Kahk is the most famous cookies all around the midle east countries during the feast period and the end of Ramadan month.They are commonly filled with Dates,walnuts,turkish delight or agameya.But the most famous are plain without any filling and dusted with powder sugar.
500 gm flour.
250 gm ghee.
50 gm soft butter.
20 gm powder sugar.
15 gm active yeast.
100 gm lukwarm water.
1 tsp kahk extract.(found in all middle east groceries).
1 tsp Mahlab extract..(found in all middle east groceries).
Filling varity:
Walnuts:
1/4 cup walnuts
1tsp cinnamon
3 tsp powder sugar
1 tbsp rose water.
Mix all ingredients in food processor till it become pasty.Shape into very small balls.
In a heavy saucepan,over medium heat mix all ingredients together till the dates are pured using a fork so that all the dates absorb the butter.keep aside till cooled and form into very small balls.
In the bowl of your mixer,using the paddle attachement,mix together the flour,butter and ghee till all combined.
Mix the yeast with the water,sugar,kahk extract and mahlab.Put the mixture for 5 minutes aside.
Mix the water mixture with the flour mixture using the mixer then continue with your hands till all water is absorbed and then knead it for 15 times.
Using your hands,make small balls of the batter and keep aside for filling.
In the palm of your hand rub a batter ball and make a hall in the center,dip a small filling ball of your choice inside,fold the batter over it and rub again.
Arrange all balls in a large nonstick baking tray and bake for 25 minutes in a 375°F preheated oven.
Take out of oven and cool.Some people may dust the cookies with sifted icing sugar specially the walnuts filling.
Ghryba (Egyptian Christmas Dish)
50g unsalted butter
1 egg yolk
2 teaspoons icing sugar
2 cups self raising flour
icing sugar and pine nuts or silver ball to decorate
Beat butter until soft.
Add yolk, icing sugar and flour and mix together.
Make into thin biscuit shapes and put silver ball or pine nut on top.
Bake in pre-heated 300-350°F oven for about 15 to 20 minutes, or until pale golden colour.
When cool sprinkle with icing sugar.
Bamya Bil Takhdi´A (Okra Casserole)
2 Package of frozen, cut Bamya
2 Lb of cut lamb meat (you may use beef) cut into 1/2-1 inch cubes
1 medium onion (fine chopped)
2 crushed and fine chopped cloves of garlic, optional
1 tblsp oil (to counteract the high fat in lamb)
2 diced bell peppers
1 small can of tomato paste
Heat the oil and sautee the onions and garlic till the onions become translusecent.
Drop the the meat and brown it, here if you care for for your diet and weight you may drain the fat other wise do not (I prefer the latter), add the contents of the paste with one can full of water.
Simmer until the the tomato boils and thickens a bit drop the Okra, bell pepper and simmer on low till done.
I always like my food to bite me back so I use a dash or cayanne pepper to make it hot.
How to eat it A l' Omran
Do not eat it in same day, eat it the following day so the flavour is better.
Add a few dashes of lime juice (freshly squeezed) and eat the first bowl with whole wheat Egyptian Pita (or Nan if you know an Indian grocery).
The second bowl I eat it mixed with nice white rice.
Melt butter over low heat.
Stir in sugar, spices, chopped almonds and well beaten eggs. Add flour and baking powder.
Roll dough out thinly and cut into shapes. Place half an almond in the center of each biscuit, and brush the top of each biscuit with the white of an egg.
Bake at 180°Celsius until brown.
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