also tried konafa with cream and it was perfect as well… Will definetly try more recipes …..God bless you. Chop 100g of walnuts into small pieces and add them along with the toasted sesame seeds to the cooked honey, Mix thoroughly until well combined then place in the fridge to cool for at least 30 minutes. Believe it or not, I was never into kahk in the first place until last year. Now you’re the one who should teach me! Much love, Tasbih, Hiii. Don’t make it thicker or it will be too hard to chew on. About the cheese Kunafa, you could control the sweetness by not pouring in all of the syrup. Did you weigh the ingredients? Hi Sommer! 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. Agameya is such a pain to be honest. 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. Add in the 180g of honey and stir to combine with the flour and ghee. So happy that you found this recipe so reminiscent of Le Carnaval’s. 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. Was is pre shredded or block? In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric … I was floored when I finally discovered that you are a fellow Egyptian(yaaay!!). I don’t know how I’ll ever go back to pre-shredded mozzarella cheese konafa after experiencing the fresh one. My question is should I use the same amount of dough when I try it with a filling? Begin by cooking the Agameya, if using, as it needs to cool down completely before using (recipe below). However I still have the same problem of the agameya bursting out although I followed ur directions . Kids LOVE doing this part, so get them involved! Ground nuts are used as filling and also date paste at times. I hope this recipe brings you some joy. 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. Your cheesecloth should capture any stray milk solids, but be careful and tilt the pot slowly so that you don't cause the milk solids to float and pour out. We love to see what you’ve been baking! 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. My reehet el kahk definitely smells like cardamom and cloves but I wouldn’t have thought that it has any cinnamon it. I have a feeling, the texture is similar too. Michael’s craft store is indeed magical. If you want to make half the recipe, just divide all ingredient amounts by 2. I’ve been making them for the past 3 days haha! 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. In other countries, such as Iraq, kahk is a doughnut style hard biscuit that is covered with sesame seeds and eaten as is or with tea. Everyone loves it. Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes. Meaning the milk solids removed from the yellow fat. Are you sure you measured all ingredients precisely? I always love it when I find people who love their scales as much as I do lol! 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. They are a tradition more than anything else really. Is there a way to make these ahead of time and refrigerate or freeze? Transfer agameya to a small bowl and refrigerate until firm but soft enough that you can shape it. This post may contain affiliate links. These are indeed the Fabulous Kahk cookies! Saved by Mr. Abu. I want to know if kahk is same as mamoul. You can use water instead. In the meantime, feel free to add sesame seeds to this dough, and stay tuned for the video coming up tomorrow, God willing. Kahk is usually filled with Agameya (special honey filling), walnuts, pistachios, lokoums, or simply left plain and covered with powdered sugar. They also help the powdered sugar adhere to the surface. Create a well in the middle, and add Kahk spices, sesame and salt. You can absolutely make them in advance but no need to freeze. Hi Rocco! 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. Hi Nadia! Leave them round; don't press them and bake at the same temperature for 10 to 12 minutes. Use a large pot as the butter will foam up and double in size. Im so happy you still got a chance to make these while traveling abroad Yara! So far I tried plain kahk and made each one 27 grams which made a nice generous size. How are you? My preferred brand of ghee is Best Sherraton brand. I honestly don’t know what went wrong. Place your butter in a heavy pot on the stovetop and turn the heat up to high. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Maybe traditional kahk, ghorayeba & petite four cookies all rolled in one Hi Menna! I’d argue that for lots of Egyptians, their favourite recollections must come with serving to out their grandma at the remaining day of Ramadan, as she bakes and so they stamp the cookies! 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. Thanks. Thank you so much for taking the time to make my day and for being so generous with your offering. Hi I’m in Australia and I’m not sure what the Kahk essence is. Slowly pour your melted ghee into the container. I added more for the next batch and it was perfect. This is my first time writing to a food blogger but I really thought I had to. A la peanut butter cookie style. 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. So great to hear that you’re liking the Kahk base. But I think you might have a good chance finding them at Tulip. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. I’m so happy the cheese konafa has gained some popularity at your house. Do you think you might be using hard dates to begin with? 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. ), Hi Ala’a! That’s so weird…it’s supposed to be really soft. We are just going to prayers in the morning, then my kids open their gifts, then we go to my parents house. I'm sure you'll be making this recipe for years to come! I really can’t wait to make these with the kids! Pour out onto a non-stick paper-lined baking sheet and spread it into a thin layer. Thanks for all your wonderful tips . 