cup (125 ml) warm water
tsp (1 ml) salt
pkg (2 1/4 tsp/11 ml) active dry yeast
cup (500 ml) all-purpose flour
tsp (2 ml) fennel seeds
tsp (2 ml) black onion seeds or black cumin seeds
tsp (1 ml) ground cardamom
cup (50 ml) vegetable oil
cup (250 ml) ground pitted dates
egg yolk, beaten
cup (50 ml) sesame seeds
1. Line two rimmed baking sheets with parchment paper; set aside. In small bowl, stir together warm water and salt; sprinkle yeast over top. Cover with plastic wrap; let stand for 10 minutes or until foamy.
2. Meanwhile, in large bowl, whisk together flour, fennel seeds, black onion seeds and cardamom until combined. Add oil and yeast mixture; using hands, mix together until soft dough forms. Cover bowl with damp clean tea towel; let stand in a warm place for 30 minutes.
3. Preheat oven to 400°F (200°C). Turn dough out onto floured surface. Punch down dough with closed hands. Form a walnut-sized ball of dough; make an indent in centre of dough using your finger. Fill indent with ground date paste; wrap dough around date paste to seal. Roll out ball into a 2 ½-inch (6 cm) circle; place on prepared baking sheet. Repeat with remaining dough and date paste for a total of 24 cookies. Brush with egg yolk; sprinkle with sesame seeds. One baking sheet at a time, bake in centre of oven for 10 to 12 minutes or until golden brown and cooked through.