AuthorbaidooneThese cookies are called Ka'ak El Eid with Anise and Dates. They are quite popular in the Levant. They're not too sweet and they have a lovely flavor and aroma from the anise (yansoon) which the cookies are named after.
In a bowl, put the flour, ghee, olive oil, yeast, fennel, anise, mahlab and sesame.
Pour the water gradually while kneading to get a soft, non-sticky dough that is easy to shape.
Cover the dough and leave it aside for 30 minutes.
Preheat oven to 392 F (200 degrees Celsius).
In a bowl, put the date paste with cinnamon and mix.
Shape the date paste into long sticks.
Divide the dough into several equal, medium-sized balls.
Take a ball of dough and roll it into a wide rectangle on your hand.
Put the date finger on the dough and cover it with the dough by rolling to obtain a dough finger.
Roll the ends of the dough on itself to form a bracelet.
Continue with the same process until you finish all the dough and filling.
Place the dough pieces in an oven tray.
Bake cookies in the oven for 25 minutes or until soft and golden.
Ingredients
Directions
In a bowl, put the flour, ghee, olive oil, yeast, fennel, anise, mahlab and sesame.
Pour the water gradually while kneading to get a soft, non-sticky dough that is easy to shape.
Cover the dough and leave it aside for 30 minutes.
Preheat oven to 392 F (200 degrees Celsius).
In a bowl, put the date paste with cinnamon and mix.
Shape the date paste into long sticks.
Divide the dough into several equal, medium-sized balls.
Take a ball of dough and roll it into a wide rectangle on your hand.
Put the date finger on the dough and cover it with the dough by rolling to obtain a dough finger.
Roll the ends of the dough on itself to form a bracelet.
Continue with the same process until you finish all the dough and filling.
Place the dough pieces in an oven tray.
Bake cookies in the oven for 25 minutes or until soft and golden.