Traditional Kahk – Egyptian Festive Cookies

By Marigo Gharbawy • December 3, 2015


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Traditional Kahk – Egyptian Festive Cookies
Traditional Kahk – Egyptian Festive Cookies kahk kahk-3eed-egyptian-festive-cookies

Egyptian Eid cookies or what we call “kahk” is a dessert that is usually baked in happy occasions and traditionally at feasts celebrated by Christians and Muslims such as Ramadan, Fitr feast and Christmas. It is said that back during the old days of the Ancient Egyptians, these cookies were eaten as a snack. It is interesting to know that there are drawings on the walls of temples showing the steps of the making of kahk.
The word kahk means cookies or biscuits in Arabic. Some Middle Eastern countries prepare the kahk using semolina flour while others use normal all-purpose flour. It can be eaten in several ways, either plain or  stuffed with different fillings such as nuts or “agameya” (special honey filling)! It is then dusted with powdered sugar before serving.

This recipe yields 30 kahk cookies.

Recipe uploaded by Marigo Gharbawy


  • 750 gram all purpose flour - دقيق أبيض
  • 500 gram butter - زبدة
  • 1 pinch salt - ملح
  • 1/3 cup milk - لبن
  • 7 gram yeast - خميرة
  • 1 tablespoon sugar - سكر
  • 2 tablespoon sesame - سمسم
  • powdered Sugar (for dusting) - سكر بودرة

Step by step

  1. Preheat the oven to 180C. Dissolve sugar and dry yeast in warm milk and set aside until it forms a foamy surface on top.
  2. In a deep dish, mix the flour, salt and sesame seeds.
  3. Meanwhile, in a large pot, melt butter on medium heat until it starts to bubble (keep an eye on it to avoid burning). Turn off the heat.
  4. Add the flour mixture bit by bit while stirring with a wooden spoon. When you pour half of the flour mixture add the milk mixture. Then continue adding flour bit by bit. Feel free to use your hands to mix the dough.
  5. Leave it to rest for 30 minutes.
  6. Line your baking tray with parchment paper. Take a piece of dough and roll it to make a small ball then press gently to flatten it slightly. Use tweezers or a fork to score the surface of the kahk (so it holds the powdered sugar on top). Place it on the baking tray. Repeat the process till you finish all the dough.
  7. Bake it in the oven for 25 minutes or until golden. Leave to cool and keep it in an air-tight container.
  8. Dust with powdered sugar before serving.


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