Ka’ak el Eid

Ka’ak el Eid are the biscuits that mark celebrations in our home, a Levantine special. The biscuits themselves are delicate and lightly crumbly, with a soft sandy texture that melts almost instantly on the tongue. Inside, the filling is rich and fragrant, the dates gently spiced with cinnamon and nutmeg, while mahleb and orange blossom perfume the dough with a subtle floral warmth. Finished with a generous dusting of icing sugar, Ka’ak el Eid are meant to be offered to guests, packed into tins, and enjoyed over many days, carrying the feeling of celebration well beyond the holiday itself.

Serves: Makes 32-35 ka’ak

Prep time: 1 hour (plus at least 12hrs resting)

Cook time: 18-20 minutes

Ingredients

• 1 kg fine semolina

• 1 3/4 cups ghee, melted

• 1 tbsp ground mahleb

• 1/4 tsp instant yeast

• 3 tbsp orange blossom water

• 1 cup warm full-cream milk

Filling

• 500g date paste

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 2 tbsp olive oil

• 2 1/2 tbsp ghee, melted

• Icing sugar, sifted, for dusting

Method

Step1. Combine semolina, ghee and mahleb in a large bowl. Rub together with your hands until the mixture resembles damp sand. Cover and rest for at least 12 hours, or up to 2 days.

Step 2. For the filling, mix the date paste, cinnamon, nutmeg, olive oil and melted ghee until smooth. Chill briefly if too soft.

Step 3. Roll the filling into thin logs (about 8–9 mm thick) and set aside on a lightly greased tray.

Step 4. Loosen the rested dough with your hands. Add yeast and orange blossom water, then gradually work in warm milk to form a soft dough. Cover and rest for 1 hour.

Step 5. Preheat oven to 180°C and line trays with baking paper.

Step 6. Divide dough into golf ball–sized pieces. Roll each into a thin log (about 14–15 cm) and press a groove down the centre.

Step 7. Place a log of filling inside, pinch the dough closed to seal, then gently roll to smooth. Join the ends to form a ring and place seam-side down.

Step 8. Decorate the surface with a fork or tweezers to create the traditional pattern.

Step 9. Bake for 18-20 minutes until pale and just set. Cool completely, then dust generously with icing sugar before serving.

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