Fabulous Kahk (Eid Cookies)
An AMAZING recipe for traditional Eid (post Ramadan Feast) cookies! These have a fabulously fine crumb and delicate texture that dissolves in the mouth. Filling variations included!
Aaaaaaand that’s a wrap!
Ramadan’s Middle Eastern Dessert palooza has come to an end and we’re sealing it with Eid Cookies! So roll up your sleeves people because we’re about to get covered in powdered sugar!
Let’s back up a little for those of you who’re lost here.
Eid (in this case Eid Al Fitr) is the feast holiday that marks the end of Ramadan. Because after a month-long of fasting, you bet we’re going to be feasting.
Eid El-Fitr celebrations last for 3 days, and it’s a time where people exchange gifts, wear new clothes (aka the best excuse to go shopping?) and gather for… you guessed it…a feast.
And no Egyptian feast is complete without Kahk. The lightly spiced crumbly cookie stuffed with sweet surprises and buried under copious amounts of powdered sugar.
Other than the return of my beloved cup of morning coffee, there’s nothing I associate the arrival of Eid more than the arrival of these cookies at my house.
Families and friends have been gifting each other with homemade and store-bought kahk since forever. So as you could imagine, the calories consumed during the three days of Eid make up for all those lost during the month’s fast.
Kahk is believed to date back in Egypt to the 10th century, when palace kitchens made special cookies stuffed with gold coins and distributed them to the poor. Things have gone downhill ever since and we’ve been getting nuts and gooey honey filling instead of gold coins, but whatever…they’re still great!
But as much as they are delicious, Kahk is more about the essence of the celebration than about anything else. It is more of an event; an informal ritual that Egyptian families look forward to, than just a mere cookie that we love to gobble up. The process of making them is rarely a one-man show, but a chance for families to gather around baking trays and share stories and laughs over the hours of preparation.
Kids take part in putting their artistic touches by stamping their designs and filling the cookies, while grownups take over the baking part.
Ofcourse, every household has its own unique recipe that they treasure, but the basics remain the same. Kahk is a type of buttery sugar cookie with a sandy texture and mildly aromatic flavor. The cookies themselves are barely sweet, making way for more sweetness in the form of fillings and powdered sugar coating. In term of looks, they are comparable to Mexican Wedding Cookies and Snowballs. I have a feeling, the texture is similar too. Gotta try them to be sure:)
Kahk have these signature prints on top that are plain fun to make with special stampers, but also acts as a label to the different types of fillings. They also help the powdered sugar adhere to the surface.
Kahk can have so many different fillings or can be left plain. Ofcourse it doesn’t come as a surprise that the kiddos will only have them plain or they’re not eating any.
The most popular filling by far is the Agameya (my favorite!). It’s a cooked mixture of ghee, honey, sesame seeds and optional nuts; most often walnuts. It’s sweet and gooey and irresistible. Kahk can also be stuffed with Turkish delight (malban), sticky sweet date paste (agwa) or plain nuts like walnuts and pistachios.
Though made from very simple ingredients, Agameya can be a little tricky to make. If its runny, it will ooze out of the cookies as they bake, and if its too hard, it will stick to your teeth and ruin your kahk experience. Trust me, I’ve had my fair share of both extremes, but I was finally able to settle on the right ratio of ingredients, paired with the perfect cooking period to produce a Agameya that is perfectly malleable and oh-so-delcious.
Now before we begin making our cookies, its a good idea to get all our fillings portioned and ready to go.
No wait… before we get elbow deep into making them, I need to tell you about this recipe in particular. I don’t mean to brag, but it makes the best kahk I’ve ever tasted. It is THE recipe you want in your life!
Believe it or not, I was never into kahk in the first place until last year. I mean they’ve always tasted ok to me, but they were never something I’d crave or would waste calories on. I’ve always had some reservations about their coarse texture and lack of sweetness in the cookie itself. I just enjoyed their presence and the joy they brought , but never the eating part. Until my sister-in-law got me a box of Kahk from Le Carnaval; one of Cairo’s finest high-end patisseries. One bite of their melt-in-the-mouth cookies was able to change my mind about Kahk. They were all of a sudden…cravable. I quickly became so consumed with finding a recipe that measured up to Le Carnaval’s. And with the guidance of a pastry chef friend…I finally did! Yes, it took an entire year, but it was worth it.
Before we dive into details, here’s a quick glimpse of how they come together to give you an idea.
The lightly aromatic flavor of this kahk is on point and part of it comes from the use of Kahk Essence (Reehet El Kahk). It is a special blend of spices, specifically made for Kahk, which gives it its distinctive flavor. If you can get your hands on some, awesome! If you can’t, you can always leave it out and still have great kahk, or you could refer to the substitutions in the ‘Notes’ section of the recipe at the end of the post.
The other ingredient that either makes or breaks the flavor of these cookies, is ghee! Since A LOT goes into the dough, the flavor really comes through, so be sure to use the best quality you could find. Here’s how you could make your own.
I don’t get why Kahk has a reputation for being difficult to make. I mean… dry ingredients just get whisked together, then we dump in the ghee, mix until it becomes creamy and a smooth paste forms…
Then add in some milk. Mix in a little bit more until a cohesive dough forms. And that’s it! Dough done.
Here comes my beloved mini ice cream scoop again. My number 1 kitchen gadget! Perfect for portioning the cookies so they’re all the same size.
Then to fill, you’re going to roll the dough into a ball, make an indentation using your thumb, stuff with your filling of choice, reroll to cover the filling then stamp.
Kids LOVE doing this part, so get them involved! Stamp, stamp, stamp using the special kahk stamper or any stamper really.
These tweezer thingies are also traditional, but no worries if you can’t find it…
Because there’s always the fork. A la peanut butter cookie style.
In fact, you could skip the stamping all together if you want. They are a tradition more than anything else really. I actually recommend not stamping the agameya filled ones, as to not pierce the dough, which could let agameya ooze out. You can lightly press on them though with your hand or into a maamoul mold.
Now you’re gonna bake the cookies at 160C/ 320F for 18 to 22 minutes until firm to the touch, blonde on top and the bottom are golden brown.
Allow the cookies to cool COMPLETELY, then let it snow!
Wrap up some and give to your neighbor and enjoy the rest.
You know you’re eating them wrong if you don’t get powdered sugar all over your face and shirt right?
That’s all folks! I hope you’ve enjoyed this Kahk 101 crash course, as well as the month-long virtual Ramadan experience in Egypt and all the Middle Eastern food that came with it.
Wishing you a wonderful holiday and great summer break for everyone!
And now off to a much needed vacation, but will be back before you know it with more delicious treats from all over the world.
Fabulous Kahk (Eid Cookies)
Please note that the recipe below is an updated, new and improved version of the original recipe. I've added a few tweaks that made a world of a difference. The old recipe can still be found in the 'Recipe Notes' below, in case you prefer to stick to it.
