Never before has sticky date pudding been so simple to make. The authentic version is baked in a tray. Prepare it quickly and serve it with a dollop of cream as your next dessert.
INGREDIENTS
INSTRUCTIONS
Soak the aniseeds in water for 5 minutes, then drain and put aside.
While the aniseeds are soaking, dissolve the dry yeast and sugar in warm water. Then cover with a kitchen towel and leave to rise for about 5 minutes.
Using your hands, thoroughly mix all the ingredients together in a bowl. Then add the drained aniseeds and the risen yeast and mix again thoroughly.
Begin by adding half the olive oil and mix it in thoroughly using your hands. Then add the warm water and mix again, finally add the remaining olive oil and mix some more to make sure all the ingredients are mixed well. The dough now needs to ‘rest’, so cover it with a kitchen towel and put aside for 30 minutes in a warm place, like an oven (but don’t turn it on).
While the dough is resting, make the date filling by mixing together all the ingredients and mash them to get a consistent paste (by hand or using a fork).
Once the dough is finished resting, knead it by hand for a few minutes and then divide it into 2 halves. The best way to knead this dough is by making a fist with your hand and pushing down on the dough repeatedly.
Preheat the oven to 200C. Spread a bit of olive oil on the bottom of an oven safe dish or tray. Then cover the bottom of the tray with one of the half dough balls. It’s easiest to do this in sections with portions of the dough. When you’re done, run your fingers across the top of the dough layer to remove any bumps and try to make it a consistent thickness throughout.
Now for the date layer. Using your hands, make a ball from the date mixture, then flatten it with the palm of your hands, and then place it on the dough. Repeat until you evenly cover the bottom with the date paste.
Finally, use the same technique and cover the date layer with the remaining dough and flatten evenly.
Cut the Kaak bil Ajweh before you put it into the oven to cook. You can cut it as you wish, but the best way is in small ‘bite sized’ pieces. Then put it into the oven until cooked (about 20 minutes). You’ll know it’s done when the edges go brown, and the top goes golden. Let the date tray cool before removing the pieces.
Ingredients
Directions
Soak the aniseeds in water for 5 minutes, then drain and put aside.
While the aniseeds are soaking, dissolve the dry yeast and sugar in warm water. Then cover with a kitchen towel and leave to rise for about 5 minutes.
Using your hands, thoroughly mix all the ingredients together in a bowl. Then add the drained aniseeds and the risen yeast and mix again thoroughly.
Begin by adding half the olive oil and mix it in thoroughly using your hands. Then add the warm water and mix again, finally add the remaining olive oil and mix some more to make sure all the ingredients are mixed well. The dough now needs to ‘rest’, so cover it with a kitchen towel and put aside for 30 minutes in a warm place, like an oven (but don’t turn it on).
While the dough is resting, make the date filling by mixing together all the ingredients and mash them to get a consistent paste (by hand or using a fork).
Once the dough is finished resting, knead it by hand for a few minutes and then divide it into 2 halves. The best way to knead this dough is by making a fist with your hand and pushing down on the dough repeatedly.
Preheat the oven to 200C. Spread a bit of olive oil on the bottom of an oven safe dish or tray. Then cover the bottom of the tray with one of the half dough balls. It’s easiest to do this in sections with portions of the dough. When you’re done, run your fingers across the top of the dough layer to remove any bumps and try to make it a consistent thickness throughout.
Now for the date layer. Using your hands, make a ball from the date mixture, then flatten it with the palm of your hands, and then place it on the dough. Repeat until you evenly cover the bottom with the date paste.
Finally, use the same technique and cover the date layer with the remaining dough and flatten evenly.
Cut the Kaak bil Ajweh before you put it into the oven to cook. You can cut it as you wish, but the best way is in small ‘bite sized’ pieces. Then put it into the oven until cooked (about 20 minutes). You’ll know it’s done when the edges go brown, and the top goes golden. Let the date tray cool before removing the pieces.
