Palestinian Ka'ak filled with Large Medjool Dates, baked to a golden perfection.

Palestinian Ka'ak Filled with Medjool Dates

This Palestinian Ka'ak filled with Linah Farms' Large Medjool Dates is a true Palestinian treat, perfectly blending the sweetness of dates with aromatic spices and a soft, golden dough. A traditional delicacy enjoyed during celebrations or as an afternoon snack.

Date Filling Ingredients:

  • 400g Large Medjool Dates, pitted
  • 1 tablespoon olive oil
  • 1 tablespoon anise seeds
  • 1 tablespoon cinnamon

Dough Ingredients:

  • 3 cups all-purpose flour
  • 1/2 teaspoon cardamom
  • 3 teaspoons anise seeds
  • 3/4 cup vegetable oil
  • 3 teaspoons sugar
  • 1 teaspoon instant yeast
  • 1/2 cup warm water

Directions:

  1. Prepare the Date Filling:

    • In a food processor, combine the Large Medjool Dates, olive oil, anise seeds, and cinnamon. Blend until the mixture forms a smooth paste.
    • Divide the date filling into walnut-sized balls and roll each into a rope. Set aside.
  2. Prepare the Dough:

    • In a large bowl, combine the flour, cardamom, and anise seeds.
    • Add the vegetable oil to the flour mixture and rub it in with your fingertips until it resembles wet sand.
    • Dissolve the sugar and yeast in the warm water, then slowly add the mixture to the flour while gently kneading until the dough comes together. Be careful not to overwork the dough. Begin working with it immediately.
  3. Form the Ka'ak:

    • Divide the dough into egg-sized balls and roll each ball into a rope.
    • Flatten the dough and roll it out thinly.
    • Place the date filling on top of the dough, ensuring the filling is about 1 cm shorter than the dough’s length.
    • Seal the dough around the filling by pinching the edges together, then form the dough into a loop. Overlap the edges and use your fingertips to make an indentation to seal them.
  4. Bake the Ka'ak:

    • Preheat the oven to 240°C (464°F).
    • Bake the Ka'ak on the center rack of the oven until the bottoms are golden brown, about 10 minutes. Reduce the heat to 160°C (320°F) and bake until the tops are golden brown, around 15-20 minutes.
    • Once baked, remove from the oven and let the Ka'ak cool in the pan for 10 minutes. Then, transfer them to a cooling rack to cool completely.

Shop Large Medjool Dates Now for your next baking project! 

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