For the Kahk:
- 1 kg (8 cups) all purpose flour
- 65g (1/2 cup plus 1 tablespoon) powdered sugar, plus extra for coating
- 1/4 cup (40g) toasted sesame seeds (optional, but highly recommend)
- 1 1/2 teaspoons (6g) baking powder
- 1 teaspoon instant yeast (optional)*
- 1/8 teaspoon salt
- 1 tablespoon (10g) Kahk Essence (Reehet El Kahk)*
- One 1g packet vanilla powder (or 1/4 teaspoon vanilla extract)*
- 600g (2 1/2 cups plus 2 tablespoons) ghee or clarified butter, at room temperature*
- 160g (2/3 cup) milk, at room temperature
- Leave them plain
- Agameya (honey filling) (recipe below)
- Malban (Turkish delight) (recipe below)
- Agwa (Date paste) (recipe below)
- Toasted walnuts, about 250g, chopped into large chunks
- Toasted Pistachios, about 250g
For the Agameya (Honey Filling): (Enough to fill about 50 kahks)
- 2 tablespoons (25g) ghee or clarified butter
- 1/4 cup (32g) all-purpose flour
- 3/4 cup (250g) honey
- 1 1/2 tablespoon (15g) toasted sesame seeds
- 1/4 teaspoon Kahk Essence (Reehet El Kahk) (optional)
- 1/4 cup (28g) finely chopped walnuts or favorite nut (optional)
For the Malban: (Enough to fill about 72 Kahks)
- 500g plain Turkish Delight (malban sada)
- 1 tablespoon (12g) ghee or clarified butter
- 2 tablespoons (20g) toasted sesame seeds
- 1/4 teaspoon Kahk Essence (Reehet El Kahk) (optional)
- 2/3 cup (75g) finely chopped walnuts or favorite nut (optional)
For the Agwa: (Enough to fill about 72 Kahks)
- 500g soft, high quality date paste (agwa)*
- 1 tablespoon (12g) ghee clarified butter, or more
- 2 tablespoons (20g) toasted sesame seeds (optional)
- 1/4 teaspoon Kahk Essence (Reehet El Kahk) (optional)
To make the Kahk dough:
- Begin by cooking the Agameya, if using, as it needs to cool down completely before using (recipe below). Mix the Malban and Agwa fillings as per recipe below. Prepare all your fillings by rolling them into macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use. Keep the plain nuts nearby.
- Adjust oven rack to middle position and preheat the oven to 160C/ 320F.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric handmixer, whisk together the flour, powdered sugar, sesame seeds (if using), baking powder, instant yeast (if using), salt, kahk essence and vanilla powder until well combined.
- Add the ghee (or clarified butter) and mix on medium-low speed until well blended and the dry ingredients are evenly coated. Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes.
- With the mixer running on low speed, gradually pour in the milk. Continue mixing until a cohesive dough comes together. Do not over mix. To test if the dough is mixed enough, roll an apricot-size piece of dough between your hands, then gently press on it. The dough shouldn't crack. If it cracks, knead the dough for a few more seconds, then repeat the test.
- Using a measuring tablespoon or a tablespoon-sized ice cream scoop with a release mechanism, scoop out tablespoons of dough and place on a baking sheet. You should have approximately 135 dough scoops.
- Roll each dough into a ball, then (if filling) press the center with your thumb to make an indentation for the filling to sit in. Add in the filling of your choice, then gather the dough up over the filling to completely cover it. Make sure that no filling is peaking out. Roll the filled dough into a smooth ball without any cracks.
- Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet, leaving an inch of space between each one.
- For fun and to be able to distinguish between the different kahk fillings, give them some designs. Press lightly on the dough with a kahk stamper (khattama) or decorate with kahk shaping tweezers (mona'ash), if available. If not, make a cross hatch design using the twines of a fork, or simply press down with your hand and leave plain. DO NOT stamp agameya-filled dough, because this could tear the dough causing the agameya to ooze out while baking. Instead, just lightly press down on them, or press gently into a maamoul mold. Similarly, be very gentle with decorating the malban-filled kahk and be careful not to pierce the dough.
- Bake until blonde on top and the bottom takes on a light golden brown color; about 18 to 22 minutes. Be careful not to overbake the ones with the agameya and malban, as that could harden the fillings.
- Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar, otherwise the sugar will melt on the kahk and make a wet surface.
- Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar.
- Serve or store in a container. Kahk will keep well at room temperature for weeks and weeks.
To make the Agameya (honey filling):
- In a small saucepan over medium-high heat, melt the ghee (or clarified butter). Add flour and cook, stirring constantly with a small whisk or rubber spatula, until the mixture turns golden blonde in color.
- Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and has the consistency of hot caramel sauce; about 1 minute longer. The best way to get the perfect consistency everytime, is to use a candy or an instant-read thermometer. It should measure 118C/245F which is the soft-ball stage. If you don't have a thermometer, drop a little bit of the mixture in ice-cold water and wait for about 30 seconds to cool down the mixture. When touched with your finger, it should hold its shape, but remain soft and malleable; it should not stick to the teeth. (Do not overcook, or it will harden).
- Remove saucepan from the heat and stir in the sesame seeds, kahk essence and nuts, if using.
- Transfer agameya to a small bowl and refrigerate until firm but soft enough that you can shape it.
- Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.
To make the Malban:
- Knead the Turkish Delight (Malban) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. Knead in the walnuts, if desired.
- Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.
To make the Agwa:
- Knead the Agwa (date paste) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. If you're starting with a stiff date paste, add more ghee as needed, until the agwa is nice and maleable.
- Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.
- Please note that the recipe above is an updated, new and improved version of the original recipe. I've added a few tweaks that made a world of a difference. The changes make for a kahk that is smoother, finer in texture, more flavorful and prevents the fillings from bursting out or hardening. I've slightly reduced the sugar, as less sugar equals finer crumb when it comes to kahk. The lower sugar content also better accomodates for the sweet fillings and the mountain of powdered sugar that covers it. Feel free to adjust the sweetness according to your preference, going no lower than 50g and not higher than 100g. I've also increased the sesame seeds for a nuttier flavor and added an optional teaspoon of yeast to capture that old fashioned Kahk flavor like that of our grandmothers. I've also reduced the baking temperature to 160C instead of 180C, as it results in a finer, more tender texture and prevents the agameya from bursting out or hardening. I've also completely changed the agameya recipe as the older was so tricky to work with.
