Eid Ka'ak (Traditional Date Rings)

A classic Palestinian festive treat filled with dates. Known for its distinct aromatic spices, it is traditionally prepared at the end of Ramadan to be served on Eid morning to family and friends.

Desserts300 min10 servings

Ingredients

2 kg white flour
1 kg fine semolina
3 cups ghee (approx. 750g)
2 cups vegetable oil
7 tbsp Ka'ak spice (anise and fennel mix)
5 packets baking powder, 5 packets vanilla
1 tsp ground mahlab
Toasted sesame seeds
Date paste (Ajwa)

Steps

1Warm the oil and ghee, pour over the semolina with a pinch of salt, and let it rest for at least 4 hours to soak.
2Add the flour and rub it into the mixture, then add all other dry ingredients and spices.
3Knead the dough using slightly sweetened warm water until smooth and pliable.
4Divide the dough into small pieces, stuff with date paste rollers, and shape into rings.
5Bake in a medium oven until the bottom is golden, then briefly brown the top.

Recipes

Eid Ka'ak (Traditional Date Rings)

A classic Palestinian festive treat filled with dates. Known for its distinct aromatic spices, it is traditionally prepared at the end of Ramadan to be served on Eid morning to family and friends.

Desserts300 min10 servings

Ingredients

2 kg white flour
1 kg fine semolina
3 cups ghee (approx. 750g)
2 cups vegetable oil
7 tbsp Ka'ak spice (anise and fennel mix)
5 packets baking powder, 5 packets vanilla
1 tsp ground mahlab
Toasted sesame seeds
Date paste (Ajwa)

Steps

1Warm the oil and ghee, pour over the semolina with a pinch of salt, and let it rest for at least 4 hours to soak.
2Add the flour and rub it into the mixture, then add all other dry ingredients and spices.
3Knead the dough using slightly sweetened warm water until smooth and pliable.
4Divide the dough into small pieces, stuff with date paste rollers, and shape into rings.
5Bake in a medium oven until the bottom is golden, then briefly brown the top.