ANISE DATE RINGS
These cookies are called ka’ak asawer, which literally translates to bracelet cookies because of their ring shape. They are the definition of family, tradition and Palestine. The delicious aromatic treat is perfect with some sage tea and is guaranteed to bring the family together, every time.
INGREDIENTS
For the dough:
2 1/2 to 3 cups all purpose flour, as needed
1 cup fine semolina
1/4 cup powdered sugar
1/2 cup milk powder
1 teaspoon mahlab powder
1/4 teaspoon mastic powder
2 tablespoons toasted sesame seeds
2 tablespoons toasted nigella seeds
3/4 cup olive oil
1/2 cup ghee, melted and at room temperature
4 tablespoons anise seeds boiled in 1 and 1/2 cups of water
1/4 teaspoon yeast in 1/4 cup of anise water and 1 tablespoon of sugar
For the dates filling:
1 kg dates
1 or 2 tablespoons vegetable oil
1 tablespoon anise powder
1 teaspoon cinnamon
1 heaping teaspoon mahlab powder
PREPARATION
1. In a large round baking pan, mix the flour and semolina using your hands with the sugar, milk powder, mahlab powder, mastic powder, sesame seeds and nigella seeds.
2. Add the olive oil and ghee, then begin to gently mix by rubbing the mixture between your hands until all is combined. Keep rubbing it between your fingers, whilst bringing it all together until it forms a dough.
3. When all is combined, cover tightly with foil and allow it to rest 6 hours or overnight, so the mixture really absorbs the oil and ghee.
4. In the meantime, for the dates filling, remove the seeds from the dates and place them in a large bowl.
5. Add the oil, anise powder, cinnamon and mahlab powder and mix, using your hands, to combine.
6. While you are preparing the filling, always taste as you go and adjust accordingly.
7. Set aside, until ready to use.
8. When enough time has passed, before uncovering the dough, add 4 tablespoons of anise seeds in 1 and 1/2 cups of water and let it come to a boil until the water changes color and becomes fragrant. Strain the water, to get rid of the seeds and reserve the water.
9. In a cup, add 1/4 cup of the anise water over the yeast and sugar and mix to combine, then allow it 5 to 10 minutes to bloom.
10. Once it blooms, pour it over the dough mixture, and add the rest of the anise water gradually, while bringing the dough together with your hands, rubbing it gently until it starts to absorb all the liquid and form itself into a dough.
11. Take a small piece of dough and roll it into a ball, then flatten it on a surface.
12. Place a rolled ball of the filling in the middle of the flattened dough and begin to bring the edges around it, covering it and rolling it back into a ball.
13. Roll the ball into a cylinder, to the thickness of your preference, then bring both ends together to form a ring.
14. Repeat until the dough is done.
15. Preheat oven to 200°C.
16. Bake for 10-12 minutes until they begin to slightly change color, turning into a nice golden brown.
17. Make sure you check on them after the 8 minute mark, it only takes a moment for them to turn from a nice golden color to burnt cookies.
Notes:
This is a traditional Palestinian dessert that is made in a hundred different ways. Some only use flour to make it, others mix semolina with flour. There is no right or wrong way to do it. Experiment, and choose your favorite!
You can skip the yeast and add 1 teaspoon of baking powder instead.
Adjust sugar quantity to your preference.
You know your ovens best, so use your judgment when baking these cookies.
