Eid cookies – kaek el eid -كعك العيد



Ingredients :

  •  7 cups semolina (regular, not course and not fine) 
  • 1 cup all purpose flour 
  • 3 cups Crisco (vegetable shortening) melted 
  • 1/2 cup ghee butter ( samneh ) melted 
  • 1 tsp Mahlab 
  •  1 tsp anise seeds 
  •  1 tsp fennel seeds                  
  • 3 pieces miska or arabic gum 
  • 2 tbsp instant dry yeast 
  • 1 cup sugar 
  • 6 tbsp powdered milk 
  • 2 cups warm water 


  1. In a grinder add mahlab, anise, fennel, and miska. Grind to a fine texture. 
  2.  In a big bowl add semolina, flour and spices, mix well.
  3.  Add melted shortening and ghee and start mixing with your hands for about 10 minutes or more until semolina absorbs all the oil.
  4.  Now you can leave the mixture covered up to a month, or leave it to the next day. 
  5. The next day, add yeast, sugar, powdered milk and water to the semolina mixture and mix well until you have a nice, soft dough that you can shape into egg size balls 
  6. You might not need all the water amount, depends on your semolina kind 
  7. Cover and let rest for 30 minutes.

 Now for stuffing you can use dates or nuts. ( crushed walnuts or pistachios ).

For dates:
In a medium size bowl add 1 box of room temperature date paste, and 1 tbsp 0f ghee butter ( samneh ) and mix well. 

 For nuts: in a medium size bowl, mix 4 cups crushed walnuts (or pistachios), 1/2 cup powdered sugar, 1 tbsp orange blossom water and 2 tbsp simple syrup. 

  1. Stuff the cookies with the filling.
  2. Shape your cookies any shape you want and decorate them with any mold you want. 
  3. Let the cookies rest for 30 minutes before baking. 
  4. Meanwhile Preheat oven to 400F.
  5. Bake cookies on the middle rack of the oven,  for 10 -15 minutes, or until golden ( as shown in the picture ).
  6. Let rest until cool down.
  7.  Dust with powdered sugar, and enjoy! 
  8.  To keep cookies fresh and moist, Store in an air tight container.



Pumpkin roll


Ingredients for cake :

  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2/3 cup Pure Pumpkin
  • 1/4 cup powdered sugar (to sprinkle on towel)

Ingredients for filling :

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tbs butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration


For cake:

  1. PreHeat oven to 375F. Grease 15 x 10-inch jelly-roll pan.
  2. line with wax paper. Grease and flour paper.
  3. Sprinkle a clean cotton kitchen towel with powdered sugar.
  4. In a bowl combine flour, baking powder, baking soda, cinnamon, cloves, ginger and salt .
  5. In another bowl beat eggs and granulated sugar until thick.
  6. Beat in pumpkin and stir in flour mixture.
  7. Spread evenly into prepared pan.
  8. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


  1. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
  2. Enjoy!!😊