Egyptian Eid cookies (Kahk)
Eid Mubarak in advance!
This is one of my serendipitous recipe finds!
I saw a tweet from Aljazeera about this earlier today, searched online and the rest is history.
I love love the scent it leaves after baking. Also one of the few Arabian treats i know with adjustable sugar content.
I customized my filling just because, you can fill with whatever you want,or leave plain.
And because it's my first time doing it I halved this recipe.
In a nutshell, it's AMAZING!
Egyptian Eid cookies (Kahk)
Eid Mubarak in advance!
This is one of my serendipitous recipe finds!
I saw a tweet from Aljazeera about this earlier today, searched online and the rest is history.
I love love the scent it leaves after baking. Also one of the few Arabian treats i know with adjustable sugar content.
I customized my filling just because, you can fill with whatever you want,or leave plain.
And because it's my first time doing it I halved this recipe.
In a nutshell, it's AMAZING!
Open in Cookpad AppSteps
- 1
Mix flour, salt, sugar, yeast and cinnamon in a bowl. Add in sesame if using.
- 2
Add in ghee, mix. Add water and mix until incorporated & consistent. Cover for an hour.
- 3
Make filling in the meantime.
- 4
Add ghee/butter on low heat, add flour. Cook until brownish.
- 5
Add honey and all the other ingredients.
- 6
Cook for a minute or 2. Put off heat and let it cool. It shouldn't be runny.
- 7
Divide into portions.
- 8
After an hour, divide dough into equal balls. (The cookies don't really rise so shape as you'd want to be.)
- 9
Make a dent, put filling in, roll and stamp using a fork (optional).
- 10
Bake for 15 to 20 minutes or until golden brown.
- 11
Sieve icing sugar on them after cooling for ganish.
- 12
I served mine with ginger tea.
- 13
- 14
Enjoy!
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