DATE KAAK

DOUGH:
5 lb. flour
4 c. sugar
3 tbsp. mazzaher (orange blossom water)
4 tbsp. mahlab black cherry kernel ground
1 tbsp. baking powder
1 yeast package
2 lb. clarified butter
Milk
Pinch of salt
2 tbsp. anise seed, ground

Mix flour, butter, sugar thoroughly. Add mazzaher mahlab and anise seed and salt. Mix well. Dissolve yeast and baking powder in warm milk. Add milk mixture to flour mixture. Mix and knead well. Add enough milk until dough is firm, not sticky. Allow to rise 2-3 hours. Cover with a towel.

FILLING #1:
2 lb. ground dates
1/4 c. clarified butter

Knead together well.

FILLING #2:
2 lb. ground walnuts
1/4 c. clarified butter
1 1/2 c. sugar
3 tbsp. mazzaher orange blossom water

FILLING #3:
2 lb. ground figs
1/4 c. clarified butter

Using date filling #1, shape into logs approximately 4 inches long. Roll dough mixture to 1/2 inch thickness. Shape into rectangles and roll around date mixture. Seal edges and place logs on cookie sheet. Bake at 375 degrees until brown. Brush top with milk as soon as you remove from oven. Use same method for filling #3 with figs. To stuff with nuts, roll dough into 3 inch circles. Place heaping teaspoons of nuts mixture into center. Fold over into 1/2 circle. Seal and flute edges. Bake on cookie sheets at 375 degrees for 10 minutes until brown. Brush with milk immediately upon removal from oven