- The old recipe was so loved, but I couldn't help to revisit it to make it even better, as well as address some of the issues some people were facing. If you've had great success with the old recipe and would still prefer to stick to it, please follow the following amounts instead of those above, but I'd still recommend baking at 160C instead of 180C, especially if you're filling it:
1 kg (8 cups) all purpose flour
100g (1 cup minus 1 tablespoon) powdered sugar, plus extra for coating
3 tablespoons toasted sesame seeds (optional)
1 1/2 teaspoons (6g) baking powder
1/8 teaspoon salt
1 tablespoon (10g) Kahk Essence (Reehet El Kahk)
1 packet vanilla sugar (or 1/2 teaspoon vanilla extract)
600g (2 1/2 cups plus 2 tablespoons) ghee or clarified butter, at room temperature (*see note)
160g (2/3 cup) milk, at room temperature
- This recipe makes amazing mini sized kahk too! Each one is the size of a grape 😍 I love to either leave them plain or fill them with toasted walnut bits. I wouldn't recommend filling the minis with softer fillings such as agameya and malban, as they'll pose a challenge while stuffing. Leave them round; don't press them and bake at the same temperature for 10 to 12 minutes.
- My preferred brand of ghee is Best Sherraton brand. However, if you have samna balady (white ghee), you can use that instead, or a combination of both yellow ghee (such as Best Sherraton) and white balady ghee. All white balady ghee will be heavier in taste and stronger in ghee flavor.
- Butter cannot be used here unless you clarify first. Here's a great tutorial for making your own clarified butter (ghee), in case you don't have it where you live.
- For a longer shelf life, without the kahk changing its taste, heat the ghee until super hot, then transfer to a heat-proof bowl and refrigerate until its back to room temperature. Use cool or at room temperature. If using white samna balady, or clarified butter, no need for the heating step.
- The yeast is added for flavor purposes only; it does not lift or rise the dough, so no need to let the dough sit to proof. I recently added the yeast to capture that old-fashioned flavor from the olden days. It's a tiny amount, so it won't make the kahk taste like bread; it just adds another flavor dimension. You can omit it, if you prefer the modern tasting kahk, or you can increase it up to 1 tablespoon for a stronger taste.
- Kahk essence is a powdered mixture of spices that gives Kahk its distinctive flavor. It is a combination of ground mahlab, cardamom, bay leaves, rose rice, cloves and fennel. Though I haven't tried it myself, I heard that you can make it by mixing equal amounts of each. Otherwise, you could just leave it out and still have some pretty amazing kahk. In fact, some people actually prefer their kahk without it. You can also substitute an equal amount of rose water.
- Kahk essence is readily available in Egypt where I live at spice shops; I get mine from Ragab El Attar.
- The vanilla powder I use is Cook's brand.
- I get plain malban (Turkish Delight) and soft Saudi Arabian date paste from Darb El Barabra shop in Cairo.
- For the best possible results and maximum accuracy, it is highly recommended that you weigh all ingredients (including the milk) using a scale, instead of using measuring cups.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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LOL I thoroughly enjoy your posts. Just how much weight do folks expect to gain during Ramadan? Awesome eats! Peace!
Hahahaaaa? I know what you’re thinking Beth lol, but believe it or not most of us tend to lose weight during the month. All the indulgent food we eat during iftar is balanced out with the 16+ hours of fasting. Then we’re usually too full to eating anything else during the meal before dusk, so we end up eating a piece of fruit or yogurt or just a date or two.
I’m so happy you’re liking the posts Beth. Peace to you too hon?
Great recipe! I make my own re7et kahk at home. It’s equal parts ground cinnamon, cardamom and cloves. I put 2 teaspoons for every kilo of flour.
Yomna you saved me! Thank you so much for this valuable piece of information. My reehet el kahk definitely smells like cardamom and cloves but I wouldn’t have thought that it has any cinnamon it. Maybe just a hint but it’s not obvious. Does it taste like those sold at the attar? If yes, please let me know so I could update the note for kahk substitute:)
Actually it smells and looks nothing like the store bought one. I don’t like the store bought ones to be honest, I feel they lack any spice taste. But you can add ground ma7lab to the mix to have a taste similar to the attar’s one
I love cinnamon in anything so I’m sure it’s a great combo. I’ll add your suggested recipe in the notes section of the recipe. Thank you:)
Looks great! I always wanted to try kahk with baking powder as I always did it with yeast and this year I didn’t feel like it increased in size. In addition this way I wouldn’t need to wait for it to proof . Your recipe also doesn’t call for heating the ghee which is the standard when using yeast. So how different is it from the ones made with yeast ? Thank for sharing the tip on the agameya coming out of the kahk as I had the same problem ?
Thank you Yomna! I once heard from a pastry chef, that old fashioned recipes used yeast because there wasn’t any baking powder at the time. And then the tradition kind of just carried on. Nowadays most bakeries use baking powder instead of yeast, because when you come to think of it, kahk is a cookie and not bread.
The difference is huge but in the best way possible. You know how typical kahk tends be coarse and overly crumbly? This yields the complete opposite results. The texture here is very fine and delicate, almost like petite four. You’ll love it!
Ahhhhh! I really can’t wait to make these with the kids! I’ve had lots of kahk failures in the past where my kahk used to turn out very biscuit-y and hard, or too much ghee that the dough literally melts in the oven. I’ve seen it all haha. Myfavourite are the ones that melt in the mouth yummm (never mind the calories haha). One question though, where do you manage to find those small ice cream scoops? I have the regular sized ones but I can’t find the small-release ones. There’s one without the release mechanism 😀 could you please tell me where I could buy them in Cairo? And last but not least, thank you SOOO much for your Ramadan recipes! The zalabya has been a hit in the household! I’ve been making them for the past 3 days haha! Our favourites are the nutella and the sugar/cinnamon ones even though they deviate from the traditional syrup zalabya. The cheese konafa on the other hand turned out to be a sugar bomb and still had that leathery feel when cooled down. I’m not sure if I’ve done anything wrong :/ anyway, love your blog! Thank you for the effort you put in to perfect the recipes for us!
Hi Menna! I feel you about the kahk issues; been there SO many times. Trust me, this recipe will be the end of it. To be honest, I’m not sure if I’ve seen the mini ice cream scoops in Cairo, as I brought them with me from abroad. But I think you might have a good chance finding them at Tulip. Also try El Kholafaa El Rashedeen. Here’s there number: 01006085280
I’m so happy you liked the zalabya recipe! So which amount of yogurt did you end up using? 2 or 2 1/2 cups?
About the cheese Kunafa, you could control the sweetness by not pouring in all of the syrup. In fact, you can not put any syrup at all and let each person drizzle their desired amount on their piece. It’s weird though that you had the leathery texture? What brand of cheese did you use? Was is pre shredded or block? Did you perhaps soak it in water then dry it off?
This is great! Thanks for sharing your recipe with all the details. I enjoyed it very much and can’t wait to try it out!
I’m happy you enjoyed the post Salma:) I hope you love the kahk even more!
