Palestinian Date Ka'ak

Ingredients

Stage one

• 1 kg flour
• 1 cup fine semolina (250 g)
• 300 g soft room-temperature ghee (about 1 1/4 cups)
• 1 cup olive oil
• 1/4 cup toasted sesame
• 1/4 cup nigella seeds
• 1 tbsp mahlab
• 1 tbsp ka'ak spice mix
• 1 tbsp ground anise

Stage two

• 1/2 cup milk powder
• 1/2 cup powdered sugar
• 1 sachet instant yeast (1 tbsp)
• 3 tbsp whole anise seeds
• About 2 cups water

Filling

• 1 kg light-colored date paste
• 2 tbsp ground cinnamon
• 1/2 tsp nutmeg
• 2 tbsp ghee

Method

1. Rub the flour and semolina with the oil and ghee well by hand, add the sesame, nigella and spices, rub again, cover and rest for at least 4 hours in a warm place so the fat soaks into the flour.
2. After 4 hours add the sugar, milk powder and yeast, working them in with your fingertips and checking for lumps. Boil the anise seeds in the water, strain and let cool to lukewarm, then add to the dough and knead with your fingertips from the bottom up, without rubbing, until you have a dough that doesn't crack when shaped. Rest 10 minutes.
3. Prepare the filling: rub the date paste with the cinnamon, nutmeg and ghee by hand and shape into thin ropes or rings of about 20 g.
4. Divide the dough into 27 to 30 g balls, flatten lengthwise, add the filling, seal and roll into a cigar, then join the ends and press.
5. Bake on an aluminum tray at 200 to 230°C (electric oven, top and bottom, or bottom first and then brown the tops) for about 7 minutes, watching closely.
6. Don't move them right away; let them cool slightly, then transfer to cool. Once lukewarm, store in an airtight container to keep them moist.