Prepare the fillings first: Add the sesame seeds and butter to the fillings and mash well until combined.

Shape the Turkish delight and date fillings into small balls, arrange them on a tray, and refrigerate.

To make the kahk, heat the ghee in a pot until it is very hot. Test by sprinkling a little flour—if it sizzles, it's ready.

Dissolve the yeast and sugar in the cup of warm water. Cover and let it activate.

In a large bowl, mix the flour with the kahk spice, a pinch of salt, and the sesame seeds. Stir to combine.

Pour the hot ghee over the flour mixture and carefully mix with a long wooden spoon until the ghee is fully incorporated.

Let the mixture cool until it is comfortable to handle, then rub the flour and ghee together with your hands until all the flour absorbs the ghee.

Add the yeast mixture and knead gently until you have a soft, smooth, non-sticky dough that is easy to shape.

Let the dough rise for at least 30 minutes. Shape the dough as desired and fill with your favorite fillings.

Arrange the kahk on ungreased baking sheets and let them rest for another 30 minutes before baking.

Bake in a preheated oven at 350°F (180°C) until they turn a deep golden color.

Dust with powdered sugar and store in airtight plastic containers after they have completely cooled. Enjoy!