Melt in your mouth Eid cookies 🍪

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with less saturated fat.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol offers sweetness without calories.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch while being nut-free.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note at a lower cost.

Start by preparing the Turkish delight filling. In a small pot, combine 400 grams of sugar, 200 milliliters of water, and 0.5 tablespoon of lemon juice.

Turn the heat to high and allow the sugar to melt completely. Once melted, reduce the heat to medium-high and cook until it reaches 112 degrees Celsius (234 degrees Fahrenheit).

Add 1 teaspoon of vanilla essence to the sugar syrup once it reaches the correct temperature.

In another pot, add 80 grams of cornstarch and 0.5 teaspoon of cream of tartar. Whisk in 300 milliliters of water and 1 tablespoon of lemon juice until smooth.

Once the sugar syrup is ready, place the cornstarch mixture on high heat and whisk continuously for about 3-4 minutes until it thickens.

Incorporate the sugar syrup into the cornstarch mixture gradually, whisking until smooth. Cook for an additional couple of minutes until it resembles glue.

Turn down the heat to medium and simmer for 45 minutes, stirring every 5 minutes until it reduces to about 2/3 of its original size and thickens like honey. Mix in 0.25 teaspoon of salt before removing from heat.

Line a deep oven tray with greaseproof paper and spread a small amount of oil over it. Pour the Turkish delight mixture into the tray and spread it out. Let it cool for 4-6 hours until it reaches room temperature.

For the agamiya filling, remove the skins from 120 grams of pistachios by rubbing them together. Chop the pistachios into chunks.

In a pot over medium heat, melt 40 grams of ghee. Once melted, add 20 grams of all-purpose flour and stir for 2-3 minutes until combined and smooth.

Pour in 180 grams of honey and stir until it boils. Add the chopped pistachios and mix well. Allow to cool completely for a few hours until firm.

To make the cookies, combine 1 kilogram of all-purpose flour, 30 grams of toasted sesame seeds, 70 grams of powdered sugar, 2 teaspoons of baking soda, and 1/8 teaspoon of salt in a mixing bowl.

Add 1.5 tablespoons of kahk seasoning and 0.5 teaspoon of vanilla powder to the dry ingredients and mix well.

Add 600 grams of ghee to the dry mixture and mix until combined. Do not overmix; start on low speed to avoid flour flying everywhere.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens