Kahk El Eid Recipe (Egyptian Eid Cookies)

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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.

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).

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.

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

See the recipe card for full information on ingredients and quantities.

Flour. I use all-purpose flour.

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. Dry Yeast leavens the dough and makes it light.

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. It will give the Kahk dough the rise that is needed.

Kahk essence. The essence of Kahk, or Reehet el Kahk is a special mix of spices especially made for Kahk, which gives it added flavour and aroma.

Tip: The main ingredient of the essence, traditionally, is the Mahlab. Mahlab is well ground together with anise, clove, cardamom, and fennel to prepare the essence of 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.

How To Make Kahk El Eid?

One: Preheat the oven to 160C/ 320F.

Two: 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).

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

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

Five: 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).

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

Seven: Bake the Kahk for 20-22 minutes until the bottom is golden brown. Allow them to cool completely, then dust with powdered sugar.

Helpful Tips!

Ensure that your toasted sesame seeds are not too dark, which may ruin the flavor.
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.

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.

FAQs

How can I tell if the Kahk dough is ready?

Roll the dough into a ball, and indent it with your finger. If the indentation remains without any cracks in the dough around it, consider your dough ready to go.

How can I tell if the Kahk is ready?

Ready Kahk should be pale gold in colour, with a medium brown coloured bottom. To confirm, you can cut a biscuit in half and see if it has been cooked through fully. If you find that the dough is still a bit wet at the centre, bake the Kahk for two more minutes.

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