Levantine cuisine · Desserts & Sweets

Kaak bi Ajweh

Rings of semolina shortcrust filled with date paste, cinnamon and anise, baked golden yellow.

Ingredients · for 8 servings

• 300 g flour
• 150 g fine durum semolina
• 180 g butter
• 80 ml milk
• 2 tbsp sugar
• 1 tsp dry yeast
• 500 g dates (Medjool)
• 1 tsp cinnamon
• 1 tsp anise
• 2 tbsp orange blossom water
• 1 pinch salt

Instructions

1. Mix the flour, semolina, sugar and salt, work in the melted butter and let the mixture rest for 30 min. so the semolina absorbs the fat.
2. Dissolve the yeast in the lukewarm milk, add to the semolina mixture with 1 tbsp orange blossom water and knead into a soft, supple dough; let rest, covered, for 30 min.
3. Pit the dates, chop into a thick paste in a food processor or with a knife, and work with the cinnamon, anise and remaining orange blossom water into a moldable mass.
4. Take walnut-sized pieces of dough, flatten, place 1 tsp of date paste in the center, seal, shape into a rope and press the ends together into a ring.
5. Pattern the rings all around with a fork or the prongs of a kaak tongs and bake in a preheated oven at 180°C for 20–25 min. until pale golden and lightly colored on the bottom.
6. Let cool completely on a rack – only then do they turn crumbly – and serve in a well-sealed tin with Arabic coffee.