.

Cultural Background: Kaak-kaak is a rich, date-stuffed bread baked especially for Eid celebrations in Djibouti, its dough enriched with milk, vanilla and warming spices like nutmeg and nigella seed. Families prepare it in the lead-up to Eid to share with guests during the festive visiting period.

Tips: Seal the date filling completely inside the dough to prevent it leaking and burning during baking.

Variations: A version filled with a spiced nut paste instead of dates is also popular for Eid in some households. Already vegetarian; a plant-based butter, milk and egg substitute can be used for a vegan version.

Storage: Store in an airtight container at room temperature for up to 4 days.

Reheating: Warm briefly in a low oven at 150°C (300°F) for 5 minutes to freshen before serving.

Nutrition: Per piece: approx. 240 kcal, 5g protein, 42g carbohydrate, 6g fat, 3g fibre.

FAQs

Q: Can I prepare the date filling in advance?
A: Yes, it keeps well in the refrigerator for up to a week, making Eid baking day much quicker.

Q: What is nigella seed and can I skip it?
A: Nigella seeds have a distinctive, slightly bitter oniony flavour traditional to the recipe, but they can be omitted if unavailable without significantly changing the result.

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