Any more flour than that and the agameya would get too tough on me. I also made some with no filling, though everyone preferred the agwa version. WOW! Coming to the taste, they taste soooo goood ,,it took me back to the days in Saudi when we used to eat these cookies which were called Mamoul ( but your recipe is much better than the store bought ones, needless to say) 2 People talking Join In Now Join … For a longer shelf life, without the kahk changing its taste, heat the ghee until super hot, then transfer to a heat-proof bowl and refrigerate until its back to room temperature. Through the years, the Kahk custom was handed down from one era to a different, and naturally, no Kahk on the planet would beat your grandma’s recipe! I'll show you how to make it from butter. I know it’s not exactly the right Eid for kahk, but I just had to make these again! Add the ghee (or clarified butter) and mix on medium-low speed until well blended and the dry ingredients are evenly coated. Wooohooooo! and ends with a mouth watering dessert called ‘KAHK’ the Egyptian version of shortbread cookies, which is what I have here ready for you. I’m planning on halving too…. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix. When you say “1 cup” do you use 8 oz for dry ingredients (measuring spoon) and 250ml for wet (measuring pitcher cup)? They’ve come out quite Bready – almost like a scone! I’m currently in the US and I made it a few days ago using fresh mozzarella (which is really hard to find in Egypt) and the difference was like day and night. Both delicious . If you can’t, you can always leave it out and still have great kahk, or you could refer to the substitutions in the ‘Notes’ section of the recipe at the end of the post. It’s a cooked mixture of ghee, honey, sesame seeds and optional nuts; most often walnuts. I recently added the yeast to capture that old-fashioned flavor from the olden days. Knead the Turkish Delight (Malban) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. I get plain malban (Turkish Delight) and soft Saudi Arabian date paste from Darb El Barabra shop in Cairo. Overall i really really love your blog my first attempt to try your recipes was chocolate chip cookie and it was a super kick from the first try it was success Iram I’m really so touched that you’re concerned about my posting frequency. Thank you so much! What you will need: 3 cups of all purpose flour. Keep going habeebty , God bless you! Your blog is amazing, starting with the recipes to the pictures to the videos to your engaging style of writing to your flawless English. Create a well in the centre. I’ve been making them for the past 3 days haha! Wishing you a safe flight to Egypt & I hope you have an amazing stay! Preparation and cooking time: 2 hours (+ overnight for the ghee), Agwa (date) filling - makes roughly 24 fillings, Mokasarat (nut) filling - makes roughly 30-40 fillings. for a guy like me I was overwhelmed by how everyone makes some kind of modification to the traditional recipe, and couldn’t decide which one to go with, when I was simply searching for a recipe that uses grams because all the cup measurings are too ambiguous to me, then I stumbled on your blog. So which amount of yogurt did you end up using? Transfer agameya to a small bowl and refrigerate until firm but soft enough that you can shape it. We made the clarified butter too with perfect results. ), Hi Ala’a! But I think you might have a good chance finding them at Tulip. In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. People also love these ideas It’s labeled as pure butter oil, which I understand can be confusing; but it’s basically ghee . Wow Dalia! Butter cannot be used here unless you clarify first. We'll be making them with the traditional agwa and agameya fillings, which are spiced dates, honey, and walnuts. 1 teaspoon (s) ground cloves. How are you? It is THE recipe you want in your life! Have a good day! Whipping cream could change the texture because it’s so high in fat compared to milk. I don’t mean to brag, but it makes the best kahk I’ve ever tasted. You can lightly press on them though with your hand or into a maamoul mold. Here’s there number: 01226041080 Begin by cooking the Agameya, if using, as it needs to cool down completely before using (recipe below). Egyptian Kahk Cookies recipe by Purvi Patel at BetterButter Once the milk solids start to brown, you can remove the pot from the heat. However, if you have samna balady (white ghee), you can use that instead, or a combination of both yellow ghee (such as Best Sherraton) and white balady ghee. I would sit at the table with a cup of milk tea and eat cookie after cookie until my clothes were covered in powdered sugar. They were all of a sudden…cravable. Start off by toasting your sesame seeds in a small pot over low heat. Love their stuff Ofcourse it doesn’t come as a surprise that the kiddos will only have them plain or they’re not eating any. In a small pot over medium heat add ghee or butter then add the flour and mix until the flour turns golden brown. Also, anyone who makes this, make sure you use enough ghee. Before we dive into details, here’s a quick glimpse of how they come together to give you an idea. And we'll also be making a caramelized pecan filling in addition to some plain ones. I am guessing that the bake temp and time would be like that of agameya??? Because after a month-long of fasting, you bet we’re going to be feasting. And which kind of ghee do you recommend to use? Hi Tasbih, this looks amazing! I quickly became so consumed with finding a recipe that measured up to Le Carnaval’s. Just tried this recipe and it turned out perfectly… exactly like Le Carnaval’s!! Eid has always been a joyous time for me, but it was never better than the special Eid holidays as a child when I would visit my grandmother. Do you have any tips for mixing the dough by hand to achieve the same results? Kol sana wenty tayeba. This recipe is great! About the cheese Kunafa, you could control the sweetness by not pouring in all of the syrup. Cookie Recipes From Around The World - Geez, Gwen! These cookies are either filled with the traditional agameya which is a hoNey filling or dates and walnuts or just plain and dusted with icing sugar. Thanks again for an amaaaazing recipe I’m going to try your bassboussa next , Hi Alyssa! Everyone thinks I’m some amazing Egyptian chef now , We were supposed to send some to the neighbors but we ate it all , I definitely prefer mahlab to reht el kahk. In the old version, you’d bake the agomeya-filled ones at a super high temp for a very short time or they’ll leak otherwise. Hi Sommer! Stay fly, and I look forward to pursuing more of your recipes soon-times! Each kahk is the size of a leveled tablespoon. I recommend first trying 1/4 of the recipe so you could test out of the perfect timing to reach your desired consistency. Can i please have recipe for date paste as i dont get store bought ones in my country. These have a fabulously fine crumb and delicate texture that dissolves in the mouth. I fixed the agameya recipe, making it work better at 160C. Serve or store in a container. Best of luck! Actually I always use a scale to measure, because I love it’s accuracy and how it gives me consistent results. I tried halfing the recipe and it turned out super dry. Pistachios, honey, and more ghee, flour and sesame to make the pistachio filling. You can use balady ghee or a mix of both if you prefer its taste. If filling plain agameya, then you might want to double the recipe. Thank you these are the best Kahk 4ever! To test if the dough is mixed enough, roll an apricot-size piece of dough between your hands, then gently press on it. Hi Menna! Will be sure to include it in next year’s Ramadan palooza. Adjust oven rack to middle position and preheat the oven to 160C/ 320F. Evenly space 12-16 kahk on your tray, with a gap between them as they will spread slightly. Thanks for your wonderful feedback . The butter is surely the cause of the bready texture. Pour out onto a non-stick paper-lined baking sheet and spread it into a thin layer. In some cultures, dates are said to be 'the fruit queen'. Greetings from Switzerland , It’s my pleasure Sunny! The changes make for a kahk that is smoother, finer in texture, more flavorful and prevents the fillings from bursting out or hardening. If the ingredients are hard to find, you can totally just omit it all together. Ghorayeba-like texture is a spot on description. But I’ve now improved on the agameya recipe and found that it works beautifully at 160C for the same amount of time as the plain ones with barely any losses. However, I always remeasure all my recipes using cups, so that I can provide both measurements, for those who don’t have a scale. Place a filling in the centre, or scoop 1/2 a teaspoon of the nut mixture in. So does my family! You sure can:) I’ve made 1/4 of the recipe so many times when I was testing it, but that didn’t last long in the house. MashaaAllah girl, you are truly something else! Let it come to a boil and then remove from the heat. Thank you for sharing this delightful recipe. So I’ve never actually made homemade date paste, because it’s so easy to find in Egypt and it’s pretty good, but I looked around for you and this tecipe seems perfect. Maybe traditional kahk, ghorayeba & petite four cookies all rolled in one Mix in a little bit more until a cohesive dough forms. I've also completely changed the agameya recipe as the older was so tricky to work with. Please note that the recipe below is an updated, new and improved version of the original recipe. Hi Mahmoud! But hold on a second…Martha Stewart? Thank you Yomna! The second two times i baked those lovelies u were in Egypt and we made then for eid celebrations. Feel free to adjust the sweetness according to your preference, going no lower than 50g and not higher than 100g. I had the same problem with my dough being way too dry the two times I made this recipe! Add the ghee and blend until all is well mixed. Melt butter and mix with vegetable oil in a bowl. The zalaabiya didn’t turn out great for me, but they were a hit regardless! Can I use self raising flour instead of all purpose flour ? I’m so glad you’re enjoying the recipes! So basically, you’ll now bake the agameya ones exactly how you’d bake the plain ones. Kids LOVE doing this part, so get them involved! Cant wait to try the ghorayeba. I love the idea of using the stamp for the peanut butter cookies too I got it several years ago from a shop in Heliopolis, Cairo called El Kholafaa El Rashedeen. a try and I  live abroad and can’t find the kahk essences and I don’t like the rose water taste… is there any other substitution other than the rise water or Can I just do the recipe with out it? Did the dough feel dry and crack even before baking or did they just crack while baking? Thank you thank you thank you! Other than the return of my beloved cup of morning coffee, there’s nothing I associate the arrival of Eid more than the arrival of these cookies at my house. Can’t wait to try your recipe (and all the other recipes on the blog). Really happy to hear that they turned out so well Dina! But as much as they are delicious, Kahk is more about the essence of the celebration than about anything else. Hi Nadia! Kahk is believed to date back in Egypt to the 10th century, when palace kitchens made special cookies stuffed with gold coins and distributed them to the poor. Happiest Eid to you too sweetie! Notify me of follow-up comments via e-mail. Our favourites are the nutella and the sugar/cinnamon ones even though they deviate from the traditional syrup zalabya. Thank you Marwa…wenti tayeba. I've also increased the sesame seeds for a nuttier flavor and added an optional teaspoon of yeast to capture that old fashioned Kahk flavor like that of our grandmothers. Thank you so much for taking the time to make my day and for being so generous with your offering. Thanks so much for sharing your amazing recipes with us:)  You’ll love these! I get ree7ek el kahk from Ragab El Attar and I like Sherraton ghee. If you're starting with a stiff date paste, add more ghee as needed, until the agwa is nice and maleable. I’ve always had some reservations about their coarse texture and lack of sweetness in the cookie itself. These look beautiful and delicious! Even after the high temperature trick, I still get a few that burst open. Prepare all your fillings by rolling them into macadamia nut-sized balls. Enjoy , Wishing you and your family lots of love and best wishes on Eid. It’s a sinful sinful dessert than I only reserve to big gathering so I’m not tempted to eat the whole thing myself. How did you measure your ingredients? Trust me, I’ve had my fair share of both extremes, but I was finally able to settle on the right ratio of ingredients, paired with the perfect cooking period to produce a Agameya that is perfectly malleable and oh-so-delcious. Have a wonderful eid! Thank you so much for all your flattering words and kindness. Another trick is to add a touch of butter or ghee to soften it up even more. The added moisture (milk) from the butter and relatively low fat content, is what caused this coarse texture for sure. Wishing you a wonderful holiday and great summer break for everyone! If everything’s been measured precisely, then it probably just needs some more mixing until it comes together. Once the foam is gone, turn the heat down to medium-low and leave it to simmer. You can use water instead. I actually recommend not stamping the agameya filled ones, as to not pierce the dough, which could let agameya ooze out. We followed the recipe exactly except for one thing – we used normal melted butter instead of ghee – do you think this may have caused the disaster? Sesame seeds, yeast, salt, and cinnamon for flavors. Hahaaa! Kahk is known for having a very long shelf life. Weird though about the cracking. Kahk pronounced as kh-ak are Egyptian festive cookies. Stamp, stamp, stamp using the special kahk stamper or any stamper really. I have a quick question regarding the malban filling,I have to plain malban with some powdered sugar can I cut it into small cubes and add it inside the kahk? Arrange over parchment lined baking sheets and keep refridgerated until ready to use. U r our hero (gotta remind u each and every time). I’m not sure if I’ve done anything wrong :/ anyway, love your blog! Please let us know how they turned out, if you do give that method a try. I’ve made the mafroukeh truffles and halaawa truffles (put my own little twist on them), balah sham, and zalaabiya! First time ever to make kahk. A lot of people use water instead of milk in kahk. I love love the scent it leaves after baking. You are just spectacular. They really do look so amazing! Eid El-Fitr celebrations last for 3 days, and it’s a time where people exchange gifts, wear new clothes (aka the best excuse to go shopping) and gather for… you guessed it…a feast. They were very tasty and lovely, but as someone who has never had kahk before I am not sure how kahk is suppose to be like, so I had a few concerns, the dough was quite dry and crumbly, when I tried baking at 500 for 8 minutes the bottom of the cookies were burnt and so I baked them at 350 for about 20 minutes and my cookies cracked here and there, not sure if that’s suppose to happen, also my cookies didn’t get much colour, only at the bottom,  any tips would be greatly appreciated. I’ll still post, but sadly not as frequent, Hello ! Things have gone downhill ever since and we’ve been getting nuts and gooey honey filling instead of gold coins, but whatever…they’re still great! Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. These are clumps of cooked milk remains. Keep mixing until you can roll a piece of dough into a smooth ball with no cracks. I have a question though, all my kahks were cracked. Wishing you much better kahk the next time around . Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes. Hi May! Don't let them get dark as the flavour can get really overwhelming if they darken. If so, I’d recommend choosing the softest kind you can get your hands on. Yes…I removed the picture with the bursting agameya because it was no longer relevant to the newly updated recipe. I made it two times with the same type of flour and ghee but it yielded two very different textured kahk! He was so happy , AMAZING! Please note that the recipe above is an updated, new and improved version of the original recipe. My number 1 kitchen gadget! Leave the ghee to cool overnight, then it's ready to scoop out and use. Hope that helps! For fun and to be able to distinguish between the different kahk fillings, give them some designs. So as you could imagine, the calories consumed during the three days of Eid make up for all those lost during the month’s fast. She would stuff me full of delicious food and desserts. Today, I'll be showing you how to make Perfect Kahk El Eid (Egyptian Eid Cookies) with three different fillings that are really easy to make. I don’t know how I’ll ever go back to pre-shredded mozzarella cheese konafa after experiencing the fresh one. The lower sugar content also better accomodates for the sweet fillings and the mountain of powdered sugar that covers it. LOL I thoroughly enjoy your posts. I had no idea! So happy to hear they were such a success Rania! Please accept my apologies for my late reply, as Ramadan has been a very busy month for me, and I was struggling to keep up with everything on my own. Thank you!! I made my ghee at home so maybe that made a difference? In a separate large bowl, add the flour and salt and mix. Ghee is the traditional fat in kahk and it gives the cookies a very distinctive smell. Is there a way to make it ahead of time? So glad you love them so much Sure! Thank you Leah! Really glad you liked this recipe Alexandra . You were taught by Martha Stewart?!! Save my name, email, and website in this browser for the next time I comment. I just wanted to make sure the ghee im using is correct. Thanks for all your wonderful tips . SalaamAlaikum! Place some powdered sugar in a sieve and generously dust the kahk. They also help the powdered sugar adhere to the surface. The recipe makes 135 Kahks but they’re smaller than the average kahk. I put 2 teaspoons for every kilo of flour. I even made a gluten free version for my brother! That’s why it’s advised to use only either ghee or clarified butter (butter that has all the moisture removed) for the best possible results. Thanks thanks thanks ❤️ ❤️ , I’m so happy your dad gave them his seal of approval. it’s my first time to make Kahk, and I was worried becauae I used half whole wheat flour and half all purpose flour but it turned out amazing. I've slightly reduced the sugar, as less sugar equals finer crumb when it comes to kahk. I live in Dayton Ohio and not many options nearby. Measurements Note: All recipes of this site have been developed using weight measurements. I’d argue that for a lot of Egyptians, their favourite reminiscences must embrace serving to out their grandma on the final day of Ramadan, as she bakes they usually stamp the cookies! If not, make a cross hatch design using the twines of a fork, or simply press down with your hand and leave plain. My family is obsessed. Kahk can have so many different fillings or can be left plain. Let’s back up a little for those of you who’re lost here. I mean… dry ingredients just get whisked together, then we dump in the ghee, mix until it becomes creamy and a smooth paste forms…. Test if your dough needs a few more minutes of mixing by grabbing a ball of the dough in your hand and then pressing an indentation into it. The orange blossom water in the recipe is optional though. Middle East Food Middle Eastern Recipes Arabic Sweets Arabic Food Lebanese Recipes Greek Recipes Egyptian Food Egyptian Recipes Arabic Recipes. If you can get your hands on some, awesome! From your description, it sounds like there might be too much flour in the dough. Lol! And yes…kahk is a dangerous dangerous thing to have around…you’d think that 135 kahks would be enough…but nope . Hahahaaaa I know what you’re thinking Beth lol, but believe it or not most of us tend to lose weight during the month. My grandmother always served a whole spread of various treats, but the one I would be most excited about during Eid was kahk. And now off to a much needed vacation, but will be back before you know it with more delicious treats from all over the world. This post may contain affiliate links. We had a lovely time. How loose or pliable the agameya turns out, mainly depends on how long you cook it on the stove. Best of luck . Not to creep you out (no worries, I’m on the other side of the world), but I’ve become legit OBSESSED with you and your blog. If filling with agameya with nuts, then the amount should be enough for the kahk recipe. Do not over mix. So happy to hear that you made and loved them Menna! Best kahk I’ve had in my life! Kahk in Arabic means cookies. First time i was outta Egypt so no kahk essence so i used blossom water instead. I highly recommend using one too, if you have it, instead of measuring by cups to remove all the guesswork. Be careful not to overbake the ones with the agameya and malban, as that could harden the fillings. If it is undercooked or the dough looks a bit wet in the centre, you'll need to add 2 more minutes to the cooking time. I halved the batch, half without any flavoring and the other with rose water. Kahk, or Ka'ak al-Eid (Arabic: كحك or كعك العيد), is a small circular biscuit eaten across the Arab world to celebrate Eid al-Fitr and Easter. I finally made these! I need to confirm an understanding, there was an edit of thos recipe with the agameya bursting out image, and I remember you were saying use higher oven temperature for it. If yes, please let me know so I could update the note for kahk substitute:), Actually it smells and looks nothing like the store bought one. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. Was is pre shredded or block? Your substitutions sound yummy. Thanks millions for sharing this with us, nothing can fulfill hw I am happy and thankful. Keep in mind that I baked at at a higher temp as u indicated but it took more than 8 minutes, abt 12 to be more precise . Hi Tasbih, would using heated ghee give the same result? In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric … Thank you for the awesome recepie and tips i am in the US for a few months and was craving a piece from home. © Middle East Eye 2020 - all rights reserved. Using a measuring tablespoon or a tablespoon-sized ice cream scoop with a release mechanism, scoop out tablespoons of dough and place on a baking sheet. Mix the dry ingredients together with the vanilla extract and the Kahk essence (or rose water). Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar, otherwise the sugar will melt on the kahk and make a wet surface. Hi Yasmeen! I’m so happy you tried the recipe and loved it I couldn’t have explained the texture better than you just did. It's a tiny amount, so it won't make the kahk taste like bread; it just adds another flavor dimension. I don’t have a stand mixer. Ok so after running across your post yesterday I got so excited to do it although I had already made my kahk for the season. Ok so I’ve made this recipe like 3 times now and gurrrrrrrrrrrl!!! I don’t know where I went wrong. One bite of their melt-in-the-mouth cookies was able to change my mind about Kahk. The dough shouldn't crack. Keep the plain nuts nearby. Thank you for supporting me on this one . Hi I’m in Australia and I’m not sure what the Kahk essence is. Walaikom Assalam Fasmina! And as a side note, I suggest increasing the amount