Holiday

Kahk el-Eid

Name: Kahk el-Eid
Total time: 3h
Yield: 30 servings
Cuisine: Egypt
Ingredients: 1 kg flour; 500g ghee, melted warm; 50g sugar; 1 tsp mahleb, ground; 1 tsp kahk essence (or fennel + sesame); 1 tsp yeast; 1 tsp baking powder; Warm milk; Agameya filling: honey, sesame, flour, ghee; Icing sugar

Icing-sugar–blanketed shortbread rings stamped with kahk moulds and filled with agameya (honey-sesame) or dates — made in tins for every Eid al-Fitr.

3h 30 servings Medium

Ingredients

• 1 kg flour
• 500g ghee, melted warm
• 50g sugar
• 1 tsp mahleb, ground
• 1 tsp kahk essence (or fennel + sesame)
• 1 tsp yeast
• 1 tsp baking powder
• Warm milk
• Agameya filling: honey, sesame, flour, ghee
• Icing sugar

Method

Step 1 of 520%

Rub warm ghee into flour with sugar, mahleb and essence; rest 1 h.

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1
Rub warm ghee into flour with sugar, mahleb and essence; rest 1 h.
2
Mix yeast in warm milk; knead into flour to a soft dough; rest 30 min.
3
Shape balls; press flat; fill with agameya; seal; stamp with kahk mould.
4
Bake 180°C for 15 min without colouring.
5
Cool completely; bury under icing sugar.