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.

Ingredients:

• 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.