Hi Tasbih! Can’t wait to try your recipe (and all the other recipes on the blog). Can I half the recipe to make less kahk? I want to make sure I don’t mess it up. Thanks 🙂
Hi Roba! You sure can:) I’ve made 1/4 of the recipe so many times when I was testing it, but that didn’t last long in the house. Half of the recipe is perfect:) But note that these are on the smallish side. Each cookie is the size of a tablespoon but they do puff slightly in the oven. Enjoy:)
I don’t have a stand mixer. Do you have any tips for mixing the dough by hand to achieve the same results?
It’s a very simple dough so you can totally do it by hand. Just whisk all the dry ingredients together, then add the ghee and rub it really well into the dry ingredients so it coat everything really. Gradually add in the milk, moving well after each small addition.
Best of luck ?
These look beautiful and delicious! I would LOVE to know where you purchased the cookie stamp from??? I would love to use that for these cookies and my peanut butter cookies!
Thank you Leah! I love the idea of using the stamp for the peanut butter cookies too? I got it several years ago from a shop in Heliopolis, Cairo called El Kholafaa El Rashedeen. Here’s the number if you’d like to call first and check if they have it: 01006085280
I’m pretty that Darb El Barabra shop, also in Heliopolis, would have it too. Here’s there number: 01226041080
Hello deary dear:)
I love your description and making me understand the “why” behind every step:)
I need to confirm an understanding, there was an edit of thos recipe with the agameya bursting out image, and I remember you were saying use higher oven temperature for it.
Is the update is to bake all at same temperature but agameya for shorter period?
Hi Noha! Sorry for the confusion. Yes…I removed the picture with the bursting agameya because it was no longer relevant to the newly updated recipe. In the old version, you’d bake the agomeya-filled ones at a super high temp for a very short time or they’ll leak otherwise. But I’ve now improved on the agameya recipe and found that it works beautifully at 160C for the same amount of time as the plain ones with barely any losses. So basically, you’ll now bake the agameya ones exactly how you’d bake the plain ones. Enjoy ?
Ok so after running across your post yesterday I got so excited to do it although I had already made my kahk for the season. For starters this method is way easier than the traditional one which uses yeast and needs heating of the ghee, since it was easier I was skeptical it wouldn’t turn out good, but all I can say is that they were spectacular! Not only do they have a soft texture but they rnt as crumbly as the ones I did earlier using the traditional method, if anyone likes a courser texture this recipe isn’t for them, but whoever likes a soft ghorayeba like texture then this is definitely in plus it quite holds itself well given the quantity of ghee in it. I did however come across the same problem of the agameyia although I followed the instructions about how to avoid it running outside the kahk and I even made my agameyia thicker with more flour. Perhaps I should add lesser agameyia next time, or make it even thicker ?
Iman! I’m so happy you tried the recipe and loved it?? I couldn’t have explained the texture better than you just did. Ghorayeba-like texture is a spot on description. Maybe traditional kahk, ghorayeba & petite four cookies all rolled in one?
Sorry the agameya trick didn’t work out for you. I’d suggest adding less agameya the next time around. Don’t make it thicker or it will be too hard to chew on. I also find that the agameya with walnuts ones are less prone to oozing out than the plain agameya; so many add nuts if you like them.
I made these last year and the year before and they were amazing! I don’t like kahk usually because their so dry.
Is there a way to make it ahead of time? I already have so many baking plans the day before Eid, and want to get as much done ahead of time as possible!
Hi Sommer! So glad you love them so much ? Sure! Kahk keeps well for weeks. You can bake them in advance and just store them till eid. I’d recommend waiting to cover them with sugar until you’re ready to serve them as the sugar tends to soak into the cookie over time.
How are you? How many ka7kas does this recipe make? What do i do if i wanna cut it in half.
I’m great! Thank you Ragaa.
The recipe makes 135 Kahks but they’re smaller than the average kahk. Each kahk is the size of a leveled tablespoon. If you want to make half the recipe, just divide all ingredient amounts by 2. You don’t need to change anything about the process.
Wishing you and your family lots of love and best wishes on Eid. We are just going to prayers in the morning, then my kids open their gifts, then we go to my parents house. My mom is making a lot of food, but she requested I make the cheese konafa again. Everyone loves it. And I made your nutella bakhlava…yeah…just me and my husband alone have devoured it within 3 days. Yes, the treadmill is beckoning me so bad!! Haha. You are just spectacular. Pls enjoy your summer but don’t forget your fans. Even if you can only post a couple times a month, we will still appreciate it. Lots of well wishes
Iram! Happiest Eid to you too sweetie! Wishing you and your family an amazing one. Thank you so much for your kind wishes.
I’m so happy the cheese konafa has gained some popularity at your house. It’s my husband’s number 1 favorite konafa variation. I’m currently in the US and I made it a few days ago using fresh mozzarella (which is really hard to find in Egypt) and the difference was like day and night. It was the best time it turned out thus far. I don’t know how I’ll ever go back to pre-shredded mozzarella cheese konafa after experiencing the fresh one.
I’m happy you liked the baklava too! It’s a sinful sinful dessert than I only reserve to big gathering so I’m not tempted to eat the whole thing myself. Lol!
Iram I’m really so touched that you’re concerned about my posting frequency. Thank you so much! No worries though, I love you guys too much to leave you that long without being in touch. I’ll still post, but sadly not as frequent?
Hello ! Thank you for the awesome recepie and tips i am in the US for a few months and was craving a piece from home. First time to bake Kahk and it was delicious !. I just substituted the milk with half and half and for the reheat el kahk I put rosewater and fennel
Im so happy you still got a chance to make these while traveling abroad Yara! Your substitutions sound yummy. I LOVE rose water in a dangerous way, so I could only imagine how delicious your kahk smelled and tasted.
I am Egyptian too, been living in North America for 30 years, went to a cooking school, taught by Martha Stewart. I sat by Egyptian grandmothers in social events to learn their secrets. I think your blog is a gem, I am excited to make kahk because not only this recipe looks heavenly but it brings fond memories of my childhood in Egypt.
Congratulations on a delicious blog and excellent photography Tasbih. If you ever need any baking tools from New York let me know I will be happy to provide. Keep the sweet traditions going this is what connects us to home.
Wow Dalia! Your comment means so much to me. Thank you so much for taking the time to make my day and for being so generous with your offering. But hold on a second…Martha Stewart? You were taught by Martha Stewart?!! OMG how cool is that?!! What an amazing experience that must’ve been. Now you’re the one who should teach me!
I finally made these! They’re delicious! I love the agameya with walnuts! I have a question though, all my kahks were cracked. I mean, the agameya wasn’t oozing out or anything, just the cookies were all cracked, even the ones with no filling. Is there anything I can do about this? And as a side note, I suggest increasing the amount of reehet El kahk because it gives more flavour. Have a good day!
