How to Make Ma'rook (Date Cakes)

Ingredients

• Date filling:
• 500 g pitted dates
• 2 tablespoons ghee or melted butter
• The dough:
• 1 cup warm liquid milk
• or
• 2 tablespoons powdered milk dissolved in 1 cup warm water
• 1 tablespoon active dry yeast
• 4 tablespoons granulated sugar
• 1 egg
• 1/2 cup warm butter
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt
• 1 egg yolk + 1/4 cup milk + a pinch of vanilla for brushing
• Sesame seeds for topping

Method

1. Grind the dates and knead them with the melted ghee or butter.
2. Prepare the dough first. In a bowl, combine the warm milk with the yeast and sugar and whisk them together by hand; let sit 5 minutes for the yeast to activate.
   Timers: 5 min
3. Add the egg and the warm butter and whisk.
4. Add the flour, baking powder and salt and knead well until the dough comes together.
5. Cover and let it rest for 1 hour.
   Timers: 60 min
6. Divide the dough into balls of the desired size. Roll each ball into a length, fill it with the date mixture, roll it up lengthwise, then make a slit with the tip of a knife so the date filling shows; pinch the ends together so the cake forms a circular shape.
7. Let the cakes rest for 30 minutes.
   Timers: 30 min
8. Whisk the egg yolk, milk and vanilla in a small bowl and brush the tops of the ma'rook/date cakes with the mixture; sprinkle with sesame seeds.
9. Line a baking tray with parchment paper and bake the cakes at 200°C until the bottoms are golden, then brown the tops.
10. Let the ma'rook cool before serving.
11. For more wonderful desserts, see Lemon Sponge Cake
12. Lebanese Meshabak is an easy-to-make dessert... click the link to view it