24 May Kahk (Eid Cookies)
“Food is always entwined with people’s celebrations and mourning’s. And we have that every other day,” Chef Iman Haggag, chef and owner of Egyptian eatery POTs said in an interview with Black Restaurant Week. She described one cookie in particular as one of the most popular celebratory foods.
“After the month of fasting, every house in Egypt had to have these,” she said. “It’s filled with a lot of cashews, pecans or pistachios, and dates.” The cookies are eaten at all manner of family events, but especially after Ramadan. “From the richest families to the poorest, all of them have their own version of these cookies,” she says. “So anytime, you can go to any house and knock on the door and ask for some of these cookies. And somebody will bring you some.”
- 3 cups all purpose flour
- 3 tablespoons toasted sesame seeds
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon instant yeast
- 1 pinch kosher salt
- 1 cup ghee, room temperature
- 1 tablespoon ghee, or butter
- 1 tablespoon all purpose flour
- 1 teaspoon sesame seed
- 1⁄4 cup honey
- 1⁄2 cup of any nuts coarsely ground
- powdered sugar, for dusting
- In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
- Cover the bowl with plastic wrap and let the dough rest for 1 hour.
- Meanwhile, make the filling: In a small pot over medium heat.melt the ghee, then add the flour and stir until golden brown.
- Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
- Remove the pot from the heat, add the Nuts and mix well to incorporate.
- Let the filling cool for 10 minutes, then form into 24 small balls.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Once the dough has rested, roll into 24 balls.
- Press a ball of the filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
- Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
- Bake the cookies for 18–20 minutes or until the bottoms are golden brown.
- Let the cookies cool on a wire rack.
- When ready to serve, dust the cookies with powdered sugar.