Andaleeb Zohdy Presents Perfect Kahk (Eid Cookies) Recipe

There are several ways to make delicious Kahk, but the most special method is, of course, the classic, well-refined one, preserved by professional pastry chefs.

Talented food blogger Andaleeb Zohdy shares her recipes with great precision, excellence, and professionalism.

Andaleeb Zohdy

Here is her recipe for stuffed Kahk (Eid cookies) with Malban (Plain Turkish Delight):

Ingredients:

1 kg of biscuit and cookies flour

20 grams of Kahk spice

3 tbsp toasted sesame seeds

½ cup lukewarm water (may need an extra 2 tbsp, but no more)

1 tbsp sugar (to dissolve in water)

1½ tsp instant yeast (or 1 sachet)

500g ghee

¼ tsp salt (mixed with the flour)

Directions:

Heat the ghee well, then pour it over the dry ingredients (flour, salt, and Kahk spice) without adding the sesame seeds or yeast mixture.

Next, add the toasted sesame seeds.

Mix the dough well in the mixer until it becomes smooth, shiny, and slightly jiggly.

Once the dough cools, add the yeast mixture and mix just until combined.

Make sure to add the yeast mixture once the dough is cooled down, because high heat can kill the yeast.

Shape the dough into balls and fill each one with the filling.

How to Prepare the Malban Filling:

You can use plain Malban which is available in pastry supply stores.

Mix it with 1 tbsp of ghee and shape it into small balls for filling.

Avoid overfilling to prevent the Kahk from cracking during baking.

Baking Instructions & Oven Temperature:

For plain Kahk, bake it for 25 minutes.

For stuffed Kahk: bake it at 200°C (high heat) for 10-12 minutes only, to keep the filling moist.

Enjoy your delicious Kahk!

Happy Eid

Contributed by: Rana Atef