Kahek B’ Ajweh, Aleppo Date BiscuitsPublished January 3, 2019
Aunt Lizzie’s Kahek B’Ajweh, are those Aleppo Date Biscuits we all love! Although Kahek is made throughout Syria and the Middle East, in all manner of spices, shapes and shortenings, these unusual biscuits will delight you. My grandmother, Sitto Naima, made her Kahek in a more traditional way, with a crunch and with lots of Middle Eastern spices. Aunt Lizzie’s version is more of a softer and decadent version, with a fragrant orange blossom scented date filling. It’s baked in the traditional crescent shape. Her Kahek B’Ajweh also includes the wonderful Mahlab spice, a signature of Aleppo baking. The secret, though, is in her shortening. The Kahek are often served with a side of homemade Syrian String Cheese, the very ingredient that makes up some of the shortening in this Kahek! What a unique flavor and texture it gives these Date Biscuits!
I remember that years ago, as a young married woman, I tasted her Kahek and knew I had to learn how to make them. Aunt Lizzie was gracious enough to give me her recipe at the time. I was surprised by the ingredient which really makes this Kahek so special! My husband and children called it their very favorite after tasting it for the first time! These yummy Aleppo Date Biscuits appeal to most people as a delicious after-dinner dessert, not too sweet, and perfect with a cup of tea or Arab coffee.
To learn how to make Aunt Lizzie Date Biscuits, her Kahek B’Ajweh, turn to page 26 of Sitto’s Kitchen II Cookbook. The recipe for homemade Syrian String Cheese is also in the cookbook, on page 16. You’ll love this secret ingredient that makes Aunt Lizzie’s Kahek “one-of-a-kind.” Believe me, these Aleppo Date Biscuits will make you as famous as our Aunt Lizzie!