The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

These crispy cook­ies, which are very pop­u­lar in Egyp­tian, Kur­dish, Iraqi and Turk­ish cui­sine, are filled with dates and cov­ered with pow­dered sugar. They usu­ally have a dif­fer­ent shape than cook­ies filled with nut cream.

Makes 22-24 cook­ies. Dough:

2 cups flour, sifted

1 packet bak­ing pow­der

¼ cup warm wa­ter

100 g. but­ter or mar­garine

¼ cup oil

¼ tsp. vanilla ex­tract or a few drops of rose­wa­ter


150 g. crushed dates 2 tsp. canola oil


½ cup pow­dered sugar

To pre­pare the dough, add the flour and bak­ing pow­der to a large bowl and mix. In a sep­a­rate bowl, stir the but­ter (or mar­garine) with the warm wa­ter un­til it’s com­pletely mixed. Add the oil, rose­wa­ter or vanilla and mix well. Form a well in the flour and add the but­ter mix­ture in the mid­dle. Knead un­til soft. Do not overknead. Keep in the fridge for one hour.

To pre­pare the fill­ing, mix the dates well with the oil.

Roll the dough into 22 small balls. Form a small dent in the mid­dle of each ball with your finger and fill it with the date fill­ing. Close the dough around the fill­ing and roll into a ball shape again.

Flat­ten the balls a lit­tle on the bak­ing tray. Us­ing small tongs, make light marks around the edge of each cookie. The pow­dered sugar will co­ag­u­late in these in­den­ta­tions.

Ar­range the cook­ies on a bak­ing sheet with space in be­tween each one. Bake in an oven that has been pre­heated to 180°C (355°F) for 25-30 min­utes. Re­move from the oven and sprin­kle half of the pow­dered sugar on the cook­ies. Af­ter they’ve cooled down, sprin­kle with the sec­ond half of the pow­dered sugar.

Level of dif­fi­culty: Medium. Time: 2 hours. Sta­tus: Dairy or pareve.

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