Winter 2015


Traditional cookies for Islamic holidays on table. Eid Mubarak

Kahk, or ka’ak al-Eid is one of the most popular cookies in Egypt. They have a circular shape, and a buttery crumb. It is covered with powdered sugar and can be made plain or stuffed with agameya (traditional filling made of honey, nuts, and ghee), and dates.

They are a traditional cookie that is usually eaten at Eid-ul-Fitr, after the end of Ramadan. They are also served at other celebrations in Egypt such as Easter, Christmas, and weddings.


  • ½ kg (4 cups) all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 300 g (1 1/3 cups) ghee (clarified butter)
  • 50 g (1/2 cup) powdered sugar / icing sugar, for dusting
  • ½ cup milk or water
  • 1 teaspoon yeast
  • 2 tablespoons toasted sesame
  • 1 teaspoon kahk essence or reehet el kahk and is available at Egyptian stores.


  1. Place the dry ingredients in a large mixing bowl (flour, toasted sesame, sugar, salt, and baking powder)
  2. Mix the yeast with warm water or milk.
  3. Heat the ghee and put it in the dry ingredient. Mix with a wooden spoon until well combined. (The flour will get coated in the ghee / clarified butter and have a crumbly texture.)
  4. Add yeast and milk mixture and mix again. The dough is ready when it can be formed into a ball and doesn’t crack when pressed.
  5. Cover the dough with a cloth, and let it rest it for about 30 minutes.
  6. Preheat your oven to 180 C (350F)
  7. Use a tablespoon to scoop out the dough and roll it between your palms to form balls.
  8. Decorate the top of the kahk cookies using a fork. (There are special kahk molds available, but basic kitchen utensils can also be used.)
  9. Place the prepared kahk cookies on a baking sheet lined with parchment paper. Make sure there is space between each cookie.
  10. Bake in a pre-heated oven on 180 C (350F) for about 15 – 18 minutes until the bottom is browned, and the top is golden.
  11. Serve the cookies with powdered sugar on the top.