Kahk
Delight your taste buds with Kahk, a traditional Egyptian cookie that’s as rich in history as it is in flavor. These buttery, melt-in-your-mouth treats are made with a delicate blend of all-purpose flour and semolina, infused with optional ground mahlab for an authentic touch. Often filled with sweet date paste or crunchy nuts, Kahk is beautifully patterned and generously dusted with powdered sugar for a festive finish. Perfectly golden on the bottom yet pale and tender on top, these cookies are a staple for special occasions like Eid. With simple pantry staples, a hint of vanilla, and the option to skip the filling for a classic plain version, Kahk is easy to customize and enjoy. Serve them alongside a warm cup of tea for an irresistible sweet moment.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 50 grams semolina
- 250 grams unsalted butter (melted and cooled)
- 125 milliliters milk (warm)
- 50 grams sugar
- 1 teaspoon instant yeast
- 0.5 teaspoons salt
- 0.5 teaspoons ground mahlab (optional, for traditional flavor)
- 1 teaspoon vanilla extract
- 100 grams powdered sugar (for dusting)
- 200 grams date paste (optional, for filling)
- 100 grams chopped nuts (optional, for filling)
- 20 milliliters ghee or vegetable oil (for greasing your hands, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, sugar, salt, and mahlab (if using). Mix well to evenly distribute the dry ingredients.
Create a well in the center of the dry mixture. Add the melted butter and gently mix with your fingers until the mixture has the texture of wet sand.
Dissolve the yeast in the warm milk and wait 2-3 minutes until it activates and becomes foamy. Add this mixture to your dough, along with the vanilla extract.
Knead the dough for 5-7 minutes until it becomes soft and pliable. Cover the bowl with a clean kitchen towel and let the dough rest for about 30 minutes.
While the dough is resting, prepare the filling if using. For a date filling, knead the date paste into a soft, pliable ball. If desired, mix it with a small amount of butter or ghee for extra softness. Alternatively, chop the nuts finely or prepare other fillings of choice.
Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
Divide the dough into small, even balls (about the size of a walnut). Grease your hands lightly with ghee or vegetable oil if needed to prevent sticking.
Flatten each ball and place a small portion of filling (if using) in the center. Fold the edges over the filling and gently roll the ball to seal it. If no filling is used, simply shape the dough into smooth balls.
Use a kahk press or the back of a fork to make decorative patterns on the top of each ball. Arrange the cookies on the prepared baking sheets, leaving a small space between each cookie.
Bake the cookies in the preheated oven for 15-20 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Remove the cookies from the oven and allow them to cool completely on a wire rack.
Once cooled, generously dust the kahk with powdered sugar before serving.
Store the cookies in an airtight container for up to a week (if they last that long!).
Nutrition Facts
Calories |
5863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.7 g | 374% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 748.2 g | 272% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 289.0 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 470 mg | 36% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
