AlArab24
EN|عر
Recipes

Egyptian Kahk Cookies (Kahk El Eid)

These beloved Egyptian shortbread cookies are a staple of Eid al-Fitr celebrations, traditionally enjoyed with tea and exchanged as gifts after Ramadan.

4 servings (default)Egypt

Ingredients

Servings
4
  • For the Dough
  • 4 cups All-purpose flour
  • 1 cup Semolina
  • 1 cup, melted and cooled Clarified butter (samneh) or ghee
  • ½ cup Vegetable oil
  • ½ cup Warm milk
  • 1 tablespoon Ground cinnamon
  • 1 teaspoon Ground anise
  • 1 teaspoon, dissolved in 2 tablespoons warm water Active dry yeast
  • ½ teaspoon Salt
  • For the Date Filling
  • 2 cups Date paste
  • 2 tablespoons, melted Clarified butter
  • 1 teaspoon Ground cinnamon
  • For the Walnut Filling
  • 2 cups, finely chopped Walnuts
  • ½ cup Sugar
  • 1 teaspoon Ground cinnamon
  • 2 tablespoons Rose water
  • For the Agameya Filling
  • 1 cup Honey
  • 2 cups, chopped Walnuts
  • 2 tablespoons Clarified butter
  • 1 teaspoon Ground cinnamon
  • For Topping
  • Powdered sugar

Method

  1. 1

    Prepare the Dough

    30 min

    In a large mixing bowl, combine the flour, semolina, ground cinnamon, ground anise, and salt. Make sure your melted clarified butter or ghee and vegetable oil are cooled but still liquid, then add them to the dry ingredients along with the warm milk and the dissolved yeast mixture. Knead everything together until you have a smooth, pliable dough. Cover the bowl and let the dough rest for at least 30 minutes in a warm place.

  2. 2

    Prepare the Fillings

    While the dough rests, prepare your chosen filling(s). For the date filling, simply mix the date paste with the melted clarified butter and ground cinnamon until well combined. For the walnut filling, combine the finely chopped walnuts, sugar, ground cinnamon, and rose water in a separate bowl. For the agameya (honey-walnut) filling, gently heat the honey and clarified butter in a small saucepan until simmering, then stir in the chopped walnuts and ground cinnamon. Let the agameya cool completely before using.

  3. 3

    Shape the Kahk

    Preheat your oven to 180°C (350°F). Take a small piece of dough, about the size of a walnut, and flatten it into a disc in the palm of your hand. Place about a teaspoon of your chosen filling in the center, then carefully gather the edges of the dough to seal the filling inside, forming a smooth ball. You can either press the ball into a traditional kahk mold (tabba) to create a beautiful pattern or use a fork to make decorative imprints.

  4. 4

    Bake the Cookies

    18 min

    Arrange the shaped kahk cookies on ungreased baking sheets. Bake in the preheated oven for 15 to 20 minutes, or until the cookies are pale golden on the bottom and just barely hint at color on top. It's crucial not to overbake them, as kahk should maintain its signature crumbly, delicate texture.

  5. 5

    Cool and Serve

    Once baked, remove the kahk from the oven and let them cool completely on the baking sheets or a wire rack. This is important for them to firm up. Once fully cooled, generously dust the kahk with powdered sugar before serving. These delightful cookies are perfect with a cup of tea!