Lebanese date-filled kaak is a delightful treat that perfectly combines rich, aromatic flavors and a satisfying texture. This traditional pastry, with its soft dough and naturally sweet date filling, is a true indulgence. The subtle hints of rose water, orange blossom, and spices give it an enchanting fragrance, making it irresistible to the senses. Whether enjoyed as a quick breakfast on the go or paired with a warm cup of coffee or tea, these cookies are a delicious way to start the day or savor a moment of comfort. Their balance of sweetness and spice makes them an ideal snack, bringing a taste of Lebanese tradition right to your table.
- Lebanese Date filled kaak (kaak bi ajwa) Recipe summary
- why You should try this recipe
- Lebanese Date filled kaak (kaak bi ajwa) Ingredients
- How to make date paste
- How to make Lebanese Date Filled kaak
- How to store
- Tips And Tricks
- frequently Asked Questions for lebanese Date filled kaak (kaak bi ajwa)
- Links for Products used in this recipe
- More Delicious Recipes
Lebanese Date filled kaak (kaak bi ajwa) Recipe summary
Texture: soft and delicate
flavor: is a beautiful balance of sweetness and warmth. The date filling is naturally sweet, with a rich, caramel-like taste that’s complemented by the subtle floral notes of rose and orange blossom waters. Moreover, the hint of spices like mahlab or kaak spice adds a warm, aromatic depth. Finally, the sesame seeds provide a nutty finish, rounding out the flavors perfectly.
Prep time:30 minutes
Cooking time: 30 minutes
why You should try this recipe
You should make this recipe because it’s incredibly delicious and full of authentic, aromatic flavors. The combination of soft dough, sweet date filling, and fragrant spices creates a perfect balance that is both comforting and satisfying.
What makes it even better is that there’s no need to rest the dough, so you can move from preparation to baking in no time. Additionally, the dough comes together easily, and the date filling adds a natural sweetness without being overly sugary.
Furthermore, these cookies are versatile—they’re perfect for breakfast on the go, a quick snack, or paired with a cup of coffee or tea for a cozy moment. With its simple ingredients and easy steps, this recipe is a great way to bring a taste of Lebanon to your kitchen without spending hours in the kitchen.
Lebanese Date filled kaak (kaak bi ajwa) Ingredients
All-purpose flour forms the base of the dough, giving it structure.
Sugar adds sweetness to balance the flavors.
Vegetable oil makes the dough soft and pliable.
Warm milk helps bind the ingredients together.
eggs: Eggs bind the dough, making it easier to work with. They also add structure and help the dough hold together. Additionally, eggs make the cookies richer and slightly denser. This results in a soft, tender texture.
Orange blossom water gives a subtle floral fragrance to the dough.
Rose water adds a delicate floral aroma to both dough and filling.
Kaak spice or mahlab offers a warm, slightly nutty flavor.
Black seed adds a mild, peppery taste and a bit of crunch.
Baking powder ensures the dough rises slightly for a lighter texture.
Date paste provides a rich, natural sweetness and a chewy texture.
Rose water in the filling enhances the floral notes.
Orange blossom water in the filling complements the date paste with a refreshing fragrance.
Sesame seeds add a nutty crunch to the top.
Milk helps the cookies develop a golden, shiny finish.
Oil is used to grease the mold, preventing sticking.
How to make date paste
To make date paste from scratch, begin by pitting and chopping 1 pound of soft, medjool dates into smaller pieces.
Next, place the chopped dates into a bowl and cover them with warm water. Let the dates soak for about 10–15 minutes to soften them.
Once softened, drain the dates and transfer them to a food processor or blender. Blend the dates until smooth, scraping down the sides as needed. If the paste is too thick, add a little bit of water, one teaspoon at a time, until it reaches a smooth, spreadable consistency.
Lastly, once the paste is smooth and ready, you can use it immediately or store it in an airtight container for later use.
How to make Lebanese Date Filled kaak
Step 1: Make the dough
Start by combining all the ingredients except for the flour. Mix them together until well incorporated. Then, gradually add the flour, stirring continuously until a soft dough forms. If the dough is a bit sticky, add a little oil and rub it all over. Cover the dough with plastic wrap or a cloth and set it aside to rest.
Step 2: Make the filling
In a separate bowl, combine 1 tsp of rose water and 1 tsp of orange blossom water with 500g of date paste. Stir well to ensure the flavors are evenly distributed. Set the filling aside and prepare for the next step.
Step 3: Shape, fill, and close
Take a small piece of dough and flatten it in your hand. Add about 1 tablespoon of the prepared date paste in the center. Seal the dough around the filling, shaping it into a round ball. Next, dip the ball into sesame seeds to coat it, then press it gently into a mold. Carefully place the formed cookie on a baking tray lined with parchment paper. Repeat this process until all the dough and filling have been used.
Step 4: Bake
Preheat your oven to 450°F. Bake the cookies for 8 to 9 minutes, or until the bottom turns a light golden color. Once baked, broil them for an additional 1 minute to give them a slightly crisp top.
