Palestinian yellow anise bread stuffed with dates – kaek bil ajweh) خبز اليانسون الأصفر الفلسطيني بالعجوة




  • 3 cups all-purpose flour
  • 1 tbs instant dry yeast
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tbs roughly ground anise seeds
  • 1/2 tsp turmeric
  • 1 egg white
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1/3  cup butter melted

For filling:

  • 1 box of date paste 1 lb. (tamer or ajweh) shown in the pictures below.
  • 1 tbs butter (or samneh)

For topping:

  • 1 egg yolk
  • 1 tsp milk
  • 1/2 tsp vanilla extract


  1. Start by preparing the filling in a bowl. Add the date paste and butter and mix to incorporate.
  2. On a flat surface, roll the date paste to prepare it for filling ( as shown in the picture below). Set aside.
  3. Prepare the dough in a stand mixer bowl with a paddle hook attached. Add all the dry ingredients.
  4. Turn on the stand mixer to medium low speed to combine all ingredients for one minute.
  5. Attach the dough hook to your stand mixer, and add all the wet ingredients.
  6. Turn the stand mixer to a medium speed and start kneading for about 5 minutes, or until dough does not stick to the sides of the bowl and forms a soft elastic ball. 
  7. Spray a large bowl with nonstick spray (or a little oil).
  8. Transfer dough to the bowl and cover with plastic wrap and a clean kitchen towel.
  9. Set aside and let the dough rise until it doubles in size.
  10. When the dough is ready, divide it into medium sized balls
  11. Decide if you would like to stuff all the dough balls or keep some of them as flat bread.
  12. Flatten each ball into a thin disc and lay a roll of dates around in the middle of the disc.
  13. Cover each disc from the sides of the dough to form a stuffed disc. (as shown in the picture).
  14. Make a hole in the middle of each disc and try to flatten by pressing lightly with your hands.
  15. Line baking trays with parchment papers.
  16. Transfer discs to baking tray. It is  important to transfer the discs to the baking trays before cutting with scissors.
  17. With scissors, make cuts around each disc. Cover trays with kitchen towels and set aside for 20-30 minutes.
  18. At this point, if you want to make some without filling, flatten each ball into half inch disks and with a sharp knife make some lines on the top surface. Cover and set aside for second fermentation.
  19. Meanwhile, preheat your oven to 450F.
  20. Before baking, beat egg yolk in a small bowl with the milk and vanilla extract.
  21. Brush the discs with the egg yolk mixture.
  22. Bake on the middle rack of the oven until golden brown
  23. Let them cool and store them in an air-tight container to keep them fresh.
  24. You can also freeze them for future use.

Enjoy with a cup of tea! 😊


4 thoughts on “Palestinian yellow anise bread stuffed with dates – kaek bil ajweh) خبز اليانسون الأصفر الفلسطيني بالعجوة

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