Go Back Email Link

Farida’s Date Ring Kaak (Authentic Kaak Al Asawer)

No ratings yet
Prep: 4 hours 30 minutes
Cook: 14 minutes
Total Time 4 hours 44 minutes
Course
Dessert
Cuisine
#Middle Eastern
Palestinian
Print Pin

Description

When baking Date Ring Kaak, trust your instincts rather than relying solely on the exact baking time. Although I’ve provided the recommended baking times in the recipe, keep in mind that every oven behaves differently. Use the suggested times as a guide, and start checking your kaak a minute or two before the recommended baking time is up.
For the best results, I recommend baking a single kaak first to determine the ideal baking time for your oven. Once you’ve achieved the perfect texture and pale golden color, you’ll know exactly what to look for when baking the remaining cookies. This simple step will help ensure that your homemade Date Ring Kaak turn out beautifully crisp on the outside while remaining tender and delicate inside.

Ingredients
 

For the Dough

  • 4 cups 800 g / 1 lb 12 oz all-purpose flour
  • ¾ cup ghee
  • ½ cup sunflower oil or a mixture of sunflower and olive oil
  • 2 tablespoons anise seeds
  • 2 tablespoons fennel seeds optional
  • 2 tablespoons nigella seeds habbet al-barakah
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon mahlab mahleb
  • ½ teaspoon baking powder
  • 1 level teaspoon instant dry yeast
  • 1 cup powdered sugar
  • ¾ cup milk lukewarm, plus a little extra if needed, depending on the flour

For the Date Filling

  • 700 g 1.5 lb Medjool or Omani dates, pitted
  • 2 tablespoons ghee
  • 1 level teaspoon ground cardamom
  • 2 tablespoons orange blossom water
  • ½ teaspoon mastic gum crushed with a pinch of sugar

Instructions
 

  • In a dry skillet (without oil), toast the anise and fennel seeds over medium heat, stirring constantly until fragrant to release their earthy, aromatic flavors. Remove from the heat and let them cool slightly, then roughly crush them using a mortar and pestle.
    Place the all-purpose flour in a large ceramic bowl. Add the crushed anise and fennel seeds, mahlab, sesame seeds, nigella seeds (black seeds), and crushed mastic. Mix well until all the ingredients are evenly distributed throughout the flour.
    kaaki 768x882 1
  • Heat the ghee and oil in a saucepan until they reach approximately 350°F (175°C). Carefully pour the hot fat over the flour mixture. Do not touch the mixture with your hands at this stage, as the hot ghee and oil can cause burns. Instead, use a spatula to thoroughly combine the flour and fat until evenly incorporated.
    Cover the bowl with plastic wrap (cling film) and let the mixture rest overnight, or for at least 4 hours. This resting period allows the flour to absorb the ghee and oil, helping develop the characteristic texture and rich flavor of traditional Date Ring Kaak.
    kaaki 2 768x783 1
  • The Next Day: Position an oven rack in the lower third of the oven, as close to the bottom heating element as possible. Preheat the oven to 500°F (260°C), or to the highest temperature setting your oven allows.
    Line two baking sheets with silicone baking mats or parchment paper and set aside.
  • Return to the flour mixture that has rested overnight. Add the powdered sugar, baking powder, and instant dry yeast, and mix well to combine.
    Warm the milk until lukewarm, then gradually add it to the mixture. Using your fingertips, gently work the ingredients together until a soft, pliable dough forms with a uniform texture. Cover the dough again and let it rest for 45 minutes before proceeding with the recipe.
    kaak 444444
  • Meanwhile, prepare the date filling. Split the dates open by hand and remove the pits. Using a paring knife, cut the dates lengthwise into thin strips, making them as narrow as possible.
    Gently knead the date strips with your hands until they begin to stick together and form a soft, pliable paste. This is exactly the texture we want! Add the ground cardamom, ghee, and orange blossom water, then mix well until all the ingredients are thoroughly incorporated.
    Divide the date filling into portions and shape them into 1.5-inch (4 cm) balls. Using the palms of your hands, roll each ball into an even rope approximately 4 inches (10 cm) long.
    kaak 40 768x788 1

  • Shaping the Date Ring Kaak

    After the dough has rested for 45 minutes, divide it into 2-inch (5 cm) balls. Working with one ball at a time, roll it between your hands to form a thick cylinder approximately 5 inches (12 cm) long.
    Using the palm of your hand, gently flatten the dough into a strip about 1.5 inches (3 cm) wide. Place a prepared date filling rope lengthwise down the center of the dough strip.
    kaak 45 2 768x492 1
  • Carefully fold the dough over the date filling, pinching the edges together to seal it completely and form a long cylinder. Gently roll the cylinder between the palms of your hands or back and forth on a clean countertop until it reaches approximately 5.5 inches (14 cm) in length.
    As you roll, take care to maintain an even thickness along the entire length, including the ends, to ensure the kaak bake evenly and have a uniform shape.
    kaak 46 768x414 1
  • Bring the two ends of the filled dough rope together and pinch them firmly to seal, forming a ring. Repeat with the remaining dough and date filling until all the kaak are shaped.
    kaak 205 2 768x867 1

  • Baking the Date Ring Kaak

    Arrange the shaped kaak on parchment-lined baking sheets, leaving some space between each one to allow for even baking.
    Place the baking sheet on the lower third rack of the preheated oven and bake for 4–5 minutes. Carefully turn one kaak over to check the underside; it should be just lightly browned.
    Next, move the baking sheet to the upper third rack of the oven and continue baking for another 9–10 minutes, or until the kaak develop a beautiful pale golden color.
    Keep a close eye on your Date Ring Kaak throughout baking, as oven temperatures and baking times can vary. For the best results, use the suggested baking times as a guide and adjust as needed to achieve a lightly crisp exterior and a tender, delicate interior.
    kaak 202
  • Remove the Date Ring Kaak from the oven and let them cool slightly before transferring them to a serving plate. Serve with a cup of coffee or tea and enjoy every delicious bite. Simply sublime!
    kaak 55

  • How to Store Date Ring Kaak

    Store your Date Ring Kaak in an airtight container at room temperature for up to 10 days. Keeping them properly sealed is essential, as exposure to air can affect their texture and cause them to lose their delightful crispness.
    If you don't plan on enjoying all the cookies within the first few days, freezing is an excellent option! Allow the kaak to cool completely, then transfer them to an airtight, freezer-safe container or bag. They will keep well in the freezer for up to 2 months.
    When you're ready to enjoy them, simply thaw the cookies at room temperature and serve with your favorite cup of coffee or tea.
    kaak 99 1
Keyword kaak
Tried this recipe?Let us know how it was!