Egyptian Kahk Recipe - 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.

Make homemade ghee by melting 2 to 4 sticks of butter in a heavy saucepan on high heat until foaming, then simmer on medium-low for 10 minutes until milk solids form.

Toast sesame seeds in a small pot on low heat until light golden.

Prepare honey walnut filling: melt 40 grams of ghee, add 20 grams of flour, cook for 2-3 minutes, then add 180 grams of honey and boil for 1 minute. Mix in 100 grams of chopped walnuts and 1 tablespoon of toasted sesame seeds, then cool in the fridge.

Prepare date filling: melt 15 grams of butter or ghee, add 120 grams of chopped dates and a tablespoon of water if dry, cook until softened, then mix in 1/2 teaspoon of cinnamon.

Prepare pecan filling: melt 110 grams of soft brown sugar with 2 tablespoons of water, boil, then simmer until dissolved. Add chopped pecans and mix well, then cool on parchment paper.

Combine 500 grams of flour, 1/2 tablespoon of seasoning, 1 teaspoon of baking powder, a pinch of salt, and 1.5 tablespoons of toasted sesame seeds in a bowl.

Cream 300 grams of cold ghee with 50 grams of powdered sugar until fluffy, then mix in the flour mixture and 90 grams of milk until a soft dough forms. Let rest for 30 minutes.

Portion dough into 20-gram balls and prepare fillings.

Make an indentation in each dough ball, fill with chosen filling, and encase the filling with dough. Roll into a smooth ball.

Mark cookies with a mallet or piping nozzle for different flavors.

Preheat oven to 160°C and line a baking sheet with greaseproof paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens