Kahk are round, buttery Eid cookies dusted with powdered sugar and stuffed with the most delicious filling ever! It's going to bring back memories for sure!
Keyword Egyptian Cookies, kahk
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Author Muna Kenny
Kahk Cookie Ingredients
2 ½cupall-purpose flour
¾cup+1 teaspoon gheerefrigerate for 30 minutes
1 ¼tablespoonsugaruse fine sugar
1 ¼tablespoontoasted sesame seeds
¼cuproom temperature water
1teaspoonof Kahk spiceif not available, read note #1 for substitute
Confectioner’s sugar for dusting the cookies later.
Making the Malban:
While the heat is off, add the water, sugar, corn flour, and honey to a saucepan. Mix well.
Turn on the heat to medium-high and stir occasionally. When the mixture is thick, reduce the heat to the lowest, pour in the lemon juice, and stir.
Keep on stirring the mixture occasionally to prevent it from sticking to the bottom of the pan.
The process will take around an hour and 10 minutes or until you run a spatula in the middle of the pan to make a line, the line should remain visible as shown in the video.
Grease and dust a 7-inch pan with cornflour, then pour the malban. Spray the surface lightly with oil and spread it evenly with the back of a spoon.
Sprinkle the malban with cornflour and then tap it to prevent the surface from having cracks with your hand.
When it comes to room temperature, cover it, place it in the fridge to become firmer, and then cut it into small cubes.
Press the malban cube in your hand and then roll it into a ball. You can also press down the malban and mix it with the crushed pistachios and then roll it in your hand to form a ball. If the malban sticks to your hand, dust it with cornflour and continue creating small balls.
*Please note that you will have leftover malban, you can use it to make more cookies, or you can only make half the recipe. At home, we enjoy mixing malban with nuts and have it with Arabic coffee.
Making the Kahk:
Using a stand mixer or a hand mixer, beat the ghee until light in color and fluffy. This will result in airy cookies.
Add the kahk spice (Read note #1 for subs), toasted sesame seeds, salt, sugar, yeast, and baking powder to the ghee and beat until combined.
It is best to sift the flour before using it to make the kahk. Add the flour to the ghee and beat for 4 to 5 minutes. This step will prevent the kahk from breaking while baking and have the right texture.
Pour the ¼ cup of water into the dough and mix until combined for a few seconds; you shouldn’t knead the dough for longer than a few seconds after adding the water, or the cookies will come out hard. Do not worry if the dough looks too soft after adding the water; it will get firmer while mixing.
Cover the dough and let it rest for 15 minutes (do not refrigerate it).
Form 31 grams balls from the rested dough, press one ball between your palms, and if you see no cracks, it means that the dough is perfect.
Flatten each ball and fill it with the malban balls we created earlier close the ball and place it on a lined baking sheet. Press each ball down gently. Leave around 2 inches to 3 inches space between each kahk.
If your kitchen is hot and the balls are turning softer, refrigerate the filled balls for 10 minutes before baking.
Place the baking sheet in a preheated oven 180C – 350F on the middle shelf for 18 to 20 minutes.
Leave the khak on the baking sheet to cool completely. Moving the cookies while warm or hot will break them.
Dust the cookies with confectioner’s sugar before serving.
Kahk spice substitute is ⅛ teaspoon cardamom powder, ⅛ teaspoon cinnamon, and ⅛ teaspoon nutmeg.
When making the Malban, keep the heat on low after it thickens.
To prevent the kahk from cracking while baking, it is essential to mix the flour with the ghee for five minutes using a standing mixer and 8 minutes if you are using your hand.
After adding water to the dough, it will become a little firm; stop kneading at that point, or the Kahk will become tough.
Preheat the oven before baking the kahk, or it will spread.
If you noticed that the balls of the dough are cracking when you press down on them, this means that the dough needs more fat, so add one tablespoon of ghee and mix it with the dough for a few seconds, then try to form the ball again and press it down to check if any cracks are there.
Instead of water, you can use milk, but the shelf life of the kahk will be shorter.
As you saw, I didn’t bother with decorating the kahk; I feel that the decoration is all lost under the confectioner’s sugar, and it takes time, but you can decorate it using cookie stamps. Or watch my Maamoul video to have more idea on how to use what you have in your kitchen to shape these cookies.
Always use ghee; butter will not give you the authentic flavor or texture. If you want to make your ghee using butter, I have a recipe for it here with a video.
Use fine sugar or confectioners’ sugar in the dough for a melt in the mouth texture, but if all you have is granulated sugar then place the granulated sugar in a grinder and pulse for 5 to 6 times and then use the sugar in the recipe.