Kahk are very special cookies that Arabic families bake especially for Eid. There is slight difference between each country but all do it in the same time to make their family happy.

Main ingredients : Sugar, flour, Ghee, Agameya
Time of preparation : 160 minutes
Time of cooking : 30 minutes

• 4 tbsp Ghee
• 1 kg Ghee,or yellow butter
• 15 Cardamom
• 1 tbsp Cinnamon
• 10 Cloves
• 1 tsp Salt
• 4 tbsp Sesame
• 4 tbsp Flour
• 2 kg Flour
• 2 cups Honey
• 3 cups Water,warm just before boiling
• 6 tbsp Yeast
• 8 tbsp Nuts,semi crushed and toasted
• 4 tbsp Kahk Extract
• 1/2 tsp Kahk Extract

Directions

1. In medium nonstick pan melt 4 tbsp ghee then add 4tbsp flour and stir for 2 minutes. Take care flour must maintain its color.
2. Add sesames and stir for 1 minutes then remove from heat. Add honey and stir until smooth. Put it back to heat and stir until thicken. Remove and set aside
3. Ground cardamom, cloves and cinnamon all together then pass through fine sieve. Put in a plastic bowl and set aside.
4. In medium deep pan melt ghee or butter until bobbling, but take cares don't burn. Set aside
5. In small skillet heat and stir sesames in ½ tbsp ghee until golden brown.
6. In very large plastic bowl put flour; add salt, sesames, and grounded spices mixture and stir all together. Gradually add melted ghee or butter while stirring using wood spoon. Continue to stir until ghee or butter is less hot and you can use your hand
7. Main while put yeast in ½ cup water and add to it 1tsp sugar. Stir and set aside.
8. Using your hands knead dough hard and fast until smooth. Put some dough in the palm of your hands rub it the put back then repeated the same action with another quantity, then another. Continue to work of the dough for 15 minutes.
9. Add yeast mixture and add gradually the remaining 2 ½ cups water while working dough with your hand until dough absorbs all water. Form into ball, cover very well and kip in worm place for 1 ½ hour until it doubles.
10. After 11/4 hour preheat oven and grease baking sheet
11. Take a scant tbsp of dough and flatten it a little. Place 1tbp of agameya filling in the center and fold dough over it to enclose filling then shape into round. Arrange into baking sheet and bake for 15-20 minutes over 120C-140C heat oven or until brown on top.

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CrescentHomes real estate, TurkishLiving & EgyptianLiving forums.

Ingredients:

2 cups unsalted butter (samn balady,Ghee)
1 cup whole milk
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon instant yeast
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger powdered sugar


Directions:

1. Heat the samn balady until almost boiling.
2. In seperate bowl, add the baking powder and the spices to the flour.
3. Slowly add the flour mixture to the hot samn balady and stir thoroughly.
4. When the mixture cools (warm to touch), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
5. Knead it for a short while, cover and let it rest for an hour.
6. Shape dough into balls, then flatten them.
7. Inserts nuts, honey, sugar, agwa (date spread), or other filling when you are making it into balls.
8. Put them on a cookie tray and let them rest.
9. Bake in preheated oven (345 F) until golden.
10. Cool and sprinkle with powdered sugar just before eating.

I made these ones last Eid and they were yummy!!!

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CrescentHomes real estate, TurkishLiving & EgyptianLiving forums.