Egyptian Date-Filled Cookie Fingers

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EGYPTIAN DATE FILLED COOKIE FINGERS (ARAISH BIL AGWA)

Yield 110-130

Prep time

20 Min

Cook time

15 Min

Inactive time

1 Hour

Bake Time

35 Min

Total time

2 H & 10 M

These traditional Egyptian araish cookies are made with a rich, tender dough and a sweet date filling known as agwa. They have a delicate, crumbly texture with a satisfying richness from the semna, making them perfect for enjoying with a warm cup of chai or ahwa.

Ingredients

For the Milk and Yeast Mixture:

• 3½ cups milk
• 1 tablespoon yeast
• 2 tablespoons sugar

For the Dough:

• 32 ounces clarified butter
• 12 cups flour
• ½ teaspoon salt
• vanillin powder

For the Dates Filling (Agwa):

• 2 pounds dates
• 2 tablespoons clarified butter
• 6 ounces water
• vanillin powder

Instructions

Prepare the Milk and Yeast:

1. Heat 3½ cups of milk over low heat.
2. Stir frequently, and once warm, remove from the heat.
3. Scoop some of the warm milk into a cup and add 1 tablespoon of yeast and 2 tablespoons of sugar.
4. Mix, cover, and set aside.

Prepare the Dough:

1. Melt 32 ounces of clarified butter over low heat, making sure not to let it brown.
2. Sift 12 cups of flour through a fine strainer into a giant mixing bowl.
3. Add a pinch of salt and vanillin powder, then give it a quick mix.
4. Incorporate the melted clarified butter into the flour; it should produce a sizzling noise.
5. Use a spoon at first to mix because the clarified butter is really hot, then use your hands to fold the dough and squeeze it until it forms a wet sand-like consistency.
6. Add the warm milk little by little while continuing the folding and squeezing method.
7. Pour in the activated yeast and milk mixture.
8. Continue kneading the dough for about 15 minutes until it reaches the desired consistency.
9. Cover the dough directly with plastic wrap, then place a towel over it to keep it warm.
10. Let the dough rest for at least 30 minutes.

Prepare the Dates Filling (Agwa):

1. Remove the seeds from 2 pounds of dates, known as ballah in Arabic.
2. Add a splash of clarified butter to a large pot along with the pitted dates, a splash of water (up to six fluid ounces), and vanillin powder.
3. Smash everything together over medium-low heat until it forms a paste-like consistency.
4. Set aside the dates filling, known as agwa.

Shape the Cookies:

1. Take a piece of dough about the size of a small coconut and use both hands to roll it across the counter until it is about one foot long.
2. Press it down gently until flattened to about 5 inches wide.
3. Square off the edges as best as possible to form a long rectangle.
4. Add the agwa filling evenly along the center of the rectangle, going lengthwise.
5. Avoid spreading the filling too wide or pressing it down too firmly to prevent the dough from sticking to the countertop.
6. Fold both sides of the dough over the filling and pinch them closed.
7. Flip the dough over so the sealed side is facing down.
8. Press it down gently with your hands until it is an even thickness, then use a cutter to slice cookies about 1 inch thick.
9. Arrange the cookies on a baking tray, leaving a little space between each one.

Bake:

1. Bake at 350°F for 30 to 35 minutes, rotating the trays halfway through the baking time.

Serve and Store:

1. Serve hot or warm, and allow them to cool completely before storing in a container.
2. Enjoy traditionally with tea or coffee.

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