How to make traditional Palestinian Eid Cookies with Omm Ali

Eid is a time of celebration, connection, and delicious food. No Eid table is complete without Ka’ak al-Eid (also known as Ma’amoul), the iconic Palestinian cookies with delicate texture and fragrant fillings. These cookies are a hallmark of the festivities and symbolise hospitality and tradition.

This Eid, follow the special recipe for Ka’ak al-Eid from Omm Ali, an elderly Palestinian refugee in Al Jaleel Camp, Lebanon. Through her baking, Omm Ali keeps alive the rich culinary traditions of her homeland and passes them on to future generations.

Preserving traditions in challenging times

For elders like Omm Ali, preparing Ka’ak al-Eid is more than a culinary activity; it’s a way to honour heritage and share joy despite difficult living conditions.

Through your support, UKC4C has provided medical aid, volunteer support, and Eid clothes to elders in Al Jaleel Camp, helping them celebrate with dignity. We can do even more for the Palestinian refugees this Ramadan and beyond.

The recipe: Palestinian Eid Cookies

Here’s how to make Palestinian Ma’amoul the traditional way, inspired by Omm Ali’s cherished methods. The recipe will take 60 minutes.

Ingredients for the dough:

• 1kg of flour
• 1.5kg of semolina
• 1 cup of dry milk / milk powder
• 1 cup of sugar
• 1kg of melted butter or ghee
• 1 tablespoon of mahlab (optional, for a traditional flavour)
• 2 tablespoons of Ka’ak spices (or ground anise or fennel seeds)
• 1 tablespoon of yeast
• Rose water and/or Orange blossom water

For the filling:

• 1kg of dates
• 100 grams of butter or ghee
• 2 tablespoons of cinnamon
• 1 tablespoon of nutmeg

Method:

1. Prepare the dough:
   In a large bowl, mix semolina, flour, powdered sugar (if using), mahlab, anise, and salt. Gradually add the melted butter or ghee, rubbing it into the dry ingredients until the mixture resembles wet sand. Cover and let the dough rest for a while.
2. Add liquid and knead:
   Slowly incorporate warm milk or water, kneading gently until the dough comes together. It should be soft and pliable but not sticky.
3. Prepare the fillings:
   Heat the dates in a pan with a little butter or ghee until soft and mashable. Let cool, mash and mix in the cinnamon and nutmeg.
4. Shape the Ka’ak:
   Take a small piece of dough, flatten it in your hand, and add a teaspoon of filling in the centre. Wrap the dough around the filling, sealing it completely. Roll into a ball or shape it into a ring. Use a Ka’ak mould for traditional patterns or hand-press decorative designs.
5. Garnish:
   Roll the Ka’ak lightly in sesame seeds or sprinkle them on top for an authentic finish.
6. Bake:
   Preheat your oven to 180°C (350°F). Place the shaped cookies on a lined baking tray, spaced slightly apart. Bake for 15–20 minutes, or until the bottoms are golden but the tops remain pale. Avoid overbaking to maintain their delicate texture.
7. Cool and enjoy:
   Allow the Ka’ak to cool completely before serving. Store them in an airtight container to preserve their freshness.

Celebrate and support

While Ka’ak al-Eid brings joy to the table, it also reminds us of the resilience of those like Omm Ali, who keep cultural traditions alive even under challenging circumstances.

In these last few days of Ramadan, you can help elders like her celebrate Eid with dignity by supporting UKC4C’s Refugee Relief Programmes. Your contributions provide essential aid and ensure vulnerable refugees feel seen, valued, and supported.

Visit our Ramadan Campaign page to learn more and make a difference.

This Eid, as you savour the sweetness of Ka’ak al-Eid, remember the stories and strength of those who inspire us to give generously and work toward a brighter future for all. May your Eid be blessed and filled with joy.