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Recipe: Appetizing Kahk (Egyptian Dessert)

Kahk (Egyptian Dessert). Just as Ramadan has its own special desserts, Eid El-Fitr, the Muslim holiday that marks the end of this month, also has an exceptional dessert known as kahk. Despite being associated with this holiday, these Eid cookies are a tradition with no religious origin (in fact, several wall drawings on Pharaonic temples show that kahk is an ancient. Kahk is a middle eastern dessert that originated in Egypt as far back as the time of the Pharoahs.

Kahk (Egyptian Dessert) Egyptian Eid Cookies or Kahk pronounced Ka-hk is a special dessert that is associated with happy occasions in the Egyptian traditions. These mouth watering cookies appear on the Egyptian Muslims' table yearly in Eid-el fitr that comes after Ramadan and bi-yealry on the Egyptian Christians' table in Christmas and Easter day. Kahk (Egyptian Shortbread) Recipe by Sally Ammar. You can have Kahk (Egyptian Dessert) using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Kahk (Egyptian Dessert)

  1. Prepare 360 grams of Cake flour.
  2. Prepare 180 grams of Ghee.
  3. It's 30 grams of White toasted sesame seeds.
  4. Prepare 1 of Your favorite spices, such as cinnamon, clove, or cardamom.
  5. You need 2 tbsp of Granulated sugar.
  6. It's 10 grams of Dry yeast.
  7. It's 100 grams of Date (or raisins).
  8. It's 1/2 tbsp of Ghee.
  9. You need 1 tbsp of White toasted sesame seeds.
  10. It's 1 of Powdered sugar.

Great recipe for Kahk (Egyptian Shortbread).. Um Ali literally means by "Ali's mother" and it is a delicious dessert from Egypt. A cross between Baklava and bread pudding! Myrna Joyce Henderson McDaniel Goff Regional Foods.

Kahk (Egyptian Dessert) step by step

  1. Melt the ghee in a sauce pan. Sift together the cake flour, spices, and granulated sugar..
  2. Combine the dry ingredients in a bowl, and place the roasted white sesame seeds in the middle. Once the ghee is hot, gradually pour it over the sesame seeds..
  3. With a rubber spatula, mix the dough without kneading. Adjust the amount of ghee to achieve the right firmness, taking care not to make it too soft..
  4. Once the dough is no longer floury and is cool enough to hold in your hands, add the activated yeast as instructed on the package, and knead it into the dough..
  5. Knead the dough by hand and bring it together. Let it rise for 30 minutes to 1 hour..
  6. Meanwhile, prepare the filling. Blend the dates (or raisins) in a food processor. Add the cinnamon and the sesame seeds..
  7. Add the melted ghee and bring it together. Roll the filling into a rope, tear off small amounts, then roll them into balls about 2 cm in diameter..
  8. Make the dough from Step 5 into a thick rope, tear off dough pieces, shape them into 5 cm ellipses, then spread them flat with your hands..
  9. Place the filling from Step 7 onto the center of the dough, wrap it and roll it out into balls. Gently press on the top of the dough to flatten slightly..
  10. Line a cookie sheet with parchment paper, arrange the dough in rows, then make a pattern on them by pressing down on top with the back of a fork..
  11. Bake them in the oven for 25 minutes at 200℃, and when they are done, let them cool. (Freshly baked kahks easily fall apart as the ghee takes time to set.).
  12. Once they are cool, coat them with a generous amount of powdered sugar..

Egyptian Desserts Egyptian Food Filipino Desserts Egyptian Recipes Arabic Dessert Arabic Sweets Arabic Food Eid Cookies Recipe Egyptian Cookies Recipe Egyptian Eid Cookies AKA Kahk Classic comforts from the Mediterranean, weeknight dinners for crazy busy days to desserts with the "wow" factor, one thing in common, they are all recipes that. 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! Kahk, or Ka'ak al-Eid (Arabic: كحك or كعك العيد), is a small circular biscuit eaten across the Arab world to celebrate Eid al-Fitr and Easter. It is covered with powdered sugar and can be stuffed with 'agameya (عجمية, a mixture of honey, nuts, and ghee), lokum, walnuts, pistachios, or dates, or simply served plain. Date-filled kahk are believed to be the origin of ma'amoul, a.

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