Palestinian Kahk Sesame Date (Printable)

Buttery kahk filled with sweet date paste and coated in sesame seeds, perfect for festive moments.

# Ingredient List:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup powdered sugar
04 - 1/4 cup milk, plus additional as needed
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup pitted Medjool dates, chopped
09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground cardamom (optional)

→ Coating

12 - 1/2 cup sesame seeds, untoasted

# How-To Steps:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat the unsalted butter and powdered sugar together until light and fluffy.
03 - Add vanilla extract, then gradually combine the flour, baking powder, and salt into the butter mixture.
04 - Add milk incrementally, kneading gently until a soft, pliable dough forms. Cover and set aside.
05 - Simmer chopped dates and butter over low heat in a saucepan, stirring until a paste forms. Mix in cinnamon and cardamom, then let cool.
06 - Divide dough into 24 equal portions. Flatten each into a disk and place one teaspoon of date filling in the center.
07 - Fold dough over filling, pinch to seal, and roll gently into balls.
08 - Roll each ball in sesame seeds, pressing lightly to ensure adhesion.
09 - Arrange the balls on the baking sheet, then flatten and optionally create decorative patterns with a fork or mold.
10 - Bake for 18 to 20 minutes until bottoms turn golden while tops remain pale.
11 - Transfer cookies to a wire rack and cool completely prior to serving or storing.

# Expert Advice:

01 -
  • They taste like butter and dates had a love story, one that happens to involve sesame seeds.
  • The dough is forgiving enough for a first attempt but elegant enough to impress.
  • One batch disappears before it even cools completely.
02 -
  • If your dough is too dry, it will crack when you try to fold it around the filling, so add milk gradually and stop the moment it holds together.
  • The date filling must cool before you fill the cookies, or the heat will make your dough sticky and impossible to work with.
  • Overbaking these even by two minutes turns the sesame seeds dark and bitter instead of golden and gentle.
03 -
  • Soften your butter properly—it should leave an indent when you press it but not be melting or greasy, which makes all the difference in the dough's texture.
  • The sesame seeds stick best if they're pressed onto the dough balls while they're still slightly warm from your hands.
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