A traditional Eid Al-Adha sweet that completes the festive table. It combines a soft, delicate dough with a rich date filling flavored with warm spices, giving it a comforting and authentic taste.
⏱ Cooking Time
120 minutes
👨👩👧👦 Serves
6 people
🧾 Ingredients
🥣 Dough
Flour: 1 kg
Butter: 450 g (room temperature)
Ghee: 50 g (room temperature)
Milk powder: ⅓ cup
Powdered sugar: ⅓ cup
Orange blossom water: ⅓ cup
Milk: ⅓ cup (liquid)
Yogurt: ⅓ cup
Mahlab: 1 tsp
Mastic: 1 tsp
Powdered sugar (for grinding mastic): 1 tbsp
🌴 Date Filling (Ajwa)
Date paste: 1 kg
Fennel seeds: 1 tbsp (ground)
Anise seeds: 1 tbsp (ground)
Cinnamon: 1 tbsp (ground)
Kaak spice mix: 1 tsp
Melted butter: 1 tbsp
Powdered sugar: as desired (for decoration)
👩🍳 Instructions
In a mixer, combine butter, ghee, milk powder, powdered sugar, milk, yogurt, and orange blossom water until smooth and well blended.
Grind the mastic with 1 tablespoon of powdered sugar, then add it to the flour along with mahlab and mix well.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Knead the dough by hand until smooth, then divide it into equal small balls.
In a separate bowl, mix the date paste with fennel, anise, cinnamon, kaak spices, and melted butter until fully combined.
Shape the filling into small balls matching the dough size.
Fill each dough ball with a date filling ball and seal it well.
Shape the cookies using a mold or special tongs if desired.
Arrange on a baking tray.
Bake in a preheated oven at 180°C: first until the bottom turns lightly golden, then briefly activate the top heat for a soft golden color.
Let cool completely, then dust with powdered sugar before serving.
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