Mix the yeast with the sugar and warm water until it becomes frothy. Place the flour and a pinch of salt in a large bowl. Heat the ghee just until warm, then remove from heat and add the butter to melt. Pour the warm ghee and melted butter over the flour immediately. Use a wooden spoon to mix, as the mixture will be very hot. Once the flour cools down a bit, use your hands to rub and knead the dough well with the palms of your hands for about 10 minutes until it becomes soft. Add the proofed yeast to the flour mixture and bring the dough together. Cover the dough.

Shape the dough into small balls and use a kahk mold or a fork to decorate the tops. For the agameya filling: Mix 2 tablespoons flour and 3 tablespoons ghee in a pan, then add 1 cup honey and 1 cup walnuts. Heat the ghee, add the flour, and cook until golden. Remove from heat, add the honey quickly while stirring, then return to the heat until the mixture thickens. Add the walnuts and let cool. Shape the filling into small balls for stuffing the cookies. Divide the dough into small balls, fill each with agameya, and decorate as desired.

For the Turkish delight (malban) filling: Mash the Turkish delight with a fork, add 2 tablespoons warm ghee, and, if desired, a little banana extract for extra flavor. Shape into small balls and use to fill the cookies. After shaping and filling the cookies, cover and let them rise until they feel light (kahk does not rise much, but should feel airy). Preheat the oven to 350°F (180°C) and bake for 10 to 12 minutes. You can use any filling you like, such as date paste.