Tamari and Kaak Sweet Syrian Pastries

Ingredients

• 4 cups (400 g) Flour for tamari
• 1.5 cups (300 ml) Warm water for tamari
• 4 cups (400 g) Flour for kaak
• 1.5 cups (300 ml) Warm water for kaak
• 1 tsp Sugar for kaak
• ¼ tsp Salt for kaak
• ½ liter Vegetable oil
• Date molasses
• Tahini
• Sesame seeds
• Powdered sugar
• Bananas
• A pinch of flour Additional flour for dusting while shaping

Instructions

1. Sift the flour for the tamari into the mixing bowl so that no lumps remain in the dough.
2. Put the warm water for the tamari in the mixing bowl, then gradually add the sifted flour until a soft dough forms.
3. Knead the tamari dough well in the mixing bowl for long enough until it becomes smooth, because kneading is the secret to successful dough.
4. Pour an amount of vegetable oil into a tray.
5. Cut the tamari dough in the tray of oil into pieces of the desired size, then coat each piece with oil on all sides in the tray.
6. Cover the tamari dough pieces in the tray with plastic wrap and leave them to rest in the oil for 1 to 2 hours.
7. Put the warm water for the kaak in the mixing bowl, then add the sugar and salt and dissolve them.
8. Add the sifted flour to the kaak mixing bowl and knead until you have a soft, smooth, non-sticky dough.
9. Place a clean cloth in the tray for shaping the kaak.
10. Cut the kaak dough into pieces that are smaller and thicker than the tamari pieces. If the pieces stick while cutting, dip them in flour, then place them on the cloth in the tray.
11. Cover the kaak dough pieces with the cloth, or keep them covered, so they can rest briefly and do not dry out.
12. Fill a deep frying pan with enough oil to immerse the tamari, then heat the oil until hot but not excessively hot.
13. Oil the work surface and oil your hands before stretching the tamari dough on the work surface.
14. Take a piece of tamari dough that has rested in the oil and stretch it by hand on the oiled work surface until it is very thin.
15. Lower the stretched tamari dough into the hot oil for only a few seconds, then lift it out immediately.
16. Place the fried tamari on a strainer over a bowl to drain the oil.
17. Once the tamari has cooled completely, place it in a bag so it does not dry out.
18. Roll each piece of kaak dough out slightly with a rolling pin on the work surface.
19. Heat a completely dry frying pan over high heat to prepare the kaak, without any oil or ghee.
20. Place each kaak piece in the hot dry pan and cook it for about half a minute on each side, without letting it brown too much.
21. Transfer the kaak pieces from the pan to a covered place so they remain soft.
22. To assemble and serve a portion, place one piece of tamari on the work surface and flatten it.
23. Spread date molasses over the tamari piece.
24. Place a fresh piece of kaak on top of the date molasses.
25. Sprinkle powdered sugar and sesame seeds over the kaak.
26. Add banana over the filling if desired.
27. Wrap the tamari over the filling, then turn the roll onto the other side.
28. Spread tahini over the other side of the roll, then sprinkle with powdered sugar and sesame seeds.
29. Serve the tamari and kaak once assembled.