Ka’ek Bil Ajweh
Preparing The Dough
2 1/2 cups of flour
1 cup of margarine, butter, or shortening
1 1/2 spoons of Baking Powder
1 egg (optional)
1 cup of yogurt
1 spoon of Cognac or Whiskey
1 spoon of Mahlab
1/4 spoon of baking soda
Mix the flour with the baking powder and all dry items, then knead with the margarine. Add the yogurt, the egg, cognac and baking soda and knead well.
For better results, melt the margarine the night before over medium heat. When it starts to foam at the top, scoop all the white formations for they are unwanted and bad for the Ka’ek. After you have scooped all the salty white matter on top, place the margarine in the fridge. Before using the margarine, make a hole in the middle and drain all the water, which must have formed at the bottom of the container.
Preparing The Dates
Approximately two packs of seedless dates (choose the soft kind, about two and a half cups) add a bit of vegetable oil, Cinnamon and Nut Meg, maybe a spoon each and according to taste.
Knead the dates well, then roll into thin ropes.
Break the dough into small pieces, roll them – finger size or according to desired size. Make a groove in the middle, fill it with a piece of the dates. Close the dough around the dates and circle the finished product. It should look like a huge ring. Of course, ensure that you press at the end to prevent the breaking of the perfected circle. If you can see the dates, then your work is less than perfect.
Bake at 375 degrees until the colour begins to change to gold.
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