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Shared by Ayelet Izraeli

B'ebe b'Tamer

Yield: 3 dozenTime: 30 min + 50 min inactive

B'ebe b'Tamer

Yield: 3 dozenTime: 30 min + 50 min inactive

Family Journey

BaghdadAkko, Israel
Ramat Aviv

This recipe was shared by Ayelet Izraeli. Read more about her family in "An Iraqi Purim Tradition Lives On — Courtesy of a Granddaughter" and try her recipes for Iraqi Purim dough, hadgi coconut, and k'aakat.


  • 1/3 recipe Iraqi Purim Dough
  • 1 cup unsweetened date paste
  • 2 tablespoons unsalted butter
  • 1 egg, beaten
  • sesame seeds, for sprinkling


  • Step 1

    Preheat the oven to 350° and line a baking sheet with parchment paper.

  • Step 2

    Place the date paste and butter in a medium bowl and microwave for 1 minute. Mix until evenly combined and easy to work with. Add 30 seconds at a time in the microwave if needed. (Alternatively, heat in a small pan on the stove).

  • Step 3

    On a clean work surface, roll out one fourth of the dough into a ⅙” circle. Using a 3” diameter glass, cut circles in the dough. Reserve the leftover dough between the circles for k’aakat (see headnote).

  • Step 4

    Place 1 ½ teaspoons of the date mixture in the center of each circle. Gather the edges of the circle to the center and pinch closed making a small parcel. Then flip so the seam is down and flatten into a disc with the palm of your hand. Place on the prepared baking sheet. Repeat with remaining filling and dough.

  • Step 5

    Lightly brush each cookie with the egg and sprinkle with sesame seeds.

  • Step 6

    Using the handle of a wooden spoon dipped in the egg wash, make 3 holes in each cookie (to release any air pockets).

  • Step 7

    Bake, rotating the pan halfway through, until golden brown, 20-24 minutes (baking time will be longer if you bake more than one sheet of cookies at a time).

  • Step 8

    Let cool, then serve or freeze until serving.