These Palestinian date ring cookies (aka Ka’ak Asawer) are the perfect little treat when you want something sweet, but not overly indulgent. They have a hint of sweetness from the dates and are so aromatic from the addition of spices like cinnamon, cardamom, fennel, aniseed and nigella seeds.
Kaak Asawer (also known as Ka’ak Asawir or Ka’ak bi ajwa) are traditional Palestinian cookies that are filled with a date paste and shaped into rings. They may look difficult to make, but the recipe is really simple. The only technical part comes into play when shaping them. Even then, you quickly get a hang of the process once you know how much of the dough and date paste you need to roll per cookie.
I came across these Palestinian date ring cookies a few months ago when I was looking into Palestinian cuisine and foods with cultural significance in Palestine. These cookies reminded me of Kleicha, another variation of a date cookie that I grew up eating in Iraq. Till this day if someone asked me what food would I choose if I could only eat one thing for the rest of my like, kleicha will be my answer!
I grew up in Iraq, so Middle Eastern/Arabic food has always been and will always be my favourite. It will forever hold a permanent spot in my heart and soul. I’m always surprised to see just how many similarities there are between dishes from Arabic speaking countries, but also countries like Turkey, Greece and others in southern Europe. I’m not a fan of how people fight over the origins of a dishand who’s ancestors made it first, but I do like the idea that we’re all so similar in our love for good food. Also how similar our tastes and likes are.
What you need to make these Palestinian date ring cookies:
Dates – I’m using Palestinian Medjool dates to make them authentic. They’re also super fudgy and juicy making them easier to blend, turn into a paste then shape into logs. Make sure you where the dates are sourced before you buy them.
Extra virgin olive oil – Again I’m using Palestinian extra virgin olive oil. The quality is unmatched and they put so much pride into growing and making the best tasting olive oil. This will go into the date mixture to make it lovely and moist, but also in the dough.
Plain flour – I tried making them with oat flour, but the dough was very difficult to roll and shape into rings. Plus, you know what they say, if it ain’t broke, don’t fix it!
Spices – I used a mixture of cinnamon, cardamom, aniseed and nigella seed. This creates the most beautiful blend of aromatics that also give these cookies a savoury taste, which complements the sweetness of the dates perfectly. Traditionally fennel is also added.
How to make these Palestinian date ring cookies:
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Preheat oven to 180C/160C fan/340F.
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Make the date paste by adding all the ingredients to a food processor and blending until smooth. Start off my using 1 tbsp of water and add more if needed until you have a smooth paste that’s not too sticky.
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In a large mixing bowl, mix in the flour, baking powder, salt, spice, sesame seeds and nigella seeds.
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Pour in the olive oil and water. Mix until you have a smooth dough.
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Divide and roll both the dough and date paste into 10 equal sized balls. Then roll each into long, thin logs, making sure that the date filling logs are shorter than the dough logs. This way you can seal the dough around the date filling.
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Flatten the dough out thinly with your hands, then place a date log in the middle. Seal the dough around the filling by pinching the edges.
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Shape into a ring, then use your finger to press both ends together.
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Arrange on a baking tray lined with baking paper and bake for 20-25 minutes or until golden brown.
How to store your Palestinian date ring cookies:
Store in an air-tight container at room temperature. They will keep well for over a week. You can also freeze them for up to 3 months.
These Palestinian date ring cookies are:
- Vegan
- Dairy-free
- Nut-free
- Packed with aromatic flavours
- Sweetened with dates only
- Made only with healthy fats (extra virgin olive oil)
- Not overly sweet
- Perfect with a warming cup of chai
Palestinian Date Ring Cookies (Kaak Asawer)
Ingredients
For the date paste
- 200g medjool dates
- 2 tbsp extra virgin olive oil
- 1-2 tbsp water
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp aniseed powder
- Pinch of salt
For the dough
- 155g plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp aniseed powder
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
- 4-5 tbsp extra virgin olive oil
- 4-5 tbsp water
Instructions
- Preheat oven to 180C/160C fan/340F.
- Make the date paste by adding all the ingredients to a food processor and blending until smooth. Start off by adding 1 tbsp of water and add more if needed until you have a smooth paste that's not too sticky.
- In a large mixing bowl, mix in the flour, baking powder, salt, spices, sesame seeds and nigella seeds. Pour in the olive oil and water. Mix until you have a smooth dough.
- Divide and roll the dough into 10 equal sized balls. Then roll each into long, thin logs. Repeat with the date paste, making sure the date logs are shorter than the dough logs. This way you can seal the dough around the date filling.
- Flatten the dough out thinly with your hands, then place a date log in the middle. Seal the dough around the filling by pinching the edges.
- Shape into a ring, then use your finger to press both ends together.Â
- Arrange on a baking tray lined with baking paper and bake for 20-25 minutes or until golden brown.
Nutrition
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Hi, thank you for sharing, is it possible to share the recipe using the measuring cup instead of weight!!, thank you
There’s an option to convert the measurements to ‘US Customary’ at the top, next to where it says ‘metric’ 🙂
Very good. Thank you 🙂
Hi, thank you for sharing. This looks delicious.! Is there a gluten free recipe for the dough?