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Holidays & Special Occasions

Kahk

The Quirky Foodster Team

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45 min
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) All-purpose flour
  • 250 g (1 cup) Ghee or clarified butter, softened
  • 2 tbsp Powdered milk
  • 1 tsp Ground mahlab or nigella seeds
  • 80 ml (1/3 cup) Warm water
  • 300 g (1.5 cups) Date paste (ajwa), for filling
  • 150 g (1.5 cups) Powdered sugar, for dusting

Method

  1. Rub the ghee into the flour, powdered milk and mahlab until the mixture resembles coarse crumbs.
  2. Gradually add warm water and gently bring the dough together, being careful not to overwork it.
  3. Rest the dough, covered, for 20 minutes.
  4. Take small portions of dough, flatten into discs, place a spoonful of date paste in the centre, and seal into a
  5. ball.
  6. Press each ball gently to flatten slightly, and use a mold or fork to imprint a decorative pattern on top.
  7. Preheat the oven to 180°C (350°F) and bake for 18–20 minutes until set but still pale (kahk should not
  8. brown).
  9. Cool completely, then generously dust with powdered sugar before serving.

Introduction: Kahk are delicate, powdered-sugar-dusted shortbread cookies filled with dates, nuts or honey, baked in Egyptian households in the days leading up to Eid al-Fitr as a symbol of celebration after the month of Ramadan fasting.

Cultural Background: Kahk are delicate, powdered-sugar-dusted shortbread cookies filled with dates, nuts or honey, baked in Egyptian households in the days leading up to Eid al-Fitr as a symbol of celebration after the month of Ramadan fasting.

Tips: – Kahk dough should stay pale when baked — it is meant to be set, not browned, for the correct crumbly texture. Handle the dough gently and avoid overworking it to keep the shortbread tender.

Variations: – Nuts (walnut or pistachio paste) are a popular alternative filling to dates. Some families add a splash of orange blossom water to the dough for extra fragrance. Vegetarian as written; use plant-based ghee for a vegan version.

Storage: Store in an airtight tin at room temperature for up to 2 weeks.

Reheating: No reheating needed; kahk are served at room temperature.

Nutrition: Calories: 210 kcal | Protein: 3 g | Carbs: 26 g | Fat: 11 g | Fiber: 1 g

FAQs:

Q: Why don't kahk cookies brown when baked?

A: Kahk is meant to stay pale and tender; baking just until set (not browned) gives it its signature delicate, crumbly texture.

Q: What is traditionally used to fill kahk?

A: Date paste (ajwa) and ground nut pastes are the most traditional fillings, though honey fillings are also popular.

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