Visit an Egyptian household, and any celebration without Kahk El Eid (Egyptian Eid Cookies) will be a rare sight. Especially now that Ramadan has almost reached its end, almost every traditional Egyptian family will soon gear up in preparation for these delightful cookies.

Also, check Kunafa and Mahalabia.

What Is Kahk?

For those of you who have never heard of Kahk, they are tiny, round Egyptian cookies (usually with some design stamped on them) that form a traditional dessert or snack for Eid-ul-Fitr, the three-day celebration that marks the end of Ramadan. This tradition is the reason why they are also called Kahk-el-Eid (cookies of the feast). They also form a part of the menu of other occasions like Easter, weddings, etc., in Egypt.

The thing that makes these cookies such a widely adored dish is the fine buttery crumb and the way in which they melt in your mouth. Their delicate texture dissolves the moment you take a bit to give way to a stronger burst of flavour, depending on the fillings that the chef has chosen to go with.

What Is Kahk Essence? And How to Make it?

The essence of Kahk, or the Reehet el Kahk, lends its own charm to the Kahk. The Reehet el Kahk is a special mix of spices especially made for Kahk, which gives it added flavour and aroma. The main ingredient of the essence, traditionally, is the Mahlab which is an aromatic spice made from the seeds of the prunus mahaleb cherry. Mahlab is well ground together with anise, clove, cardamom, and fennel to prepare the essence of the Kahk.

Kahk History

Kahk dates back to as early as 10th century Egypt. The cookies used to be molded in different ornamental and geometrical forms, and every design stamped on them had a story behind it. The Kahk that came from the palace kitchens for the poor were stuffed with gold coins!

Even though no one is going to hand us gold-stuffed Kahk today, the greatness of the dish hasn’t deteriorated a bit! So, let’s get our hands dirty and actually make it!

Why Does This Recipe Work?

• The wide variety of options in terms of fillings of the Kahk can help you ensure that there is something suited to everyone’s taste.
• The long shelf life contributes to the Kahk being a great quick bite when you are famished.
• Since Kahk is basically a variety of cookies, it can be eaten at any time of the day.
• Unlike regular cookies, the dough of Kahk is not sweet. This gives you better control over the sweetness of the recipe and lets you vary it from person to person according to preferences.

Kahk El Eid Ingredients

All-purpose flour. All-purpose Flour is the base ingredient of the recipe. It will be used to prepare the Kahk dough.

Ghee. It is nothing but clarified simmered butter. It gives a distinct traditional flavour and aroma to the Kahk and is also better than butter in making Kahk.

Dry yeast. Just like in every other baking process, Dry Yeast leavens the dough and makes it light and sponge-like.

Powdered sugar. A generous amount of Powdered Sugar to top the Kahk goes well with the spicy flavour of the rest of the Kahk.

Baking powder. How can one talk about baking and not mention Baking Powder in the process? Baking powder will give the Kahk dough the rise that is needed.

Kahk essence. Being the mixture of spices that the Kahk Essence is, it will give the Kahk a very nuanced and spicy flavour and aroma.

Vanilla extract. Vanilla Extract not only adds its own subtle sweet flavour but also works towards enhancing the flavour of the other ingredients in the Kahk.

Toasted sesame seeds. Toasted Sesame Seeds will add a nutty flavour to the Kahk and will add a crunch to every bite.

Milk. It is the principal moistener of the dough. It will help in browning, activating the gluten, and also increasing the tenderness of the Kahk.

How To Make Kahk El Eid?

Preheat the oven to 160C/ 320F.

In a large mixing bowl, whisk together the flour, powdered sugar, baking powder, sesame seeds, salt, instant yeast, and Kahk essence until combined (you can use a stand mixer or electric hand mixture).

Now, add the ghee and mix for 2-3 minutes until everything is well blended and the dough turns crumbly.

Add in the milk and vanilla extract; do this gradually and do not over mix.

Scoop out a tablespoon of the dough and roll it in a ball, then place it on a baking sheet; repeat making balls (leave space between each one).

Now, decorate your Kahk by pressing it gently into a Maamoul mould or using a Kahk stamper.

Bake the Kahk for 20-22 minutes until the bottom is golden brown.

Allow them to cool completely, then dust with powdered sugar.

Top Tips!

• Ensure that your toasted sesame seeds are not too dark. This can lead to the sesame seeds having an overwhelming flavour which will ruin the flavour of the Kahk.
• If you are looking to fill and decorate your Kahk, place the balls of dough in the fridge for around half an hour to make working with them easier.
• Avoid heating up the ghee as people usually would. This causes trouble with digestion and heartburn issues for a lot of people.
• You can top the Kahk with pistachio or almonds if you like.
• Even though the Kahk has already been garnished with powdered sugar, dip it in some more sugar just before serving it.
• If you don't want to use ghee, you can use clarified butter instead.

Some Variations

You may try adding fillings to the Kahk, such as:

• Agameya filling – Stir some honey into the mixture of the dough. Once it has been mixed well, add chopped walnuts and mix them in.
• Agwa filling – Add dates chopped into cubes to the dough fixture.
• Mokasarat – Chop your favourite nuts into small pieces and add them to the Kahk dough.
• Turkish Delight – A traditional Turkish candy made with starch and sugar that comes in a variety of flavours.

These are just a few of the fillings you can try out.

Serving Suggestions

• Kahk can be served as stand-alone snacks or desserts. Traditionally, they are sent as gifts to friends and family.
• Kahk goes well with a morning or evening cup of tea or coffee.
• You can try Kahk alongside a glass of Shay Bel Laban or milk tea.

FAQs

More Middle eastern recipes

• Baklava Rolls
• Egyptian Basbousa Recipe (Semolina Cake)
• Mini Kunafa With Ricotta Cheese

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