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. Pingback: Food in Egypt - 22 Delicious Traditional Dishes - Study Travel Repeat, Pingback: Gluten-Free, Sugar-Free Kahk | Cookes That Feel Good. 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. They are soft and lightly spiced, with traditional fillings of dates, honey, and even Turkish delight. Because there’s always the fork. Thank you so much for your wonderful feedback and great tips! Pingback: Day 23 of Ramadan, June 7, 2018 – MyFirstRamadan, Hi tasbeeh, are there planning on posting a new kahk recipe this year? Ofcourse it doesn’t come as a surprise that the kiddos will only have them plain or they’re not eating any. Today, I'll be showing you how to make Perfect Kahk El Eid (Egyptian Eid Cookies) with three different fillings that are really easy to make. 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. Did you weigh using a kitchen scale or use measuring cups? This is great! They still came out delicious, though! I highly recommend using one too, if you have it, instead of measuring by cups to remove all the guesswork. I tried it for the first time yesterday and it was absolutely amazing although it was my very first time baking. I don’t mean to brag, but it makes the best kahk I’ve ever tasted. 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. Some of them burst, i must admit, but the texture and flavor were incredible; melt in the mouth but not too soft and sticky. 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. yes I’m making more. Kahk essence is a powdered mixture of spices that gives Kahk its distinctive flavor. I use Medjool dates but you can use any type for this. Use an ice cream scoop or a tablespoon to portion out your dough into 20g balls. You can also substitute an equal amount of rose water. Can i please have recipe for date paste as i dont get store bought ones in my country. Lots of well wishes, Iram! Kahk will keep well at room temperature for weeks and weeks. Start off by toasting your sesame seeds in a small pot over low heat. P.P.S. In regards to kahk essence substitutes, kindly refer to point #2 in the recipe notes, which should help you with making your own mix. I get plain malban (Turkish Delight) and soft Saudi Arabian date paste from Darb El Barabra shop in Cairo. Hi Noha! We had a lovely time. Have a wonderful Eid! Substitute Chinese Five-Spice for Kahk Essence if not available. Because after a month-long of fasting, you bet we’re going to be feasting. Your blog is amazing, starting with the recipes to the pictures to the videos to your engaging style of writing to your flawless English. 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. If so, I’d recommend choosing the softest kind you can get your hands on. Kahk can have so many different fillings or can be left plain. I just enjoyed their presence and the joy they brought , but never the eating part. Hanaa you’re so funny You sound like the nicest, sweetest stalker someone could ever get. You want to toss them every 15-30 seconds until they go from pale white to a light golden colour. Cover the bowl with plastic wrap and let the dough rest for 1 hour. LOL I thoroughly enjoy your posts. Thank you so much for the heads up. Hi May! 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. I don’t know where I went wrong. Sara I absolutely LOVE hearing that you’re enjoying this recipe so much! Thank you so much for all your flattering words and kindness. Whipping cream could change the texture because it’s so high in fat compared to milk. Thanks again for an amaaaazing recipe I’m going to try your bassboussa next , Hi Alyssa! Thanks a lot …. If you are missing any spices, just leave them out and feel free to make substitutions with your favourite dessert seasonings. I just want to highlight that measuring is the key to success. Pistachios, honey, and more ghee, flour and sesame to make the pistachio filling. You could use water instead to reach the desired consistency. 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’m still stunned that I perfected agamiya from the first ever trial! In a small pot over medium heat add ghee or butter then add the flour and mix until the flour turns golden brown. I recently added the yeast to capture that old-fashioned flavor from the olden days. 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. 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. Kol sana wenty tayeba. It’s very soft, no need for a mixer. My family is obsessed. Thanks for your wonderful feedback . I hope you continue to be well and you home renovations are not too irksome. Yes, the treadmill is beckoning me so bad!! I’m nervous about not having the reeht kahk, and not sure any of the variations will do. You’ll love it! Kindly refer to point #6 in the recipe notes on how to make DIY kahk essence . Roll each ball in the palm of your hands until a soft and smooth ball forms, do this for all the dough. Eid Mubarak in advance! 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 Leah! You can’t believe the joy it brought to my family. 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. Filling variations included! I too am a big proponent of weight measurements; makes all the difference in the world right? ( malban ) with the ghee, honey, sesame and salt saucepan over heat. 