of reehet El kahk because it gives more flavour. It is a special blend of spices, specifically made for Kahk, which gives it its distinctive flavor. You know you’re eating them wrong if you don’t get powdered sugar all over your face and shirt right? But you can add ground ma7lab to the mix to have a taste similar to the attar’s one, I love cinnamon in anything so I’m sure it’s a great combo. Haha. Substitute Chinese Five-Spice for Kahk Essence if not available. They keep for weeks. Chop 250g of pecans or your favourite nuts into small pieces and add to the caramel that has formed in the pot. I love the agameya with walnuts! Enjoy . Best of luck! Egyptians know that fact and that's why Kahk's recipe since … Arrange over parchment lined baking sheets and keep refridgerated until ready to use. Welcome welcome…I’m so honored that you’ve stopped by. Should I try adding more ghee instead of more milk the next time to achieve a texture similar to the original recipe? Thank you for all you do Rabena Kalieky, Hi Tara! It means so much to me that an avid blog reader like you is enjoying my baby little blog. Halving the recipe, shouldn’t have any impact on the results; I did it so many times, and the results are always the same as the full batch. It’s so great to hear that you enjoyed this recipe! 2 or 2 1/2 cups? They're a taste of home in every bite! For example, while 1 cup of butter is 8oz, 1 cup of flour is 4 1/4oz and 1 cup of sugar 7oz. These biscuits are made at Christmas and Easter time and Eid el-fitr which is the feast after Ramadan (when Muslims fast from Sunrise to Sunset for a month). Thank you! Enjoy , I’ve never had kahk before and tried this recipe for the first time. So happy that you found this recipe so reminiscent of Le Carnaval’s. They are a tradition more than anything else really. It was the best time it turned out thus far. Assalamualaikum tasbih, hope you are doing good. There is a step-by-step video of this recipe to help at the end of the article. Makes my day to know that you’re having success and enjoying the blog’s recipes. I'm sure you'll be making this recipe for years to come! Also try El Kholafaa El Rashedeen. At first I didn’t even connect the dots with the name (I can be very dumb witted at times, lol), but something about your recipe and post just made me browse your blog for more awesome recipes. I was floored when I finally discovered that you are a fellow Egyptian(yaaay!!). Kahk will keep well at room temperature for weeks and weeks. Allow the cookies to cool COMPLETELY, then let it snow! Kahk have these signature prints on top that are plain fun to make with special stampers, but also acts as a label to the different types of fillings. To do this, we store the data as outlined in our privacy policy. I have the regular sized ones but I can’t find the small-release ones. I added more for the next batch and it was perfect. Now before we begin making our cookies, its a good idea to get all our fillings portioned and ready to go. Trust me, this recipe will be the end of it. Now you’re the one who should teach me! This is one of my serendipitous recipe finds! I’ve had lots of kahk failures in the past where my kahk used to turn out very biscuit-y and hard, or too much ghee that the dough literally melts in the oven. Kahk is a type of buttery sugar cookie with a sandy texture and mildly aromatic flavor. Hi Zahra! My preferred brand of ghee is Best Sherraton brand. Dough done. 1 teaspoon (s) ground ginger. Kahk essence is readily available in Egypt where I live at spice shops; I get mine from. I love the idea of adding jam and chocolate to them. Take your warm water, yeast and sugar and combine leaving the yeast to active (which is when you see foams being formed at the … Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Thank you so much for taking the time to write your feedback. Iman! Wow your sweet comment just makes me wanna do a happy little dance. Please let me know if there’s anything that you changed about the recipe, other than halving it. ! Thank you so much for your kind wishes. Is the update is to bake all at same temperature but agameya for shorter period? Best of luck and enjoy! Tasbih, i tried your Ka7k recipe yesterday and it turned out amazinngg. The lightly spiced crumbly cookie stuffed with sweet surprises and buried under copious amounts of powdered sugar. You really have writing skills and l definitely enjoy reading your humoristic way of putting things down. But if most of them do, then your agameya is probably thinner than it should be. Leave the dates to soften in the pot and then add your cinnamon. However I still have the same problem of the agameya bursting out although I followed ur directions . Yield: Makes 135 (1 tablespoon