Save Years ago, a friend brought kahk to my kitchen still warm from her family's oven, and the smell of butter, dates, and sesame filled the room like an announcement of something important. She showed me how to pinch the dough just right, how the filling had to be soft enough to spread but thick enough to hold its shape. That afternoon of learning to make these cookies taught me that sometimes the most meaningful recipes aren't complicated—they're just made with intention. Now, whenever I bake them, my kitchen smells like that day feels.
I made these for a small gathering once, nervous because I'd never done it before, and somehow they came out perfect. My mom took one bite and immediately asked for the recipe, which felt like the highest compliment. After that, kahk became the thing I'd make when I wanted to show someone I cared but didn't want to fuss over something complicated.
Ingredients
- All-purpose flour (3 cups): Use a good quality flour if you have it; it affects how tender the cookies become.
- Unsalted butter (1 cup, softened): Room temperature butter creams into the sugar properly, giving the dough that melt-in-your-mouth texture.
- Powdered sugar (1/2 cup): This dissolves into the butter, creating a smooth dough that doesn't feel gritty.
- Milk (1/4 cup, plus more as needed): Add it slowly—you might need less or slightly more depending on your flour and humidity.
- Baking powder (1/2 teaspoon): Just enough to give the cookies a gentle lift without making them cake-like.
- Salt (1/4 teaspoon): Balances the sweetness so the cookies don't taste one-dimensional.
- Vanilla extract (1 teaspoon): A small amount that adds warmth without being obvious.
- Medjool dates (1 cup, pitted and chopped): These are naturally soft and sweet; don't skip the good ones here.
- Unsalted butter for filling (2 tablespoons): Helps the date paste come together smoothly.
- Ground cinnamon (1/2 teaspoon): Brings depth to the dates without overpowering them.
- Ground cardamom (1/4 teaspoon, optional): If you use it, a tiny pinch makes the filling taste more authentic and complex.
- Sesame seeds (1/2 cup, untoasted): They toast slightly in the oven, so start with raw ones for the best flavor.
Instructions
- Prepare your space:
- Heat the oven to 350°F and line your baking sheet with parchment paper. This small step means your cookies won't stick and you can move freely through the next parts.
- Cream the butter and sugar:
- In a bowl, beat the softened butter and powdered sugar together for about 2 minutes until it's pale and fluffy. This aerates the dough and makes the cookies tender rather than dense.
- Build the dough:
- Add vanilla, then gradually mix in the flour, baking powder, and salt. It might seem like a lot of flour at first, but the dough comes together.
- Add milk gently:
- Pour in the milk slowly, a tablespoon at a time, and knead with your hands until you have a soft, pliable dough that doesn't stick to your fingers. Stop when it feels right—you might not need all of it.
- Make the date filling:
- Combine your chopped dates and 2 tablespoons of butter in a small pan on low heat, stirring constantly until the dates break down into a thick paste. Stir in the cinnamon and cardamom if using, then set aside to cool while you shape the dough.
- Divide and shape:
- Divide the dough into 24 pieces (about the size of a walnut). Flatten each piece in your palm into a thin disk.
- Fill and seal:
- Place a teaspoon of date paste in the center, fold the dough up and over, pinch the seams closed, and roll gently into a ball. The filling shouldn't peek through, and the ball should feel smooth in your hand.
- Coat with sesame:
- Roll each ball in a shallow dish of sesame seeds, pressing gently so they stick. The seeds should cover most of the surface.
- Pattern and flatten:
- Place cookies on the baking sheet and use a fork or cookie mold to gently press a decorative pattern into each one. This isn't just for looks—it signals that these are special, intentional cookies.
- Bake with care:
- Bake for 18 to 20 minutes until the bottoms are golden but the tops stay pale. They'll firm up as they cool, so don't overbake.
- Cool completely:
- Transfer to a wire rack and let them cool all the way through before touching them. This is harder than it sounds, but it's worth the wait.
Save There's something profound about sitting with warm kahk and realizing that a handful of simple ingredients, when handled with patience, become something that tastes like memory itself. These cookies have this way of making people slow down and savor them.
The Story of Kahk
Kahk shows up at celebrations across the Levant, and each family has a slightly different way of making it. The versions with sesame and dates, though, are the most recognizable—the ones that people will instantly know and love. Making them yourself connects you to generations of people who've done the same thing in kitchens exactly like yours.
Storing and Serving
Once they're completely cool, store kahk in an airtight container at room temperature, and they'll stay soft for up to a week. I've found that they actually taste better on day two or three, after the flavors have settled and the texture has firmed up slightly. They're meant to be eaten slowly with coffee or mint tea, not rushed.
Small Variations That Work
If you want to experiment, a quarter cup of finely chopped walnuts mixed into the date filling adds a subtle crunch and earthiness that's really lovely. Some people add a pinch of rose water to the dough or swap half the dates for fig paste, and both ways are equally valid. The beauty of kahk is that the base is sturdy enough to handle these small changes while still tasting unmistakably like itself.
- A tiny pinch of nutmeg in the filling brings warmth that people can't quite name.
- If the dough cracks when you're sealing it, just pinch it back together; imperfections disappear as they bake.
- Make extra and freeze the unbaked balls—they'll bake beautifully from frozen with just a minute or two added to the time.
Save Making kahk is one of those recipes that feels like a small act of care each time you do it. They're simple enough that you might make them often, and special enough that people will always notice when you do.
Recipe Help & FAQs
- → What gives Kahk its tender texture?
The combination of softened butter and powdered sugar creamed together creates a delicate, tender dough that bakes to a soft crumb.
- → How is the date filling prepared?
Chopped Medjool dates are gently heated with butter and spices until soft and paste-like, ensuring a smooth and flavorful filling.
- → Why are sesame seeds used on the coating?
Sesame seeds add a subtle nuttiness and a slight crunch, complementing the delicate sweetness of the date filling.
- → Can I add nuts to the filling for variation?
Yes, finely chopped walnuts can be mixed into the date paste to add texture and a richer flavor.
- → How should Kahk be stored after baking?
Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 18-20 minutes, until bottoms turn golden while tops remain pale for a perfect texture.