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Holidays & Special Occasions

Ka’ak b’Ajwa

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30 min
Prep
20 min
Cook

Ingredients

  • 400 g (3.25 cups) fine semolina (14 oz)
  • 100 g (3/4 cup) plain flour (3.5 oz)
  • 150 g (2/3 cup) unsalted butter, melted (5.3 oz)
  • 1 tsp instant yeast
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 120 ml (1/2 cup) warm milk (4 fl oz)
  • 300 g (1.75 cups) pitted dates, softened and mashed (10.5 oz)
  • 1/2 tsp ground cinnamon
  • 1 tbsp icing sugar, for dusting

Method

  1. Combine the semolina, flour, melted butter, yeast, sugar and salt in a bowl and mix well.
  2. Cover and rest for 1 hour at room temperature to allow the semolina to hydrate.
  3. Gradually work in the warm milk to form a soft, pliable dough.
  4. Mix the mashed dates with the cinnamon to make the filling.
  5. Preheat the oven to 180°C (350°F).
  6. Take a small piece of dough, flatten it, place a spoon of date filling in the centre, and seal into a smooth ball.
  7. Press each ball into a ka'ak mould to create the traditional pattern, or flatten gently and mark with a fork.
  8. Arrange on a baking tray and bake for 18-20 minutes until pale golden on the base but still light on top.
  9. Cool completely before dusting with icing sugar.

Introduction: These date-filled semolina cookies, pressed with decorative wooden moulds, are baked in large batches ahead of Eid al-Fitr in Jordanian homes, with children often helping to press the intricate patterns before the cookies are shared with neighbours and visiting relatives.

Cultural Background: These date-filled semolina cookies, pressed with decorative wooden moulds, are baked in large batches ahead of Eid al-Fitr in Jordanian homes, with children often helping to press the intricate patterns before the cookies are shared with neighbours and visiting relatives.

Tips: Resting the semolina dough properly before shaping is essential – skipping this step results in a gritty, less tender cookie.

Variations: A walnut filling is a popular alternative to dates. Some families use a mix of semolina and ground almonds for a richer dough.

Storage: Store in an airtight container at room temperature for up to 3 weeks.

Reheating: Not applicable – served at room temperature.

FAQs:

Q: What if I don't have a ka'ak mould?

A: Pressing a decorative pattern with the tines of a fork is a simple home alternative.

Q: Can these cookies be frozen?

A: Yes, they freeze well for up to 2 months in an airtight container.

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