Egyptian Eid cookies, kahk el Eid. Soft, crumbly stuffed cookies. | Fursecuri egiptene faramicioase

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.

Mix all-purpose flour, ground mahlab, sesame seeds, and salt in a bowl.

Heat ghee on the stove until it starts boiling.

Pour hot ghee over the flour mixture and mix with a spatula until there is no more dry flour.

Cover the bowl and allow the mixture to come to room temperature or barely warm.

Activate yeast in warm water with a little sugar.

Mix activated yeast with the dough and knead until a cohesive dough forms.

Set the dough aside and prepare three fillings: pistachio, almond, and date.

Make tablespoon-sized balls from each filling and place them separately.

Take a small piece of dough, flatten it, place a filling ball inside, and roll it until smooth.

Decorate the cookies using a pinching tool or a fork.

Cover the pans and allow the cookies to rise for 1.5 hours at room temperature.

Bake at 350°F (180°C) for 15 minutes or until slightly golden.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens