{"id":6094,"date":"2023-07-02T23:22:46","date_gmt":"2023-07-02T23:22:46","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6094"},"modified":"2024-11-14T19:54:22","modified_gmt":"2024-11-14T19:54:22","slug":"faridas-date-ring-kaak","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/faridas-date-ring-kaak\/","title":{"rendered":"Farida\u2019s Date Ring Kaak"},"content":{"rendered":"

Eid Al Adha is always a time for joyfulness, family reunions, and feasting. \u00a0Every year preparations for a variety of mouth-watering dishes are held in my kitchen, where I invite family and friends and we connect together and gather around a dining table. Unfortunately, this year I was forced to spend considerable time in bed since I have been dealing with malaria.\u00a0 I had the intention of sharing with you at Eid a dear recipe from my mom\u2019s kitchen who eventually learned it from auntie Farida, and since now I am way more better, here is my intake for a special Eid dessert:\u201dDate Ring Kaak\u201d.<\/p>\n

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The most two common Kaak in Lebanon fall into two categories:\u00a0a handbag shaped sesame kaak<\/a>, and a\u00a0sweet kaak<\/a>\u00a0we\u00a0 dip with milk for breakfast. But as you look around, you will realize that kaak can come in many forms in the Arab world; so many recipes feature the same major staples \u2014 butter, ghee or oil sugar, flour, spices, sesame \u2014 and still, the variations are endless. You will notice a few commonalities in those recipes, but the end results could not be more different. Another great example to consider is the \u201cDate Ring Kaak\u201d from Palestine that\u00a0 goes often by the name \u201cKaak Al Asawer\u201d which literally translates to bracelet cookies.<\/p>\n

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The practice of bringing edible sweet gifts to family at Eid vacation is a big part of Arab culture. Every Eid while growing up in Lebanon, I eagerly awaited for those \u201cDate Ring Kaak\u201d that would inevitably be gifted by auntie Farida. I was always ecstatic when\u00a0 she paid us a visit, holding those cookies with her hands wrapped in cellophane and tied with a red satin ribbon. They are not your ordinary cookies, but would describe them as sort of crispy and fragrant bites made with a spicy dough that surrounds an enticing date filling; in short, the contrast of crisp kaak and dense dates is magical, and a must have if you are a date lover like most Middle Easterns including me, no matter how it is served, we have a close relationship with dates, and these \u201cDate Ring Kaak\u201d will never fail to impress you.<\/p>\n

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By time my mom learned the recipe from auntie Farida, and baked them throughout the year, but it was at the holiday season that we raved about most. And from the day till now those kaak are known at our house as \u201cFarida\u2019s\u2019 Kaak\u201d. This year I made my mind to give my readers a taste and smell of those old days, well it didn\u2019t work efficiently to share it on Eid because of my illness, but it is never too late, and I would consider those ring kaak a breakfast cookie, they are not only meant for a holiday cookie platter, but they really go with a cup of coffee or tea \u2014you can imagine my delight when I baked them,\u00a0the smell coming out of the oven is like being in Lebanon at my mom\u2019s house again\u2014 memories flood me now and\u00a0<\/strong>I miss my mother and our holiday rituals that are full of life and warmth.<\/p>\n

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Homemade cookies will always impress, and while there are a few steps to make this \u201cDate Ring Kaak\u201d recipe, it\u2019s an easy, recipe, has so much flavor and can be made ahead of time and freezes well\u00a0 after baking! Start the dough the day before, mix together the flour, seeds, spices and hot ghee and oil. Let sit overnight, allowing the flour to absorb the fat content.\u00a0This is a crucial step for best results.<\/strong><\/p>\n

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Temperature actually makes a pretty significant difference in the Date Ring Kaak outcome!<\/h2>\n

Most cookies often bake at 350 \u00b0F\/ 175 \u00b0C , but this is not the case here. When you bake a batch of \u201cDate Ring Kaak\u201d over a low heat, you automatically need to extend the baking time, but you will end up only to find that your kaak are hard instead of being crispy; on the other hand, bake the kaak over a high temperature and they will cook much faster and will achieve a bit of crispness on the outside while remaining soft and delicate on the inside which is exactly what we want, so cranking the heat to the highest your oven can go is ideal for baking those \u201cDate Ring Kaak\u201d. At first, position rack in the lower third of the oven (as close to the bottom of the oven) and bake for 4 to 5 minutes, roll one over and see that it\u2019s just slightly brown on the bottom, then you need to move or have a rack\u00a0 closer to the upper heating element and bake for 9 to 10 minutes to a pale golden color.<\/p>\n

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Spices and Seeds<\/h2>\n