So happy to hear that you made and loved them Menna! Weird though about the cracking. Did the dough feel dry and crack even before baking or did they just crack while baking? How did you measure your ingredients? Did you weigh using a kitchen scale or use measuring cups? I think the reason for cracking could be one of 2 reasons. Either overmeasuring the flour or undermeasuring the ghee resulting in a dry dough, or overbaking. Using a kitchen scale is the most guaranteed way to ensure that everything is measuring so precisely and it will surely give you the best results. Otherwise, if you don’t have one, the best way to measure flour is to lightly spoon the flour into the cup then level off the excess using the back of a knife.
Wishing you better results next time:)
Hi tasbih , i have few Q is the amount of agameyah enough for the whole dough? Cause i want to fill the whole kahk with agameyah only. My second Q is that once before i tried to made a recipe for agamyah where’s the gee was more than flour as your recipe but sadly it didn’t hold a shape at all it melts so i’m kinda afraid to try it again 🙁 is there’s a specific gee i should use ? Or can you recommend me any gee !
Overall i really really love your blog my first attempt to try your recipes was chocolate chip cookie and it was a super kick from the first try it was success ???
Hope you try making italian / french meringue macaroon and if you already did where is it ???
Hi Ghadi! The amount of Agameya depends on whether its combined with nuts or not. If filling with agameya with nuts, then the amount should be enough for the kahk recipe. If filling plain agameya, then you might want to double the recipe. About the consistency, it holds its shape really well. Any more flour than that and the agameya would get too tough on me. How loose or pliable the agameya turns out, mainly depends on how long you cook it on the stove. I recommend first trying 1/4 of the recipe so you could test out of the perfect timing to reach your desired consistency.
I really like a ghee brand called Fern and would highly recommend it.
I’m so happy you’re enjoying the blog and its recipes. I agree with you…I definitely need to add a macaron recipe. I LOVE them too!
Tasbih, I stumbled upon your blog by pure chance, while looking for a recipe for Nutella ganache. At first I didn’t even connect the dots with the name (I can be very dumb witted at times, lol), but something about your recipe and post just made me browse your blog for more awesome recipes. I was floored when I finally discovered that you are a fellow Egyptian(yaaay!!). Your blog is amazing, starting with the recipes to the pictures to the videos to your engaging style of writing to your flawless English. I’ve been living in the US for 20 years and have been reading food blogs forever. I am sooo proud of you!! Your blog even supercedes some of the best I’ve come across. Keep going habeebty , God bless you!
Nermeen!!! I’m so grateful for Google right now for leading you here! Welcome welcome…I’m so honored that you’ve stopped by. Wow your sweet comment just makes me wanna do a happy little dance. Thank you so much for all your flattering words and kindness. It means so much to me that an avid blog reader like you is enjoying my baby little blog. I’m so happy to have made the Egyptian in you proud. I just hope to continue doing so & to always keep you interested in the posts that are yet to come.
Much love, Tasbih
Hiii. I love love love all your recipes and i really want to try this one with date pste filling. Can i please have recipe for date paste as i dont get store bought ones in my country. Thank you
Hi Zahra! I’m so glad you’re enjoying the recipes! I hope you love these Kahks as much as we do. So I’ve never actually made homemade date paste, because it’s so easy to find in Egypt and it’s pretty good, but I looked around for you and this tecipe seems perfect. http://www.karimascrafts.com/2014/01/date-paste-recipe.html?m=1
The orange blossom water in the recipe is optional though. You could use water instead to reach the desired consistency.
This recipe is great! I tried it last eid and then a few ago and it never fails to impress me. However I still have the same problem of the agameya bursting out although I followed ur directions . Any tips on what went wrong ? Keep in mind that I baked at at a higher temp as u indicated but it took more than 8 minutes, abt 12 to be more precise .
Hi Iman! So great to hear that you’re liking the Kahk base. Agameya is such a pain to be honest. Even after the high temperature trick, I still get a few that burst open. But if most of them do, then your agameya is probably thinner than it should be. Try it cooking it for slightly longer to thicken, and hopefully that should help fix the problem.
Try keeping the agamiyya balls in the freezer for a bit.
Tasbih, i tried your Ka7k recipe yesterday and it turned out amazinngg.
I cant believe I baked ka7k, I’ve always thought it’s very difficult to make and a big hassle. But your recipe is very easy and also very yummy. you never fail to impress me bgad. Keep shinning dear and amaze us with your talent 😉
That’s so amazing to hear Fatma! I’m so excited that you loved it. I had the same misconceptions about Kahk making too. Turns out all you need is a good recipe.
Have a wonderful eid!
Thanks a million for this amazing recipe second year to do it and it is just perfect …. Thanks a lot …. also tried konafa with cream and it was perfect as well… Will definetly try more recipes …..God bless you
I’m so happy to hear that Dina! Makes my day to know that you’re having success and enjoying the blog’s recipes. Thank you so much for taking the time to write your feedback. Have a wonderful Eid!
Actually, re7et El Kahk is originally a spice called Mahlab but since it’s expensive people make a similar taste by mixing other spices.
Next time you go to the spice shop just ask for mahlab (preferably whole seeds) and rotate it and ground it at home so you can get a real taste of what it is 🙂
Oh really? I had no idea! Thank you so much for the heads up. I’ll be definitely be trying that the next time I make Kahk.
Sooooo good. I made these with my daughter yesterday – she’s 8. We had a lovely time. We made the clarified butter too with perfect results. Thank you so much for the best recipe. I will make it a yearly event! I’m going to equip myself with the tweezer thingies and some Kahk essence on my next trip to Egypt in a few weeks time. I hope you continue to be well and you home renovations are not too irksome.
It’s so great to hear that you enjoyed this recipe! Wishing you a safe flight to Egypt & I hope you have an amazing stay!
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Hi tasbeeh, are there planning on posting a new kahk recipe this year? Like the traditional one with with yeast and sesame seeds? Kol sana wenty tayeba
Thank you Marwa…wenti tayeba. No unfortunately, I never came around it. Will be sure to include it in next year’s Ramadan palooza. In the meantime, feel free to add sesame seeds to this dough, and stay tuned for the video coming up tomorrow, God willing.
Substitute Chinese Five-Spice for Kahk Essence if not available.
Really? That’s so interesting. Are they similar in taste?
Best kahk I’ve had in my life! Never ever buying store bought kahk again!
Wooooohooooooo! Best comment EVER!
Thank you so much for this awesome recipe. for a guy like me I was overwhelmed by how everyone makes some kind of modification to the traditional recipe, and couldn’t decide which one to go with, when I was simply searching for a recipe that uses grams because all the cup measurings are too ambiguous to me, then I stumbled on your blog. it’s my first time to make Kahk, and I was worried becauae I used half whole wheat flour and half all purpose flour but it turned out amazing. I also used rason and nuts fillings as well as Malban. Agamya was too much of hassle for me, so maybe I’ll try it the next batch. yes I’m making more. one minute you have a KILO of Kahk the next it’s gone 🙂
I wish you a very happy Eid.
and thank you again for the pleasant Kahk-making experience!
