Egyptian Kahk Recipe - Eid Cookies

By Middle Eats · 120 min

Ingredients

Instructions

1. Make the ghee: melt the butter over high heat, let it boil until the foam evaporates and it separates into fat and milk, then reduce to medium-low and simmer until the milk solids settle and turn solid on the bottom of the pot.
2. Strain the clear fat through a cheesecloth-lined funnel or sieve into a sterilised container and let it cool overnight to set.
3. Toast the sesame seeds over low heat until lightly browned and fragrant, stirring every few seconds so they do not burn.
4. Honey walnut filling: melt 40g ghee in a small pot over medium heat, stir in 20g flour and cook 2-3 minutes. Add 180g honey, stir, and bring to a boil. Cook 1 more minute after boiling, then remove from the heat.
5. Stir in 100g chopped walnuts and 1 tablespoon toasted sesame, mix thoroughly, then refrigerate to cool.
6. Date filling: melt 50g butter in a pot. Add 120g pitted, chopped dates, plus 1 tablespoon water if the dates are dry, and 1/2 teaspoon cinnamon. Cook until the dates form a soft paste.
7. Pecan filling: cook 110g soft brown sugar with 2 tablespoons water until the sugar dissolves and boils. Stir in 250g chopped pecans, then spread onto greaseproof paper to cool.
8. Dough: in a bowl, combine 500g flour, 1/2 teaspoon kahk seasoning, 1 teaspoon baking powder, a pinch of salt and 1 1/2 tablespoons toasted sesame. Whisk 300g cold ghee with 50g powdered sugar until creamy and fluffy. Mix in the dry ingredients until crumbly and coated in ghee, then add 90g milk and mix in. Rest the dough for 30 minutes; it is ready when it forms a ball that does not crack when pre
9. Assembly: portion the dough into 20g pieces and roll into balls. Scoop the honey walnut and date fillings into balls half the size of the cookies (not the pecan filling). Flatten a dough ball, place a filling ball in the centre, wrap the dough around it and roll smooth. Mark each flavour with a different indentation, except the honey ones.
10. Bake: preheat the oven to 160°C and line a baking sheet with greaseproof paper. Space the cookies evenly and bake in the centre of the oven for 16-18 minutes, until the bottoms are browned and the tops have not darkened much. Test plain cookies first, as each oven differs. Filled cookies bake 2 minutes less than plain ones.
11. Cool a few minutes on the tray, then move to a wire rack. When fully cooled, dust generously with powdered sugar.

Summarized from Middle Eats's video. Watch it for the details.

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