Lebanese Date-Filled Ka'ak (Kaak)

A dozen of Kaak (date-stuffed biscuits).

5 from 3 votes

Lebanese Date-Filled Ka'ak (Kaak)

The holidays wouldn't be the same without these Lebanese Date-Filled Ka'ak (Kaak). Packed with flavors and sweet family memories, these special cookies are not to be missed!

Prep Time15

Cook Time20

30 minutes (optional)30

Total Time1 55

Course: Dessert

Cuisine: Lebanese, Mediterranean, Middle Eastern

Keyword: almond flour cookies, cookies, da2a, date filled ka'ak, date filled kaik, kaak, Middle eastern cookies

Servings: cookies

Author: Lama

Equipment

Ka’ak Cookie Mold

Ingredients

3½ cups all-purpose flour
½ cup olive oil
1¼ cups warm milk
2 tablespoons ka'ak spice da2a
1 cup toasted sesame seeds
1 cup sugar
a pinch of salt
1½ teaspoons instant yeast
1 teaspoon baking powder
1 teaspoon turmeric
1 teaspoon ginger powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1½ 13 oz. date paste

Instructions

Traditional Ka'ak

In a large bowl, combine the flour, toasted sesame seeds, yeast, baking powder, turmeric, ginger powder, cinnamon, and nutmeg.
Warm the milk and sugar using the microwave (about 1:30 minutes) or on the stovetop until very warm (not boiling).
Add the yeast to the milk, don't stir, wait for 5 minutes.
Slowly add in all the milk and knead. Add the olive oil a little at a time and continue kneading until you have a soft smooth clammy dough.
Cover with saran wrap (plastic wrap) and a kitchen towel and set aside for ½-1 hour (or begin using right away).
Make even-sized pieces of dough, depending on how thin or thick you want them (I usually make 2-3 inch balls), then place them in an oiled ka'ak mold.
Bake in a preheated oven at 350°F for about 17-19 minutes, or until golden. Broil for 2 minutes if needed for a golden touch.

Date-Filled Ka'ak

Oil your hands and form a 1-inch ball of date paste.
Make a gentle indent in the center of the kaak dough, then place the date paste ball inside.
Close it up and place the ball in the ka'ak mold.
Bake according to what is previously instructed for the traditional ka'ak.

Video

Notes

For an added glaze, brush the ka'ak cookies with egg whites, warm milk, or with a mix of water, sugar, and Nescafé. This would give the bread a desirable sweetness.
If nutmeg is not available, some recipes suggest replacing it with some mahlab spice. The result is just as delightful.
After shaping, sprinkle some sesame seeds onto the ka'ak, then bake them in the oven. This would kick the taste, and add to the overall design.

Nutrition