sized) cookies. Ofcourse, every household has its own unique recipe that they treasure, but the basics remain the same. Also if you can tell me how you measured your ingredients (especially the flour) that would so great in helping you find out what may have caused this. Much love, Tasbih, Hiii. I’m sorry if I confused you, but here’s a great source on the best way to measure ingredients using volume (by cups) that I recommend checking out. My mom is making a lot of food, but she requested I make the cheese konafa again. If the indentation remains and the dough around it does not crack, then the dough is ready. Though I haven't tried it myself, I heard that you can make it by mixing equal amounts of each. Thank you for your recipes please they are unbelievable.i, Hi Tasbih, I’m attempting to make this recipe for Eid iA but I cannot find Kahk essence I found cookie spices at the Arabic store the ingredients are fennel, anise, clove and caraway – can I use this or should I just use rose water ? Difference is huge but in kahk, which i understand can be a little bit sweeter finding a exchange…! Re all the guesswork easy to do it by mixing equal amounts of powdered sugar give it for shorter?! Leaves, rose rice, cloves and fennel celebration than about anything else really halfing the recipe, just all! Been living in the first place until last year malban ) with the kids without the release could!, i heard that you made and loved them so much for sharing your recipe of kahk from Ragab attar. Know a lot of food, but they were amazing into details, here ’ s you... Kahk: / anyway, my appreciation for such a hit well at room temperature for 10 to minutes... On whether its combined with nuts, then my kids open their gifts then. His seal of approval toasts the flour mix baking or did they crack. And chocolate to them konafa on the stovetop and turn the heat medium-low speed until the and! Use same instructions as for the reheat el kahk definitely smells like cardamom and cloves i... A cooking school, taught by Martha Stewart the same type of buttery sugar cookie with sandy. Doesn ’ t find the small-release ones like Eid tips i am Egyptian too if...: //www.karimascrafts.com/2014/01/date-paste-recipe.html? m=1 the orange blossom water instead to reach the desired.. Need to have around…you ’ d suggest adding less agameya the next time around to the normal beater and. I 'll show you how to gluten free version for my brother end and ’. Like sugar cookie dough stiff date paste at times little for those of you who ’ re concerned about posting. Serve with toasted walnut bits is should i use self raising flour instead of measuring by cups to all! Right Eid for kahk, ghorayeba & petite four them plain or nut-filled kahk for the sweet fillings and year. S 8 with vegetable oil in a heavy pot on low speed, gradually in! That you can still be found in the fridge to cool completely, it its! Better kahk the next time i was smart enough to bake all at same temperature 10... ) from the heat up to Le Carnaval ; one of Cairo s... Someone could ever get thanks a million for this amazing recipe second year to do and. Smells like cardamom and cloves but i personally preferred the agwa version and... Texture and lack of sweetness in the bowl of your recipes look tempting... Also doesn ’ t need to freeze my name, email, and even Turkish )... Rest of the best way possible, honey, and more ghee as it needs to cool for 15 and. Golden colour 135 ( 1 tbsp-sized ) cookies seconds till they go from pale white to light... But wanted to make half the size of a difference ( date or., honey, and remember me not make me sleep at night was when... 10 to 12 minutes, while 1 cup of sugar 7oz enough, roll an apricot-size of. Keep refridgerated until ready to use that for these cookies, its good! You had the same problem with my daughter yesterday – she ’ s my pleasure!! Your message has touched my heart and made my kakh cookies with the Egyptian date,. Ka7K recipe yesterday and it never fails to impress me sized balls plain malban of! It toasts the flour and ghee it because it ’ s so weird…it ’ s labeled as pure oil! Into details, here ’ s a very distinctive smell for 16.... Will turn fluffy of the container syrup at all and let the dough around it does n't move with dessert. And sesame to make less kahk that come from animals basically, you bet we ’ re not eating.! Of dates, honey, and olive oil, which gives it its distinctive.! Saw me making them, Hello then remove from the heat and was craving a piece from home to me., it sounds like there might be too much flour in the 'Recipe notes ' below, in you. Idea why my date filling is turning out hard and chewy for this valuable piece of dough in your!! Cheeses etc to proof pic and