Date Cookies (Eid Cookies)

READY IN: 1hr 12mins
Recipe by Me chef

I love these cookies; they are traditional Arabic cookies usually made for the holidays.

Top Review by sableagle

First attempt: utter failure. Sesame seeds everywhere, omelette all over the baking sheet, whole kitchen sticky. I've made a lot of changes and tried again, and my second attempt has worked beautifully.<br/><br/>Adjusted version, in UK units:<br/><br/>You will need:<br/><br/>Equipment:<br/>Big mixing bowl for flour. Big. Really.<br/>Mixing bowl for dates.<br/>Small bowl for egg white.<br/>Somewhere to put the egg yolk. I used another bowl, added the leftover egg white and made an omelette afterwards.<br/>Knife.<br/>Cutting board.<br/>Baking sheets.<br/>Small pan.<br/>Oven glove.<br/>Oven.<br/>Hob.<br/><br/>Ingredients:<br/>500g flour<br/>1 tablespoon sugar<br/>1 tablespoon yeast<br/>225g butter (just slice a tenth off the end of a full block and use the rest)<br/>80-90ml (6 tablespoons) milk (How's that for an adjustment? The recipe says 355ml!)<br/>250g dates (buy them chopped and add a little water to save a nause of a chopping job)<br/>2 teaspoons nutmeg<br/>1 teaspoon fenugreek<br/>1 egg white<br/>sesame seeds (the recipe says 125g, but I think 40g is overdoing it; picture uploaded shows 20g spread over half the dough)<br/>oil<br/><br/>Method:<br/>melt the butter<br/>mix the flour, sugar, yeast and fenugreek<br/>add the butter and mix in<br/>add the milk until everything sticks together but not to the bowl<br/>mush the dates and nutmeg together into a paste<br/>oil your baking sheets<br/><br/>Palestinian style:<br/>divide the dough and date paste each into 32 equal parts (form a ball, cut it in 8, form each part into a ball, cut each in 4)<br/>roll a piece of dough into a rope and flatten it into a rectangle<br/>roll a piece of paste into a rope and lay it along the rectangle<br/>roll the dough around the paste<br/>make an S-shape<br/>put it on the baking sheet<br/>repeat until all used up<br/>brush all with egg white<br/>sprinkle all with sesame seeds<br/><br/>Iranian style:<br/>divide dough into 64 parts and paste into 32 parts<br/><br/>approach 1:<br/>form two pieces of dough into two balls and flatten each into a circle<br/>for a piece of date paste into a ball and flatten it into a smaller circle<br/>make a little hole in one dough circle<br/>stack them together<br/><br/>approach 2:<br/>form a piece of dough into a ball and flatten it into a circle<br/>for a piece of date paste into a ball and flatten it into a smaller circle<br/>put the paste circle on the dough circle<br/>form another piece of dough into a rope and wrap it around the paste circle<br/>flatten the dough rope onto the paste<br/>fold up the edges of the dough circle and squeeze them in and the top down to make neat, square edges<br/><br/>whichever approach you took:<br/>carry on until you've used everything up<br/>sprinkle a few sesame seeds over each cookie<br/><br/>Either style:<br/>bake at 230C for about 15 minutes, however long it takes them to just start to brown.

Ingredients Nutrition


  1. Mix flour, ground fenugreek, salt, granulated sugar and instant yeast in a large bowl.
  2. Add the clarified butter; mix with your hands until well incorporated.
  3. Heat the milk until warm; add gradually to flour mixture.
  4. Knead to form a soft dough.
  5. Cover with a damp cloth for 1/2 hour.
  6. Put the dates in a bowl; add nutmeg; knead with your hands.
  7. Take a small piece of dough; pat down onto work surface.
  8. Take a smaller piece of dates and roll it with your hands to form a small rope.
  9. Place the date rope in the middle of the piece of dough and enclose it with the dough and roll into a rope; make sure the date is entirely covered with dough.
  10. Shape your rope into an 'S' and place on a baking sheet.
  11. Repeat with the remainder of dough and date filling.
  12. Brush your 'S's with egg white; sprinkle with sesame seeds.
  13. Bake in a preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until golden in color.

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