EgyptianEgyptian Kahk el Eid
Soft, buttery Eid cookies made with ghee, sesame and kahk spice, filled with agameya of honey and sesame, pressed into patterns and dusted with powdered sugar.
Makes: About 40 kahk, 5 cm across
- Prep:
- 1 hour and 20 minutes
- Cook:
- 25 minutes
- Waiting:
- 1 hour (Rest the dough for 30 minutes, and cool the kahk for 30 minutes before dusting.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Agameya
15 minutesMedium heatFor the agameya filling, melt the ghee in a small pan, stir in the flour for 3 minutes until golden, add the honey and sesame and cook for 5 to 7 minutes until very thick. Let it cool, then roll it into small balls.
Success cueA thick paste that holds its shape.
Watch outHot honey burns badly; let it cool before rolling.
- 02
Rubbing in
10 minutesHeat the oven to 180°C. Mix the flour, sesame, kahk spice, sugar, baking powder and salt in a bowl, pour the hot ghee over and rub it in with your fingers until it looks like wet sand.
Success cueEvery bit of flour is coated with ghee.
- 03
Dough
35 minutesDissolve the yeast in the warm milk, add it to the flour and knead lightly for 2 minutes into a soft dough. Cover and rest for 30 minutes.
Success cueA soft dough that does not stick to your hands.
- 04
Shaping
40 minutesFlatten a walnut-sized piece of dough in your palm, put a ball of agameya in the middle, close it and press it into a kahk mold or shape it into a round and decorate it with tongs.
Success cueClosed rounds with a clear pattern on top.
- 05
Baking
18 minutesOven heatBake on a tray for 15 to 18 minutes, until the bottoms are light golden but the tops stay pale.
Success cueGolden bottoms and pale tops.
- 06
Dusting
30 minutesLet the kahk cool completely on the tray, then dust it generously with powdered sugar.
Success cueA thick white coat of sugar.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Pour the ghee in hot and rub it into the flour before any liquid goes in; this is what makes kahk melt in the mouth.
- • Shape them all the same size so they bake evenly.
- • Store in an airtight tin for up to 2 weeks.
Common mistakes
- • Kneading the dough like bread, so the kahk turns hard.
- • Baking until the tops brown, which dries them out.
Serving ideasServe with tea or Arabic coffee on Eid morning.
Potential allergens
Wheat / gluten, Milk, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is kahk spice?
A ground mix sold in Egyptian spice shops, usually mahlab, anise, fennel and a little cinnamon. Use 1 teaspoon of ground anise if you cannot find it.
What else can I fill kahk with?
Date paste, chopped walnuts mixed with honey, or Turkish delight cut into cubes.
Why did my kahk crack?
The dough was too dry or overworked. Knead it only until it holds together.