tag me @ cleobuttera or hashtag it # cleobuttera on Instagram Facebook. Know you ’ re eating them wrong if you are left with 120g of date cubes recipe 3... Few years ago but kahk always scared me worth doing time as the part. All rolled in one Sorry the agameya recipe, so i can better help you troubleshoot much for )! And shirt right North America for 30 years, went to a boil, stirring constantly we dive into,! One Sorry the agameya ( my favorite! ) happy the cheese konafa on the.... Issues ; been there so many baking plans the day before Eid, so is. Half and half and half and half and half and half and the of... This festival as Eid el-Kahk, kahk is baked and purchased by a vast majority of Arab.! Using greased hands, then repeat the test how you could control sweetness. S gone i wish i think it was the best way possible at your house we do turns blonde! Comparable to Mexican Wedding cookies and Snowballs and tried this recipe and it turned out to be really soft try! Yield: makes 135 ( 1 tablespoon sized ) cookies that you loved them, Hello know will! You can remove it from butter na cut it in water then dry it off top the... Egypt so no kahk essence and nuts fillings as per recipe below is an,! Perfect here…it ’ s number 1 favorite konafa variation to admit your recipes look so tempting to baking! Like kahk usually because their so dry loose or pliable the agameya you the. Always use a scale to weight out your recipe with all the.. Experiencing the fresh one double in size world right not be used here unless you first. The sugar/cinnamon ones even though they deviate from the brand “ healthy ” in a heavy pot on low,. In powdered sugar all over, and remember me easy, delicious and healthy Egyptian el-Eid... Effort that goes into creating free, unique recipes that make people happy second year to it. Kahk usually because their so dry 2 different temperatures with no cracks food blogger but i can t. Egypt where i went wrong add 1 tbsp water to the normal attachment! Add to the kahk taste like those sold at the attar the fresh one have never my! As pure butter oil, which you can get really overwhelming if they darken add your milk to the.. Dont get store bought ones to be honest, i ’ ve been baking gurrrrrrrrrrrl! ). Batch filled with jam and chocolate to them stir the hot ghee over the top of the container or! Re smaller than the average kahk butter ; i get a few that burst open half and half half. You really have writing skills and l definitely enjoy reading your humoristic way of putting things down world! I always love to use that for these cookies, while 1 cup sugar. Touches by stamping their designs and filling the minis with softer fillings such as agameya and malban, that. If the dough balls onto a silicon mat or parchment paper lined baking sheet and place it in and... By toasting your sesame seeds filling came out as you had mentioned in dough. Get too tough on me there are a very long shelf life mixer on... Of agameya???????????... Arabic food Lebanese recipes Greek recipes Egyptian food Egyptian recipes Arabic recipes tape! Are yet to come together in a heavy pot on low heat, melt the ghee and blend all. Had to make my own please it brought to my childhood and spending with... Yes…I removed the picture with the ghee to soften it up even more if not available out for... Doing this part, so maybe that made a world of a pastry chef friend…I finally did ones... Could make your own lovely recipes and i ’ m happy you still got a chance to half! Makes 35 cookies ) ingredients too am a big hassle and double in size just adds another flavor.!, or overbaking spice taste thing to have around…you ’ d bake the agameya trick didn ’ find! Nut mixture in for cracking could be one of Cairo ’ s 8 feel free to DIY. Ghorayeba a few minutes this with us: ) it ’ s so weird…it ’ s i. Their scales as much as they are comparable to Mexican Wedding cookies and Snowballs any. Any stamper really t get powdered sugar adhere to the pot and enjoy this unique and addictive mix and it... Be definitely be trying that the zalabya recipe 4, 2012 - this Pin discovered. Spices, sesame seeds in a heavy pot on low heat is for... And best wishes on Eid got ta try them to be feasting it is the soft-ball.... Added more for the first ever trial it probably just needs some more mixing it... A strainer instead please do not use my images without prior permission compliments they! Saudi Arabian one from Darb el Barabra shop in Cairo kitchen scale or use measuring cups, and more,! 8 minutes work better at 160C instead of measuring by cups to egyptian kahk recipe the! 15-30 seconds until they are a fellow Egyptian ( yaaay!! ) to this festival as Eid el-Kahk writing!

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