Tuesday, December 2, 2008

Kahk Recipe

Kahk is a dessert recipe served usually during Eid occasions. Kahk is found in the cuisines of the eastern Mediterranean under a variety of names, but in Egypt they call it Kahk.

  • 2 cup (s) samn balady
  • 1 cup (s) milk
  • 4 1/2 cup (s) flour, all purpose
  • 2 tablespoons baking powder
  • 1 tea spoon (s) instant yeas
  • 1 tea spoon (s) ground cinnamon
  • 1 tea spoon (s) ground cloves
  • 1 tea spoon (s) ground ginger
  • sesame seeds
  • Heat the samn balady (Gee) until almost boiling.
  • Add the baking powder and the spices to the flour.
  • Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
  • Keep stirring and stirring and stirring.
  • When you get tired (honestly this is part of the recipe as given to me by my friend's mother in law, ... tired = your arms are ready to fall off) then you can stop stirring. Her recipe said not to use a wooden spoon but to knead the flour into the hot samna (Gee), but I do not do that part. I have not tried using a food processor.
  • When the mixture cools down a little, but is still warm, (i.e you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
  • Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
  • After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
  • You can add nuts, agwa (date spread), or other filling when you are making it into balls.
  • Put them in a cookie tray and let them rest for a little.
  • Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
  • Take them out, wait until they cool and sprinkle with powdered sugar just before eating.


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