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.



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