Lebanese Eid Biscuit Kaak Alkhamees Mr2od Ka'ak Black Seed

Baking - sweet Baking - sweet

Preparation time

2h 15min

Total time

2h 25min

Portion

20 person(s)

Level

medium

TM 5

by Melowa90

published: 2019/01/11

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Ingredients

Dough

1155 g plain flour, i used wholemeal spelt
1 tablespoon ground cloves
1 tablespoon fennel, ground
1 tablespoon aniseed, ground
1 tablespoon dried instant yeast
2 tablespoon nigella seeds, (black seed, hab albaraka from middle eastern shops)
1 teaspoon salt
100 gram sugar raw
2 cups Ghee, Warm, melted (available from middle easter shops)
2 cups Milk

Date filling (optional)

30 medjool dates, pitted
4 cap full Rose Water
2 cap full orange flower water

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Spatula TM5/TM6
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Recipe's preparation

Dough

First, put ghee in one pot and milk in another on low heat on stove. Don't let boil just melt the ghee and warm the milk.

While their warming, put all dry ingredients in

and mix

30 seconds speed 5, repeat until all combined. (The jug will look like its too full but its fine and wont over flow).

When milk & ghee ready, use the

setting, remove MC and slowly add the ghee followed by the warm milk. Once added, leaving mixing on

setting for 5min or until all combined.

Oil a large mixing bowl with some olive oil then put the dough in there, cover with glad wrap and a tea towel and leave somewhere warm for 2 hours. Dough will double in size and become "fluffy".

Make the biscuit

After 2 hours, heat oven 200-220 degrees. Get the mould (available from middle eastern shops), roll a golf ball sized amount and press it firmly into centre of mould and flatten it. Bang edge of mould on table and the biscuit will peel off. Bake for 10 min until slightly golden, transfer to cooling rack and they will harden as they cool.

Date Filling (Optional)

Place in

dates and flower waters. Blend 10 second speed 9. Scrap sides of bowl and blend 5 second speed 9. You should end up with a dates paste. its ok if its not smooth as long as no big pieces of dates. Taste, it shouldnt be overpowering of rose water but should have nice sweet taste. Adjust accordingly.

Get a ball of dough size of gold ball. Using your index finger shape the dough around your finger to make a tunnel inside. get a teaspoon of the date paste and drop it in. Pinch the top of ball shut then roll back into shape and press into mould as above.

Bake same as above.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.