Moaz I’m so glad to read that this recipe worked so well with you. I too am a big proponent of weight measurements; makes all the difference in the world right? I always love it when I find people who love their scales as much as I do lol! And yes…kahk is a dangerous dangerous thing to have around…you’d think that 135 kahks would be enough…but nope ?
Sooo I’m taking the leap and trying Kahk this year, hope I’m done in time for the 100k challenge too, but I’ve never ever used ghee in anything ? what brand do you recommend? Recently saw one from the brand “Healthy” in a glass jar, or are the ones in cans better?
Thanks for this recipe! Can’t wait to try it!
Can I substitute regular butter for the ghee?
It’s my pleasure Sommer. Butter may be used as long as its clarified. Meaning the milk solids removed from the yellow fat. There are a lot of great YouTube tutorials on how to clarify butter; I highly recommend checking them out. Best of luck!
Could you please tell me where you got these boxes?
Hi Passant! These were from Michaels, a crafts store in Canada ?
Thanks so much for sharing your amazing recipes with us:)
I have to admit your recipes look so tempting to try!
it’s my first time to try doing kahk but I am so excited to give it. a try and I live abroad and can’t find the kahk essences and I don’t like the rose water taste… is there any other substitution other than the rise water or Can I just do the recipe with out it? or do you think the rose water is not strong enough and I can enjoy the kahk even with it in the recipe?
Hello Rehab! Please accept my apologies for my late reply, as Ramadan has been a very busy month for me, and I was struggling to keep up with everything on my own. In regards to kahk essence substitutes, kindly refer to point #2 in the recipe notes, which should help you with making your own mix. If the ingredients are hard to find, you can totally just omit it all together. I know a lot of people who make amazing kahk without it, especially if they add in the toasted sesame and use good quality ghee. As for rose water, I don’t think 1 tablespoon will have a noticeable impact on that big of a batch, but don’t risk it if you absolutely can’t stand it.
Although my dad is an old style and he can differentiate between all the types of kahk and know the ingredients too… He was stunned by these ones he thought i bought them. He didn’t believe i baked them however he saw me making them. Thanks millions for sharing this with us, nothing can fulfill hw I am happy and thankful. Thanks thanks thanks ❤️ ❤️ ? ? ?
I’m so happy your dad gave them his seal of approval. They really do look so amazing! Thanks to you with sharing your happiness with me; really makes my day ?
I tried halfing the recipe and it turned out super dry. I honestly don’t know what went wrong.
Did you weigh the ingredients? I’m planning on halving too…
Don’t worry Hala, if you weigh everything carefully, halving the recipe shouldn’t have any negative impact on the results.
Hi Malak! Thanks for trying the recipe. Please let me know if there’s anything that you changed about the recipe, other than halving it. Also if you can tell me how you measured your ingredients (especially the flour) that would so great in helping you find out what may have caused this. Halving the recipe, shouldn’t have any impact on the results; I did it so many times, and the results are always the same as the full batch.
I had the same problem with my dough being way too dry the two times I made this recipe! I made my ghee at home so maybe that made a difference? I weighted all my ingredients except for the milk which I messured using a cup and I had to double the amount of milk the recipe asks for. They still came out delicious, though! They melt in your mouth and have a lovely texture overall but I asume they’re still not as they should be 🙁 I find it weird since I’ve never had any trouble following any of your recipes. Should I try adding more ghee instead of more milk the next time to achieve a texture similar to the original recipe?
Thank you these are the best Kahk 4ever! Greetings from Switzerland ?
It’s my pleasure Sunny! So glad you loved them ?
Hello – I’m sorry to say that I’ve failed miserably here!
They’ve come out quite Bready – almost like a scone!
We followed the recipe exactly except for one thing – we used normal melted butter instead of ghee – do you think this may have caused the disaster? They are a very wierd texture, like a pastry/scone type thing
Hi Abigail! Thank you for your feedback and for clearing out what you have changed in the recipe, so I can better help you troubleshoot. The butter is surely the cause of the bready texture. Unfortunately, this recipe doesn’t work with straight up butter, due to its high moisture content. Butter is made up of about 80% fat and 20% moisture (milk and water), while ghee is nearly 100% fat. The added moisture (milk) from the butter and relatively low fat content, is what caused this coarse texture for sure. I know it sounds weird, but in kahk, the more milk is added, the coarser the crumb will be. That’s why it’s advised to use only either ghee or clarified butter (butter that has all the moisture removed) for the best possible results.
Wishing you much better kahk the next time around ?
First time ever to make kahk. They turned out so well, I’m so proud of myself! Thank you for the amazing step by step guide. Some of them burst, i must admit, but the texture and flavor were incredible; melt in the mouth but not too soft and sticky. I’m still stunned that I perfected agamiya from the first ever trial! Thank you!!
Wooohooooo! So happy to hear they were such a success Rania! I’m proud of you too ? Enjoy sweetie and have a wonderful Eid full of great homemade kahk.
Well i made these three times this year and they are just amazing each and every time. First time i was outta Egypt so no kahk essence so i used blossom water instead. I loved them so much. But hubby said they were something amazing but not kahk. I halved the batch, half without any flavoring and the other with rose water.
The second two times i baked those lovelies u were in Egypt and we made then for eid celebrations. First batch was gone even before Eid came. So i was smart enough to bake the second batch during eid (lol). They are truly fabulous as you described.
I just want to highlight that measuring is the key to success. I made it two times with the same type of flour and ghee but it yielded two very different textured kahk! I loved them both to be honest. But one was closest to the kahk we know.
I always love to take the opportunity to thank u tasbih for all your lovely recipes and all the love you pour in them. U r our hero (gotta remind u each and every time)
Cant wait to try the ghorayeba. Will keep u updated.
Sara I absolutely LOVE hearing that you’re enjoying this recipe so much! Thank you so much for your wonderful feedback and great tips! And YAAAAAAAAAS measuring is EVERYTHING when it comes to baking! Thank you for supporting me on this one ?
Ok so I’ve made this recipe like 3 times now and gurrrrrrrrrrrl!!!
My family is obsessed. Everyone thinks I’m some amazing Egyptian chef now ??
We were supposed to send some to the neighbors but we ate it all ?
I definitely prefer mahlab to reht el kahk. I hated the smell of reht el kahk :/
Also, anyone who makes this, make sure you use enough ghee. Even though I measured, it came out kind of dry (I think maybe the brand or consistency of the ghee was the issue). I added more for the next batch and it was perfect.
I even made a gluten free version for my brother! He was so happy 🙂
Thanks so much for this recipe.
AMAZING! Absolutely LOVE hearing that Sommer! Thanks for all your wonderful tips ?
