Farmer's Date-Filled Qurs Bread
A traditional farmhouse-style filled bread, fragrant with anise and fennel and stuffed with buttery cinnamon dates.
Farmer's qurs is a traditional sweet bread from the countryside, its dough scented with anise and fennel and filled with date paste and cinnamon. It is shaped into discs and baked until the tops turn golden, combining the softness of the dough with the warm flavour of dates. It is served with tea in the morning or evening.
How to Prepare
1. Dissolve the sugar and yeast in the warm milk and leave until foamy.
2. Combine the flour with anise, fennel and salt, then add the yogurt, clotted cream, vinegar and the butter-oil mix.
3. Pour in the yeast milk and knead into a soft dough; cover and rest until doubled.
4. Blend the date paste with cinnamon and butter into a smooth filling.
5. Divide the dough, fill each piece with the dates and shape into flat discs.
6. Bake in a hot oven until golden. Serve warm.
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Grind the anise and fennel fresh for the most fragrant dough.
Ingredient Swaps
Ready date paste can be replaced with pitted dates mashed with a little butter. If fennel is unavailable, anise alone can be used, or nigella seeds added for a different flavour. The cream in the dough can also be replaced with full-fat yogurt for a soft dough.
Common Questions
Why is the dough left to double?
Proofing gives the dough lightness and softness, so leave it in a warm place until doubled in size.
How do I keep the filling from leaking during baking?
Seal the edges of the dough well around the dates before shaping into discs.
What is the role of anise and fennel?
They give the qurs its distinctive rustic flavour and aromatic scent.
Can the filling be made ahead?
Yes, mix the date paste with cinnamon and butter and keep it until filling time.
How do I keep the qurs soft after baking?
Store it in an airtight container once cooled so it stays soft for days.
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