There is something truly special about the traditions we carry from our homeland, the recipes passed down through generations, and the familiar aromas that fill our homes during the most beautiful celebrations. ❤️
As we celebrate Eid al-Fitr, these Palestinian date cookies, known as Ka’ak Asawer or bracelet cookies, hold a special place in our hearts and on our tables. With their delicate golden crust, fragrant spices, and sweet date filling, every bite is a beautiful reminder of home, heritage, and the traditions that connect us to Palestine.
Made with olive oil, ghee, sesame seeds, anise, mahlab, and a generous filling of spiced dates, these cookies are more than just a sweet treat. They are a taste of our roots, a symbol of love and hospitality, and the perfect companion to a warm cup of tea or your morning coffee.
Whether you grew up enjoying these cookies or are making them for the very first time, I hope this recipe brings a little taste of Palestine into your home and becomes part of your Eid traditions for years to come.
Have you made your Ka’ak Asawer for Eid yet?🇵🇸✨
Palestinian Date Cookies (Ka’ak Asawer)
Yield: Approximately 80 cookies
Oven temperature: 425°F (220°C)
Ingredients
For the dough
- 1 kg all-purpose flour
- 1 cup semolina
- ½ cup powdered milk
- ½ cup powdered sugar
- ⅓ cup toasted sesame seeds
- ⅓ cup black sesame seeds
- ¼ tsp ground mastic
- 1 tsp ground mahlab (wild cherry pit)
- 2 tbsp ground anise
- 1 tsp yeast
- 1 cup olive oil
- 1 cup melted ghee
- 1½ cups lukewarm water, or as needed
For the date filling
- 1 kg date paste
- 1 tbsp ground cinnamon
- 1 tbsp ground anise
- 1 tbsp ground fennel seeds
- ¼ tsp ground nutmeg (optional)
- 1 tbsp olive oil or ghee
Instructions
1. Prepare the dough
In a large bowl, combine the flour, semolina, powdered milk, powdered sugar, both types of sesame seeds, ground mastic, mahlab, anise, and yeast. Mix well until all the dry ingredients are evenly distributed.
Add the olive oil and melted ghee. Using your hands, rub the fats into the flour mixture between your palms until the mixture is thoroughly saturated and resembles fine, crumbly little balls.
Gradually add the lukewarm water while kneading gently by hand, adding only as much as needed to bring the dough together. You want a soft, cohesive dough that is easy to shape, not sticky or overly wet.
Cover and let the dough rest for 1–3 hours.
2. Prepare the date filling
In a bowl, combine the date paste, cinnamon, anise, ground fennel, optional nutmeg, and olive oil or ghee. Knead until the spices and fat are evenly incorporated.
Roll the filling into thin, even cylinders and set aside.
3. Shape the bracelet cookies
Divide the dough into small portions and roll each piece into a ball. Shape the dough lengthwise, then place a cylinder of date filling in the center.
Flatten the dough slightly with your fingertips and gently bring the edges together around the filling. Pinch the seam closed, making sure the dates are completely enclosed.
Roll the filled dough gently between your hands and on your work surface until you have a smooth, elongated cylinder. Shape it into a bracelet by joining the ends into a circle, pressing the seam together securely.
Using your index finger, gently stamp or press the dough to create the traditional bracelet-cookie shape.
Place the shaped cookies on a baking sheet and repeat until all the dough and filling have been used.
4. Bake until golden
Preheat your oven to 425°F (220°C).
Bake the cookies until the bottoms turn golden. Then, briefly use the broiler to brown the tops to a beautiful golden color. Keep a close eye on them during broiling, as they can brown quickly.
Remove from the oven and allow the cookies to cool completely before serving or storing.
5. Serve and enjoy
Arrange your Ka’ak Asawer on a beautiful serving platter and enjoy them with a cup of Arabic tea or freshly brewed coffee. They are wonderful for Eid gatherings, sharing with family and friends, or enjoying as a little taste of home any day of the year.
Helpful Tips
- Choose your size: Use approximately 20 g of dough per cookie for smaller bracelets or 30 g for larger ones.
- Seal the filling well: Pinch the dough firmly around the date paste to prevent it from escaping during baking.
- Store properly: Once completely cooled, place the cookies in an airtight container lined with wax paper, adding another layer of wax paper on top.
- Save some for later: For longer storage, place the airtight container inside a plastic bag and keep it in the refrigerator.
May your homes be filled with the warmth of tradition, the sweetness of dates, and the blessings of Eid.
Eid Mubarak! كل عام وأنتم بخير ❤️🇵🇸