Assalamualaikum tasbih, hope you are doing good. I want to know if kahk is same as mamoul. The way u have described kahk sounds similar to mamoul. Ground nuts are used as filling and also date paste at times.
Walaikom Assalam Fasmina! Kahk and maamoul have some similar qualities, but they are two completely different cookies. Both delicious ?
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I love these! So does my family! I want to make a batch filled with jam and a batch files with chocolate. I am guessing that the bake temp and time would be like that of agameya??? Right??? Thanks!
Hi Shimaa! I’m really happy these were such a hit! I love the idea of adding jam and chocolate to them. I think you’re right, yes, use same instructions as for the agameya. Enjoy ?
I’ve never had kahk before and tried this recipe for the first time. They were very tasty and lovely, but as someone who has never had kahk before I am not sure how kahk is suppose to be like, so I had a few concerns, the dough was quite dry and crumbly, when I tried baking at 500 for 8 minutes the bottom of the cookies were burnt and so I baked them at 350 for about 20 minutes and my cookies cracked here and there, not sure if that’s suppose to happen, also my cookies didn’t get much colour, only at the bottom, any tips would be greatly appreciated. Thank you very much for this recipe
HI Laura! I’m so glad you got to experience kahk through this recipe. The baked cookies are crumbly but definitely not dry; somewhat like the texture of shortbread and sugar cookies. Similarly the dough shouldn’t be crumbly, but should be able to come together in a cohesive mass…also like sugar cookie dough. From your description, it sounds like there might be too much flour in the dough. So for maximum accuracy, I’d recommend using a kitchen scale to weight out your ingredients. If you don’t have one, be sure you’re NOT packing the flour into the measuring cup; instead, use the spoon and sweep method.
As for the bottoms over-browning while the tops aren’t getting any color, could mean that the oven’s heat source is only coming from the bottom. So be sure to place the oven rack in the middle, the heat source comes from both the top and bottom and avoid using dark colored baking sheets.
Hope that helps!
I am really , extremely glad I found your recipe, I made it last year and it was sooooo good my whole family loved it , it was like the one I puy from Egyptian pastry shops even better as its home made and very high quality , I cannot thank u enough for sharing this amazing recipe , it was my and my family first time to try kahk with agamia and we loved it , I was so worried not to find it again as I am planning on doing it this year too , again , thanks , much love ❤️
This makes me so happy to read Nano! WOW! I’m really glad you loved them so much.
Not to creep you out (no worries, I’m on the other side of the world), but I’ve become legit OBSESSED with you and your blog. MashaaAllah girl, you are truly something else! I’ve made the mafroukeh truffles and halaawa truffles (put my own little twist on them), balah sham, and zalaabiya! The zalaabiya didn’t turn out great for me, but they were a hit regardless!
I’m super stoked to try baking kahk this year, given we’re currently in isolation. I’m nervous about not having the reeht kahk, and not sure any of the variations will do. Just omit it completely then?
Also, do you have a trusted petit four recipe?
Stay fly, and I look forward to pursuing more of your recipes soon-times!
P.S. Michael’s craft store is indeed magical.
P.P.S. I think it would be awesome if you started a recipe exchange… I’d totally participate!
Hanaa you’re so funny ? You sound like the nicest, sweetest stalker someone could ever get. Keep it coming girl! I really don’t know what to say to all that high praise…WOW! Thanks you and I’m really not sure if I deserve it ?
I’m really happy you’re having great results with the recipes you’re trying. But the fact that the zalabya didn’t work out for you, might just not make me sleep at night.
You can totally omit reeht el kahk; in fact I know a lot of people who prefer it without it. I’ve embarrassingly have never tried my hands at petit four ?
Best of luck and enjoy!
I love your recipe its easy to make and turns out delicious! Do you have any idea why my date filling is turning out hard and chewy?
Hi Nadia! Do you think you might be using hard dates to begin with? If so, I’d recommend choosing the softest kind you can get your hands on. Another trick is to add a touch of butter or ghee to soften it up even more.
Hi there, l am not a fan of kahk but l will try your recipe today and who knows maybe l will start loving them: hahaha. Anyway, my appreciation for such a pitoresque post . You really have writing skills and l definitely enjoy reading your humoristic way of putting things down.
All the best,
Hahaaa! I really hope this one changes your mind ?
Thank you so much for your kind words, I’m so happy you like my blog and find me funny ??
Hi! I’m about to try out your recipe but wanted to make sure I’m using the right measuring cup. When you say “1 cup” do you use 8 oz for dry ingredients (measuring spoon) and 250ml for wet (measuring pitcher cup)?
Hi May! Actually I always use a scale to measure, because I love it’s accuracy and how it gives me consistent results. I highly recommend using one too, if you have it, instead of measuring by cups to remove all the guesswork. However, I always remeasure all my recipes using cups, so that I can provide both measurements, for those who don’t have a scale. As for cups, it’s always best to use a dry measuring cup for dry ingredients and a liquid measuring cup (the pitcher-kind such as Pyrex) for liquid ingredients, which is 237ml per cup. However, please note that not all dry ingredients measure 8oz for 1 cup. For example, while 1 cup of butter is 8oz, 1 cup of flour is 4 1/4oz and 1 cup of sugar 7oz. That is due to some ingredients being lighter or heavier per volume. I’m sorry if I confused you, but here’s a great source on the best way to measure ingredients using volume (by cups) that I recommend checking out.
Hi Tasbih, would using heated ghee give the same result? I like the idea of kad7 ghee as it toasts the flour so adds flavour to the base.
Hi Yasmeen! I have tried the heated ghee method in this recipe, but I personally preferred the result of the cold method more. While the heated ghee did add a bit of an extra flavor dimension, it yielded a coarser texture and the kahk cracked during baking. You can definitely try it if that’s what you prefer; they will still out well and you might end up liking them more. Please let us know how they turned out, if you do give that method a try. Enjoy ?
Can I use self raising flour instead of all purpose flour ?
I just have to say i LOVE all ur recipes and have been trying ton!
I’ve been trying to get my hands on all the right ingredients to do this Kahk, but since i dnt live in egypt its not as easy.
I just wanted to make sure the ghee im using is correct.
Currently i have Sheraton and butter i got mixed have no clue if sheraton will work fine.
Can u please help.
Hi Abeer! Thank you dear for all your kind words ?
Yes…Sheraton is perfect here…it’s what I use. It’s labeled as pure butter oil, which I understand can be confusing; but it’s basically ghee ??
It’s best to stick to all purpose flour here Dina, as self-raising typically contains 1 1/2 tsp of baking powder per 125 grams of flour. That’s 8 times the amount needed for this recipe.
I LOVE Le Carnaval’s kahk & ghorayeba…. Perfected homemade ghorayeba a few years ago but kahk always scared me! Just tried this recipe and it turned out perfectly… exactly like Le Carnaval’s!! Thank you thank you thank you!
