… where the gods of fertility and creation …


… the name of the village derives from the names of two gods, Aon,the God of Fertility and Abel, the God of Creation, thus Aon-Abel, which by the passing of centuries and the change of languages that the region experienced was corrupted into Ain-Ebel.

Watercolor painting by Ghassan Rached

…. others believe that the name of Ain-Ebel derives from two words, “Ain” and “Ibl”. The first means spring as many places in Lebanon are named, and the second word means irrigation. Combined in one (Ain-Ebel) the two words mean the spring of irrigation.

kaak bi tamr from ain ebel 1

What we do know is, that these cookies come from Ain Ebel. These are “Kaak bi Tamr” from Ain Ebel, or “Cookies with Dates” from Ain Ebel. Simmilar to Ma’amoul. Usually prepared right around the Easter holidays.

Ma’amoul are small shortbread pastries filled with dates, pistachios or walnuts. They are popular in Levantine cuisine and in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. (My post “delicious opulence and comfortable luxury“)

kaak bi tamr from ain ebel 3

This box of “Kaak bi Tamr” was an Easter offering from my brother in law’s mother in law. Easter, like every easter this box comes into our home. Yes, mother in law is from Ain Ebel … Thank You Cleo …

Arousset el Jnoub, Ain-Ebel, is known for its beautiful scenery, amiable people, and jovial atmosphere. Situated in the heart of the South of Lebanon, Ain-Ebel occupies several hills with elevations ranging from 750 to 850 meters above sea level.

kaak bi tamr from ain ebel 2

Round biscuit like cookies filled with a filling of dates. Crisp on the outside, and chewy on the inside …. not to sweet, ….  a peppery taste to it, …. the perfect companion to a morning-cup of jawa on the terrace.

kaak bi tamr from ain ebel 5

First I was playing with them, got out my camera and took a couple of shots. Playing with food in one of my things …. taking pictures …. and playing some more …

kaak bi tamr from ain ebel 4

Research did not reveal any recipes or instructions …. not even a faint hint of an idea. I will try to get behind it …. for another blog ….





Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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