Kleija (Date Fingers)

Ingredients

• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 1/4 teaspoon instant yeast, or slightly less
• 1/4 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon anise
• 1/4 teaspoon mahleb
• 3/4 cup ghee (clarified butter)
• 1/4 cup olive oil
• 1/2 cup warm milk
• Date filling
• 1/2 kilogram dates
• 2 tablespoons ghee
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• For dipping
• 200 grams sesame seeds
• 2 tablespoons sweet syrup (shira)
• 1 tablespoon water

Method

1. Combine the flour, powdered sugar, instant yeast, baking powder, nutmeg, anise and mahleb in a bowl.
2. Add the ghee and 1/4 cup olive oil, mix, then knead so the dough absorbs the fat.
3. Add the warm milk in two stages (total 1/2 cup) and knead well until the dough comes together and becomes soft.
4. Let the dough rest for 30 minutes uncovered.
   Timers: 30 min
5. While the dough rests, prepare the date filling: make sure the dates are pitted, then mash/knead them together with the rest of the filling ingredients until well combined.
6. When the dough is ready, divide it into small pieces. Roll each piece lengthwise and trim or shape the edges with a pizza cutter or knife to form a long rectangular strip.
7. Take a small amount of the date filling and roll it into a long rope the length of the dough rectangle. Place the date rope along the length of the dough, then roll the dough around it into a log.
8. Prepare the sesame mixture ahead of time by combining the sesame seeds with the syrup.
9. When it is time to coat the fingers, add a tablespoon of water to the sesame because it may clump together due to the syrup; the water helps loosen the sesame.
10. Mix the sesame well, then roll the dough log so it is evenly coated with sesame on all sides.
11. Cut the log with a knife into finger-sized pieces. Repeat until all the dough and filling are used.
12. Place the date fingers on a baking tray lined with parchment paper.
13. Bake in a preheated oven using bottom heat at 200°C (about 392°F) until the sides begin to brown.
14. Turn off the bottom heat and turn on the top heat/broiler to brown the tops as well.
15. Serve the kleija after they cool to room temperature.
16. The recipe and method for Kleija (date fingers with sesame) from a friend and the site's chef
17. Ameer Youssef
18. Click Ameer’s name to visit his page and see all his easy recipes
19. For more Arabic sweets see Ajina Al-Mafruka (crumbly dough)
20. For more from Ameer also see Othmanliya Dessert (Hammamliya)