Step 5: Brush with milk and place on cooling rack
Remove the cookies from the oven and immediately brush them with milk to give them a glossy finish. Then, transfer the cookies to a cooling rack and allow them to cool completely before storing.
How to store
First, let them cool completely on a cooling rack. Then, place them in an airtight container or a ziplock bag to keep them fresh.
For short-term storage, you can keep them at room temperature for up to one week.
If you’d like to store them for longer, place the container in the fridge for up to one month.
Freeze the cookies for up to one year. When freezing, wrap each cookie individually or place parchment paper between layers to prevent sticking.
Tips And Tricks
1. No eggs : you can make it without eggs if you prefer. Although it may not be as soft, it will still taste delightful. In fact, the cookies will maintain their rich flavor and satisfying texture, even without the eggs.
2. Use store-bought date paste: If you’re short on time, using store-bought date paste can save you effort without compromising flavor. Just make sure it’s soft and easy to work with.
3. Adjust sweetness: If you prefer a sweeter filling, you can add a little honey or maple syrup to the date paste for extra richness.
4. Add spices for extra flavor: For a warm, aromatic touch, sprinkle some ground cinnamon or cardamom into the dough or filling. This adds depth to the flavor and enhances the overall taste.
5. Work with the dough: If your dough feels sticky, lightly oil your hands when shaping the cookies. This will prevent it from sticking while maintaining the dough’s softness.
6. Chill the dough if needed: If the dough feels too soft to handle, you can refrigerate it for 15-20 minutes to make it easier to shape and mold.
7. Try different fillings: While date paste is traditional, you can experiment with other fillings like fig paste or nuts, depending on your preferences.
8. Use parchment paper: Always line your baking tray with parchment paper to ensure easy removal of the cookies without sticking.
9. Broil for a golden finish: After baking, broil the cookies for 1 minute to give them a golden, slightly crisp top, enhancing both flavor and texture.
10. Milk alternative:: substitute the milk with coconut/almond milk or water boiled with anise seeds, imparting a wonderful flavor to the cookies.
frequently Asked Questions for lebanese Date filled kaak (kaak bi ajwa)
1. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour. However, the texture may change slightly, and you might need to adjust the amount of liquid.
2. Can I make these cookies without orange blossom or rose water?
While these waters add a unique floral aroma, you can skip them if you don’t have them on hand. Alternatively, you can use a few drops of vanilla extract for a different flavor profile.
3. Can I use fresh dates instead of date paste?
Yes, you can use fresh dates. Simply pit and chop them, then blend or process them into a paste-like consistency. You may need to add a little water.
4. How long will the cookies stay fresh?
The cookies will stay fresh for about a week at room temperature if stored in an airtight container. You can also refrigerate them for up to a month or freeze them for up to a year.
5. Can I add nuts or other ingredients to the filling?
Absolutely! You can add crushed walnuts, almonds, or pistachios to the date filling for extra texture and flavor.
6. What if the dough is too sticky?
If your dough is too sticky to work with, simply add a little more flour, 1 tablespoon at a time, until it becomes soft and easy to handle. You can also oil your hands to prevent sticking.
7. Can I make these cookies in advance?
Yes, you can prepare the dough and filling ahead of time. Store the dough in the fridge for up to 2 days or freeze it for longer storage. When you’re ready to bake, just shape and bake the cookies as usual.
Links for Products used in this recipe
More Delicious Recipes
Lebanese date filled kaak ( kaak bi ajwa)
Ingredients
Dough ingredient:
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup warm milk
- 2 eggs
- 1/2 tbsp orange blossom water
- 1/2 tbsp rose water
- 1 tbsp kaak spice or 1 tsp mahlab
- 1 tsp black seed nigella seeds
- 1 tbsp baking powder
Filling ingredients:
- 500 g date paste
- 1 tsp rose water
- 1 tsp orange blossom water
Topping ingredients:
- sesame seeds
- Milk for brushing the cookies
- Oil for brushing the mold
Instructions
- Combine all the listed ingredients except for the flour.
- Gradually add the flour and mix until a soft dough forms. The amount of flour needed may vary, so adjust accordingly based on the specific characteristics of the flour you’re using.
- If the dough is slightly sticky, add some oil and rub it all over. Set it aside, covering it with plastic wrap or a cloth.
- Combine 1 tsp of rose water and 1 tsp of orange blossom water with 500g of store-bought or homemade date paste.
- Take a small piece of dough, flatten it in your hand, add about 1 tbsp of date paste, seal it tightly, shape it into a round ball, dip it in sesame seeds, then press it into the mold. Place the formed cookie on a baking tray lined with parchment paper.
- Repeat this process until all the dough has been used.
- Bake in a preheated oven at 450°F for 8 to 9 minutes, or until the bottom is very lightly golden. Then, broil for an additional 1 minute.
- Once done, remove from the oven and brush the cookies with milk.
- Transfer the cookies to a cooling rack to cool.
- After the cookies have completely cooled, store them in a tightly sealed container or a ziplock bag.
- You can keep them on the counter for up to one week, in the fridge for up to 1 month, or in the freezer for up to 1 year.