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. Bake your filled kahk for 2 minutes less than the baking time above. With the mixer running on low speed, gradually pour in the milk. Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet, leaving an inch of space between each one. Your recipe also doesn’t call for heating the ghee which is the standard when using yeast. (See my Recipe for Agwa.) 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. Adjust oven rack to middle position and preheat the oven to 160C/ 320F. If using white samna balady, or clarified butter, no need for the heating step. It’s very soft, no need for a mixer. Also, do you have a trusted petit four recipe? We love to see what you’ve been baking! 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 know it sounds weird, but in kahk, the more milk is added, the coarser the crumb will be. I just want to highlight that measuring is the key to success. There’s one without the release mechanism could you please tell me where I could buy them in Cairo? Thank you so much for this awesome recipe. This cookies are bookmarked from Amiras pantry. I made these last year and the year before and they were amazing! 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. I also used rason and nuts fillings as well as Malban. These look Amazing Maimuna! Dough done. 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. Roxana. However, please note that not all dry ingredients measure 8oz for 1 cup. Love their stuff However, I always remeasure all my recipes using cups, so that I can provide both measurements, for those who don’t have a scale. Thank you!! Add your milk to the mixture and mix it in until well incorporated. Beat until the mixture is pale yellow and the ghee has almost doubled in size, then add all of your flour mixture. 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. 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. 99. The butter is surely the cause of the bready texture. Hi Shimaa! I don’t mean to brag, but it makes the best kahk I’ve ever tasted. Greetings from Switzerland , It’s my pleasure Sunny! Thanks for all your wonderful tips . Once the milk solids start to brown, you can remove the pot from the heat. I love your recipe its easy to make and turns out delicious! And as a side note, I suggest increasing the amount of reehet El kahk because it gives more flavour. I’m so happy you’re enjoying the blog and its recipes. Leave them round; don't press them and bake at the same temperature for 10 to 12 minutes. MAKE IT SHINE! Yomna you saved me! HI Laura! In some cultures, dates are said to be 'the fruit queen'. Thank you Ragaa. 2 or 2 1/2 cups? Similarly the dough shouldn’t be crumbly, but should be able to come together in a cohesive mass…also like sugar cookie dough. 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. I've added a few tweaks that made a world of a difference. Remove it from the oven and let it cool for 2-3 minutes then move it to a wire rack to cool for at least 15 minutes. Pit dates and chop into small cubes until you are left with 120g of date cubes. Trust me, this recipe will be the end of it. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. First time to bake Kahk and it was delicious !. Hey Tasbih, Even though I measured, it came out kind of dry (I think maybe the brand or consistency of the ghee was the issue). Enjoy , I’ve never had kahk before and tried this recipe for the first time. Butter may be used as long as its clarified. But if most of them do, then your agameya is probably thinner than it should be. Kahk This recipe makes 135 (1 tbsp-sized) cookies that you can leave plain or stuff with your filling of choice. Remove them from the oven when browned on the bottom and leave to cool 15 minutes. I can hardly wait to try it. Authentic Egyptian cookies. See our top-rated recipes for egyptian kahk el-Eid. Thanks for your wonderful feedback . These tweezer thingies are also traditional, but no worries if you can’t find it…. I don’t know how I’ll ever go back to pre-shredded mozzarella cheese konafa after experiencing the fresh one. your own Pins on Pinterest They are soft and lightly spiced, with traditional fillings of dates, honey, and even Turkish delight. Pour out onto a non-stick paper-lined baking sheet and spread it into a thin layer. Can I substitute regular butter for the ghee? Or can you recommend me any gee ! Wishing you much better kahk the next time around . Keep shinning dear and amaze us with your talent . Nermeen!!! I LOVE Le Carnaval’s kahk & ghorayeba…. Kahk in Arabic means cookies. Do you have any tips for mixing the dough by hand to achieve the same results? If you ever need any baking tools from New York let me know I will be happy to provide. Kahk is a type of buttery sugar cookie with a sandy texture and mildly aromatic flavor. Since A LOT goes into the dough, the flavor really comes through, so be sure to use the best quality you could find. Me? If it cracks, knead the dough for a few more seconds, then repeat the test. I don’t like the store bought ones to be honest, I feel they lack any spice taste. The zalaabiya didn’t turn out great for me, but they were a hit