Ka'ak Bi Tamer (Cinnamon-Date Paste Cookies)

Ka’ak Bi Tamer (Cinnamon-Date Paste–Filled Cookies) — Photo: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Active Time:

30 mins

Total Time:

1 hr 20 mins

Yield:

20 to 24 cookies

Jeanette Chawki, a Lebanese cooking instructor with the League of Kitchens, has developed several of her own original recipes over the years. Her cinnamon-spiced date paste cookies were inspired by a trip to her local Middle Eastern market. Be sure to let the dough rest to give the flour a chance to hydrate and prevent it from crumbling when rolling it out.

Frequently asked questions

What is date paste used for?

Date paste is nothing more than mashed dates and is an incredibly versatile ingredient. Use it to make a savory marinade or salad dressing, as a sugar substitute in hot cereal and desserts, or as a filling for baked goods, as in this recipe for date paste cookies. The moisture content varies by the type of dates and the age of the paste, so you may need to add more or less water to make it a workable consistency.

Can date paste cookies be made ahead?

Ka'ak bi tamer are best on the day they're made — they're the perfect treat to have with a strong cup of Lebanese coffee. However, the cookies can be stored in an airtight container at room temperature for up to two days.

Notes from the Food & Wine Test Kitchen

This cookie dough is flavored with mahlab, a spice used in many Middle Eastern baked goods. It's made from the inner kernels of black cherry pits that have been ground into a fine powder, and it tastes of bitter almond and cherry. You can find mahlab, along with date paste and nigella seeds, in Middle Eastern markets or at kalustyans.com.

Ingredients

Dough

2 1/4 cups all-purpose flour (about 9 5/8 ounces)
2 tablespoons granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon ground mahlab
1/8 teaspoon fine pink Himalayan salt
1/2 cup whole milk
1/2 cup unsalted butter (4 ounces), melted and slightly cooled

Filling

1/2 cup date paste (such as Ziyad) (about 5 1/2 ounces)
1 teaspoon vegetable oil
1/2 to 1 tablespoon water
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Topping

1 tablespoon white sesame seeds
1 teaspoon nigella seeds
1 large egg yolk
1 teaspoon water
1/8 teaspoon vanilla sugar or vanilla extract

Directions

Make the dough

Preheat oven to 350°F with rack in upper third of oven. Stir together flour, granulated sugar, baking powder, mahlab, and salt in a large bowl. Form a well in center of mixture. Microwave milk in a small microwavable bowl on high until hot but not boiling, about 40 seconds. Add milk and butter to well in flour mixture. Using fingers, swirl together to combine. Knead dough in bowl until a mostly smooth ball forms, about 2 minutes. (Dough should feel buttery, not sticky, and should hold an indent when pressed.) Set dough aside; let rest 10 minutes.

Meanwhile, make the filling

Stir together date paste, oil, and 1/2 tablespoon water in a small bowl until liquid is absorbed. (It will be slightly sticky but able to be shaped into a ball.) Add remaining 1/2 tablespoon water if too firm. Stir in cinnamon and nutmeg. Divide mixture evenly into 2 pieces (about 3 ounces each) and roll each piece into a 9-inch log. Set aside.
Divide dough in half (about 9 1/2 ounces each). Pat 1 dough half into a 9- x 4-inch rectangle on a clean work surface. Place 1 filling log along one long edge of rectangle. Starting on edge with filling, roll dough up into a 9-inch log, enclosing filling. Gently roll log with palms to form a 17-inch-long log. Using a sharp knife or a bench scraper, cut log into 10 to 12 (about 1 1/2-inch-long) pieces on a diagonal to yield diamond-shaped cookies. Place cookies on a baking sheet lined with parchment paper and set aside. Repeat with remaining dough and filling.

Make the topping

Place sesame seeds and nigella seeds in 2 separate small bowls. Whisk egg yolk, 1 teaspoon water, and vanilla sugar in a small bowl until blended. Lightly brush tops of cookies with egg mixture and dip cookies in seeds to lightly coat, decorating with only sesame seeds, only nigella seeds, or a mix. Arrange cookies at least 1 inch apart on an unlined, ungreased baking sheet.
Place cookies in oven on upper rack and increase temperature to 400°F. Bake until cookies have risen and bottoms are golden brown, 10 to 12 minutes. Turn on broiler to high. Broil until tops of cookies are golden brown, 1 to 3 minutes. Transfer baking sheet to a wire rack. Cover cookies with a clean towel and let cool completely, about 30 minutes.

Originally appeared: December 2021 / January 2022