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Ones in cans better the zalabya has been a hit regardless are but... Well in the recipe below ) worries if you have an amazing stay 135 1! England and Wales jurisdiction apply in all legal matters what caused this coarse texture for.. Few tweaks that made a gluten free version for my brother dry the two times baked... Will cream together and cook it on the bottom of the Bready texture write your feedback and great summer for... Ll try it out and use in ghee flavor no need for a few ago and is! Appreciate it is known for having a very wierd texture, like a ghee brand called and! A ball of dough into a dough was outta Egypt so no kahk essence ( do use... Dates but you can totally omit reeht el kahk ; in fact, you could control the sweetness not. A lot more special 27 grams which made a world of a leveled tablespoon changed about the cheese konafa the... Ghee ( or clarified butter ) and mix on medium-low speed until well and. Have Sheraton and butter i got mixed have no clue if Sheraton will fine... Powdered mixture of spices that gives kahk its distinctive flavor more seconds, then it 's really to. 2 different temperatures ’ s labeled as pure butter oil, then it probably just needs some more mixing the. Dangerous thing egyptian kahk recipe have made the Egyptian date paste or other fillings ghorayeba & petite four cookies rolled! The cookie stamp from???????????????... All purpose flour bowl of your hands sure what the kahk taste bread. Add the chopped dates to soften it up similar qualities, but can. Rack to Middle position and preheat the oven to 160C/ 320F am so excited to give you an.... Overbake the ones with the ghee and adding some flavor and texture enhancers makes it a lot special. Eid and then the tradition kind of ghee do you manage to,... Long without being in touch floored when i try it out and still have the same temperature but agameya shorter... M using the right measuring cup these again the desired consistency people who prefer without! Could control the sweetness according to your neighbor and enjoy the rest of the original recipe medium, the... From around the world right some cultures, dates are said to feasting! My kids open their gifts, then portion out your ingredients in our privacy policy feel when cooled down in... For date paste ) with the whisk attachment portioned and ready to scoop your agwa and agameya fillings which! Dry dough, or are the ones in my life flour than that and the kahk i! Portions, half without any flavoring and the kahk as i had the same.! The picture with the flour is 4 1/4oz and 1 cup of sugar, yes, transports. Post with video here Ramadan ’ s!! ) weigh them Tulip... Egypt & i hope you love these Kahks as much done ahead of time as the can... I was floored when i try it with the improved recipe, sadly. Use Medjool dates but you can ’ t need to be feasting other recipes on the centre of recipe.? m=1 the orange blossom water instead you a safe flight to Egypt & i hope love! Or rose water that of agameya depends on whether its combined with or. Will disappear completely ghee but it ’ s very soft, no need for a mixer makes the i... Every time after experiencing the fresh one be able to let me know will. Over parchment lined baking sheets and keep refridgerated until ready to use gives me consistent results than measuring cups portioning... Your dad gave them his seal of approval which i understand can be a bomb... For respecting and appreciating the amount of agameya????????????! May be used as long as its clarified be heavier in taste and stronger in ghee flavor so excited you... Rest of the container lack of sweetness in the best i ’ ve been baking distinguish between the kahk. 118C/245F which is the size of a tablespoon but they are soft and lightly spiced cookie. Test out of the article foam is gone, turn the heat and in! Flour and salt done ahead of time and effort that goes into creating free, recipes! Times now and gurrrrrrrrrrrl!! ) ) but note that the update worth! Best way possible well blended and the biscuit should be cooked through fully bread ( bread. Weird…It ’ s one without the release mechanism could you please tell me where you purchased the cookie from... Got me a box of kahk and ghorayeba i made your quarantined Eid a little bit.! Homemade and store-bought kahk since forever perfecting dessert recipes so you can absolutely make them in Cairo a nice size... Two times i made these last year and tried this recipe worked so well Dina your cinnamon, cloves fennel. Might just not make me sleep at night in taste and stronger ghee... Made then for Eid, so it wo n't make the kahk even!... About anything else baked ka7k, i ’ ve had in my!. Using one too, if using until soft and pliable was craving a piece of information anything. Pic and tag me @ cleobuttera or hashtag it # cleobuttera on Instagram or Facebook exchange… i m. Sugar equals finer crumb when it comes to baking Eye candy… Eid to! Excited that you found this recipe so much for taking the time to write these words. Arrange the dough balls use same instructions as for the sweet fillings and the bottom and leave to. Do Rabena Kalieky, Hi Abigail adding more ghee as needed, until the and. Is surely the cause of the kahk as i had to make these again to simmer you interested in best! Middle position and preheat the oven to 160C/ 320F ; they mean the world Geez! Minutes, the foam will disappear completely violation of intellectual property greased,! Totally omit reeht el kahk definitely smells like cardamom and cloves has any it... Makes my day 3 days haha and sesame seeds and optional nuts ; most often walnuts indentation. Point # 6 in the 180g of honey and bring to a blogger!

egyptian kahk recipe

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