AlgerianKa'ak nakache (date-filled semolina rings)
Ka'ak nakache: Constantine's crisp semolina rings filled with spiced dates and pinched into patterns
Constantine bakers own a special brass tweezer, the nakache, just for decorating these rings: a rope of buttery semolina dough is wrapped round spiced date paste, joined into a circle and pinched along the top into chevrons and leaves. Baked pale, ka'ak nakache is crisp and short outside with a soft, cinnamon and clove scented filling, a classic of Eid trays and of the coffee served to guests in the old city. Without the tweezer, a fork or the back of a small knife makes a good pattern. Chef's tip: let the buttered semolina rest for at least 30 minutes before adding water; skipping the rest is the usual mistake, and the rings crack as you shape them.
- Prep
- 60 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 15
- Per serving
- 290 kcal
Ingredients
For the dough
- 1 ⅛ lb fine semolina
- 1 pinch salt
- 5 ½ oz unsalted buttermelted
- 3 tbsp orange-blossom water
- ½ cup warm waterroughly
For the filling
- 14 oz date paste
- 1 tbsp unsalted buttersoft
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp orange-blossom water
To finish
- 2 tbsp icing sugar (optional)for dusting
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Method
0/9 doneStep 1: Rub 5 ½ oz unsalted butter into 1 ⅛ lb fine semolina and 1 pinch salt with your palms until evenly coated and sandy. Cover and rest for 30 minutes, or overnight in a cool place.
33 minStep 2: Knead 14 oz date paste with 1 tbsp unsalted butter, 1 tsp ground cinnamon, ¼ tsp ground cloves and 1 tbsp orange-blossom water until smooth. Roll into ropes 1 cm thick and set aside.
Step 3: Mix 3 tbsp orange-blossom water with ½ cup warm water and sprinkle it over the semolina, gathering it gently until it forms a soft dough that holds together without kneading.
Step 4: Heat the oven to 350°F (fan 325°F) and line two trays with baking paper.
Step 5: Take a walnut-sized piece of dough and roll it into a rope 2 cm thick. Flatten it into a strip, lay a date rope along the middle and fold the dough over to enclose it. Roll gently to seal, then cut into 15 cm lengths.
Step 6: Bend each length into a ring and press the ends together, smoothing the join with a damp finger.
Step 7: Pinch patterns along the top with a nakache tweezer, or mark them with the tines of a fork. Set on the trays.
Step 8: Bake for 20 to 25 minutes until firm and pale golden underneath; the tops should stay light.
25 minStep 9: Cool completely on the trays before moving them, as they are fragile while warm. Dust with 2 tbsp icing sugar if you like and store in a tin for up to 2 weeks.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ka'ak nakache (date-filled semolina rings) take?
- About 85 minutes in total: 60 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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