So far I tried plain kahk and made each one 27 grams which made a nice generous size. My question is should I use the same amount of dough when I try it with a filling? Reading the recipe it seems that’s what you did, but I wasn’t quite sure….
Thanks again for an amaaaazing recipe ? I’m going to try your bassboussa next ?
Hi Alyssa! So happy that you found this recipe so reminiscent of Le Carnaval’s. Love their stuff ?
Yes…I portion the dough all the same size for both plain and filled. Enjoy ?
Tasbeeeeh! I’m so excited about making this for eid… I have a question though… where can I get ree7et el ka7k? And which kind of ghee do you recommend to use?
Hi Marwa! I get ree7ek el kahk from Ragab El Attar and I like Sherraton ghee. You can use balady ghee or a mix of both if you prefer its taste.
You mention also making a gluten free version do you remember what type of flour you used for the dough or what the recipe for that was? Thanks
Gluten free? Me? I wish ? I think it was someone else ? I have no idea how to gluten free stuff. So sorry about that. Really wish I could help.
Is there a way to make these ahead of time and refrigerate or freeze?
Hi Sommer! You can absolutely make them in advance but no need to freeze. Kahk is known for having a very long shelf life. They keep for weeks.
Hi Tasbih, this looks amazing! I wonder if there is any recommendation on how to make the date paste or if there’s a ready-made one, which brand would you suggest?
Hi Shereen! I get a really great Saudi Arabian one from Darb El Barabra shop. It’s so soft and amazing ?
I love the changes you have made in the recipe cant wait to try the new recipe 🙂
I have a quick question regarding the malban filling,I have to plain malban with some powdered sugar can I cut it into small cubes and add it inside the kahk?
in your new updated recipe what do you mean by kneading it with the ghee? (by hand or in a stand mixer?)
Hi Ala’a! I hope you love the kahk more with the new tweaks. In the old version, I used to just place plain malban inside of the dough, which you can still do. But I found that kneading it with some ghee and adding some flavor and texture enhancers makes it a lot more special. I just knead it with my hands until everything is mixed through. It’s very soft, no need for a mixer. Enjoy ?
Hi! First time making this and the dough did not come together it was very crumbled and couldn’t get into a ball after adding all of the ingredients.
Hi Rocco! If everything’s been measured precisely, then it probably just needs some more mixing until it comes together. When you mix the ghee with the dry ingredients, it starts out really crumbly at first, then the more you mix, the creamier it keeps getting. Then once you add the milk, you need to keep mixing until it comes together into a dough. Keep mixing until you can roll a piece of dough into a smooth ball with no cracks. Best of luck!
Thanks Tasbih for your reply , I used the plain flour & did it for the first time in my life & turned perfect thanks for the tips about agameya , ghee heat and refrigerate it , the sugar average , scooping , each tip of them made a big difference.
Really happy to hear that they turned out so well Dina! Thanks for your wonderful feedback ?
REGRETFULLY I DON’T HAVE MILK..can i use whipping cream instead of milk?will this work?I think it will work because of its fat content,don’t you think?
Hi Nada! You can use water instead. Don’t worry…it’s totally fine. A lot of people use water instead of milk in kahk. Whipping cream could change the texture because it’s so high in fat compared to milk.
I have tried the kahk recipe before the update and liked it a lot, but i LOVED the updated version, it was AMAZING, thank you so much ?
Yay! Love hearing that the update was worth it ?
Followed ur recipe all the way through. Was the hardest dough so hard to work with. I don’t know where I went wrong
Hi Su! That’s so weird…it’s supposed to be really soft. Are you sure you measured all ingredients precisely?
Thank you so much. It is perfect.
Really glad you liked this recipe Alexandra ?
Dear Cleobuttera blogger,
This is my first time writing to a food blogger but I really thought I had to. I really really wanted to thank you for your recipe of Kahk and ghorayeba. I tried it for the first time yesterday and it was absolutely amazing although it was my very first time baking.
Both recipes were very clear with beautiful pictures and clever tricks. You can’t believe the joy it brought to my family. We have been living in France for 20 years and this was the very first time for us to enjoy a real good quality kahk and ghorayeba.
So, I really wanted to thank you for this wonderful magic you are bringing to people and hope you’re having a wonderful Eid with your family and beloved ones.
Sophia your message has touched my heart and made my day. Thank you so much for taking the time to write these beautiful words and kind compliments; they mean the world to me. I’m really happy to hear that my recipes are bringing joy to your family and giving you a taste of home ?
SalaamAlaikum! Hope youre doing well. 🙂
Wishing you and your family a blessed and happy Eid 😀
I just made these cookies and I literally cried with joy as soon as they came out of the oven looking exactly like yours and it smelt like a bakery.
Coming to the taste, they taste soooo goood ,,it took me back to the days in Saudi when we used to eat these cookies which were called Mamoul ( but your recipe is much better than the store bought ones, needless to say)
Cannot thank you enough for this amazing and absolute perfect recipe. These are indeed the Fabulous Kahk cookies!
Thanks a ton 😀
And Eid Mubarak again!
These look Amazing Maimuna! I’m really happy to hear that you loved them so much and that they made your quarantined eid a little bit sweeter. Thank you for your wonderful feedback ?
Predicted recipe say that agamia filled khahk have to be baked in 260c oven why you delete this point?
I made it in 180c oven and the filling came out as you had mentioned in the preedited one
Hi Mahmoud! I deleted it because it’s no longer relevant. I fixed the agameya recipe, making it work better at 160C. With the improved recipe, now all kahk (filled or not) need to be baked at 160C instead of 2 different temperatures. If 260C for 8 minutes work better for you, please go ahead and continue doing that. According to my latest recipe testing, 160C worked so much better than 260C for me; but of course results can vary from one oven to another.
Hi I’m in Australia and I’m not sure what the Kahk essence is. Would you be able to let me know if I am able to make my own please. Thank you for your recipes please they are unbelievable.i
Hi Tasbih, I’m attempting to make this recipe for Eid iA but I cannot find Kahk essence I found cookie spices at the Arabic store the ingredients are fennel, anise, clove and caraway – can I use this or should I just use rose water ? I live in Dayton Ohio and not many options nearby. Thank you for all you do Rabena Kalieky
Hi Tara! Happy Eid in advance. The spice mix you found is quite different from what kahk essence is made of, so it would probably give you a different flavor profile. Kindly refer to point #6 in the recipe notes on how to make DIY kahk essence ?
I know it’s not exactly the right Eid for kahk, but I just had to make these again!
The kids wanted a rainbow dessert for Eid, so this is my twist on your variation.. Unicorn Kahk! 😉
Consider it next time you make kahk, and remember me. You’ll love these!
Doesn’t hurt that they’re legit eye candy…
Eid Mubarak to you and your family.
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Thank you for sharing this delightful recipe. I can hardly wait to try it.
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