regardless! Egyptians know that fact and that's why Kahk's recipe since … Hi Rocco! I enjoyed it very much and can’t wait to try it out! Stir with a fork, … How to make halawet el-jibn | Dine & Discover, How to make Omani Shuwa | Dine & Discover, How to make lentil soup: The perfect dish to warm your soul, Baking Eid cookies in the age of austerity: 'I'm keeping this tradition alive', 32 Middle Eastern recipes you can make at home, (You can also buy ghee ready-made from the supermarket, but this will have an impact on the taste), 1 tbsp mahlab powder (You can find this in most Arab or Turkish supermarkets), 1/2 tsp ground Chinese tailed pepper (cubeb pepper). Try it cooking it for slightly longer to thicken, and hopefully that should help fix the problem. Ok so I’ve made this recipe like 3 times now and gurrrrrrrrrrrl!!! Place a single plain (no filling) kahk on the centre of the tray and bake it for 16 minutes. For fun and to be able to distinguish between the different kahk fillings, give them some designs. Hi Sommer! Thank you so much for taking the time to make my day and for being so generous with your offering. You know you’re eating them wrong if you don’t get powdered sugar all over your face and shirt right? Thanks millions for sharing this with us, nothing can fulfill hw I am happy and thankful. 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. Mix the dry ingredients together with the vanilla extract and the Kahk essence (or rose water). or do you think the rose water is not strong enough and I can enjoy the kahk even with it in the recipe? This made the Madhouse kids laugh because they instantly thought of the French word for poo, "caca", often shortened to "cac". Melt butter and mix with vegetable oil in a bowl. Also try El Kholafaa El Rashedeen. Would you be able to let me know if I am able to make my own please. Don’t make it thicker or it will be too hard to chew on. Hi Nada! Add in the 180g of honey and stir to combine with the flour and ghee. Allow the cookies to cool COMPLETELY, then let it snow! Saved by Mr. Abu. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms. If the ingredients are hard to find, you can totally just omit it all together. Tasbih, i tried your Ka7k recipe yesterday and it turned out amazinngg. Myfavourite are the ones that melt in the mouth yummm (never mind the calories haha). I LOVE rose water in a dangerous way, so I could only imagine how delicious your kahk smelled and tasted. Thank for sharing the tip on the agameya coming out of the kahk as I had the same problem . 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. I loved them so much. Weird though about the cracking. I’m not sure if I’ve done anything wrong :/ anyway, love your blog! 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. I love your description and making me understand the “why” behind every step:) Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes. If everything’s been measured precisely, then it probably just needs some more mixing until it comes together. Sesame seeds, yeast, salt, and cinnamon for flavors. Thanks a million for this amazing recipe second year to do it and it is just perfect …. There is a step-by-step video of this recipe to help at the end of the article. 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. Hi Tasbih! He didn’t believe i baked them however he saw me making them. Thanks to you with sharing your happiness with me; really makes my day . Pingback: Day 23 of Ramadan, June 7, 2018 – MyFirstRamadan, Hi tasbeeh, are there planning on posting a new kahk recipe this year? Let’s back up a little for those of you who’re lost here. You can also substitute an equal amount of rose water. 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. The most popular filling by far is the Agameya (my favorite!). I mean, the agameya wasn’t oozing out or anything, just the cookies were all cracked, even the ones with no filling. Stay fly, and I look forward to pursuing more of your recipes soon-times! I use Medjool dates but you can use any type for this. Dear Cleobuttera blogger, About the cheese Kunafa, you could control the sweetness by not pouring in all of the syrup. All images and content are owned by Cleobuttera® and are copyright protected. Here's. Hahahaaaa I know what you’re thinking Beth lol, but believe it or not most of us tend to lose weight during the month. Roll each ball in the palm of your hands until a soft and smooth ball forms, do this for all the dough. 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. 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. Please note that the recipe above is an updated, new and improved version of the original recipe. Start off by toasting your sesame seeds in a small pot over low heat. 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. Popularity at your house the preedited one sieve, dust the kahk base some similar,... As outlined in our privacy policy together to give it the olden days reading your humoristic way of putting down. Fact i know it ’ s!!! ) very soft, no need for a few ago... I was floored when i finally discovered that you can ’ t turn out for! 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