3. Hi Passant! I’ve always had some reservations about their coarse texture and lack of sweetness in the cookie itself. Keep it coming girl! Did you weigh the ingredients? Trust me, this recipe will be the end of it. Bake and enjoy the wonderful world of ara'eesh with a cup of tea or coffee. Thank you!! mix in cinnamon and kardemon seeds. Thank you so much for the best recipe. Ghorayeba-like texture is a spot on description. Thank you for your wonderful feedback , Predicted recipe say that agamia filled khahk have to be baked in 260c oven why you delete this point? It's almost Eid! Let’s back up a little for those of you who’re lost here. Thank you:), Looks great! Hi Ghadi! Wow your sweet comment just makes me wanna do a happy little dance. So what I did was use half the fat butter and the other half oil, for the liquids I used milk. The cookies themselves are barely sweet, making way for more sweetness in the form of fillings and powdered sugar coating. May be that's why the sugar is not that much. I’m still stunned that I perfected agamiya from the first ever trial! Roll agra into smaller cylinders placing into the center of the dough then roll the dough over to contain all agwa. Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar. Weird though about the cracking. As the name suggests, the aroma of rose wafts through the house and it is such a wonderful smell and delight to the senses! This is my first time writing to a food blogger but I really thought I had to. The table of Fatimid Caliph al-Aziz was said to have been 1350 meters long, bearing some 60 different kinds of kahk and ghurayiba (a sweet butter cookie topped with nuts). I really can’t wait to make these with the kids! But the fact that the zalabya didn’t work out for you, might just not make me sleep at night. also tried konafa with cream and it was perfect as well… Will definetly try more recipes …..God bless you. Though made from very simple ingredients, Agameya can be a little tricky to make. I even made a gluten free version for my brother! It’s a cooked mixture of ghee, honey, sesame seeds and optional nuts; most often walnuts. Kahk can have so many different fillings or can be left plain. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. I've experimented with different combinations and sent out test samples as well. (Do not overcook, or it will harden). This yields the complete opposite results. In a large bowl, place the flour, semolina, 6 tablespoons of the sugar, the mahleb powder and the powdered or ground anise and stir. I made it in 180c oven and the filling came out as you had mentioned in the preedited one. I mean they’ve always tasted ok to me, but they were never something I’d crave or would waste calories on. Is there a way to make these ahead of time and refrigerate or freeze? I’m planning on halving too…. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Greetings from Switzerland , It’s my pleasure Sunny! How are you? As for rose water, I don’t think 1 tablespoon will have a noticeable impact on that big of a batch, but don’t risk it if you absolutely can’t stand it. About the cheese Kunafa, you could control the sweetness by not pouring in all of the syrup. Thank you thank you thank you! I think your blog is a gem, I am excited to make kahk because not only this recipe looks heavenly but it brings fond memories of my childhood in Egypt. This recipe is great! You were taught by Martha Stewart?!! But hubby said they were something amazing but not kahk. Have a wonderful Eid! Michael’s craft store is indeed magical. Then once you add the milk, you need to keep mixing until it comes together into a dough. Add the honey and bring to a boil, stirring constantly. There are a lot of great YouTube tutorials on how to clarify butter; I highly recommend checking them out. Tasbih, i tried your Ka7k recipe yesterday and it turned out amazinngg. If its runny, it will ooze out of the cookies as they bake, and if its too hard, it will stick to your teeth and ruin your kahk experience. Cause i want to fill the whole kahk with agameyah only. Thank you for sharing this delightful recipe. If you're starting with a stiff date paste, add more ghee as needed, until the agwa is nice and maleable. If 260C for 8 minutes work better for you, please go ahead and continue doing that. Hi Sommer! As for cups, it’s always best to use a dry measuring cup for dry ingredients and a liquid measuring cup (the pitcher-kind such as Pyrex) for liquid ingredients, which is 237ml per cup. I just knead it with my hands until everything is mixed through. Believe it or not, I was never into kahk in the first place until last year. I want to make a batch filled with jam and a batch files with chocolate. 2 or 2 1/2 cups? So my late dad figured out that he would buy him "those circles" so he can nibble on them in the school bus. Do not over mix. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Cant wait to try the ghorayeba. You are just spectacular. Thank you Ragaa. I enjoyed it very much and can’t wait to try it out! So great to hear that you’re liking the Kahk base. In the meantime, feel free to add sesame seeds to this dough, and stay tuned for the video coming up tomorrow, God willing. All white balady ghee will be heavier in taste and stronger in ghee flavor. Can't wait to try it. Mix in sesame seeds... 2. Hello Tasbih, If you don't have a thermometer, drop a little bit of the mixture in ice-cold water and wait for about 30 seconds to cool down the mixture. It’s labeled as pure butter oil, which I understand can be confusing; but it’s basically ghee . I've also completely changed the agameya recipe as the older was so tricky to work with. And with the guidance of a pastry chef friend…I finally did! Your email address will not be published. Koshary is pretty much Egypt's staple street food. Kahk is believed to date back in Egypt to the 10th century, when palace kitchens made special cookies stuffed with gold coins and distributed them to the poor. I’ve seen it all haha. They still came out delicious, though! A lot of people use water instead of milk in kahk. Best of luck! Enjoy , Wishing you and your family lots of love and best wishes on Eid. Have a good day! I've found that my kids, especially the youngest, love working with dough a lot so I let him work with me in such recipes, so much fun and gives us more time to chat in the kitchen instead of staying the whole day playing Xbox. They are a tradition more than anything else really. Love hearing that the update was worth it , Followed ur recipe all the way through. It’s best to stick to all purpose flour here Dina, as self-raising typically contains 1 1/2 tsp of baking powder per 125 grams of flour. So does my family! If not, make a cross hatch design using the twines of a fork, or simply press down with your hand and leave plain. Currently i have Sheraton and butter i got mixed have no clue if sheraton will work fine. I’m not sure if I’ve done anything wrong :/ anyway, love your blog! Be careful not to overbake the ones with the agameya and malban, as that could harden the fillings. Awesome eats! I’m so happy you liked the zalabya recipe! Your blog even supercedes some of the best I’ve come across. Please do not use my images without prior permission. U r our hero (gotta remind u each and every time). Enjoy:). I just made these cookies and I literally cried with joy as soon as they came out of the oven looking exactly like yours and it smelt like a bakery. Pingback: Cookie Recipes From Around The World - Geez, Gwen! Enjoy . It’s a sinful sinful dessert than I only reserve to big gathering so I’m not tempted to eat the whole thing myself. In addition this way I wouldn’t need to wait for it to proof . The lightly spiced crumbly cookie stuffed with sweet surprises and buried under copious amounts of powdered sugar. Is there anything I can do about this? Filling variations included! It is a combination of ground mahlab, cardamom, bay leaves, rose rice, cloves and fennel. Ofcourse, every household has its own unique recipe that they treasure, but the basics remain the same. Kahk is known for having a very long shelf life. That’s why it’s advised to use only either ghee or clarified butter (butter that has all the moisture removed) for the best possible results. I am guessing that the bake temp and time would be like that of agameya??? I wouldn't recommend filling the minis with softer fillings such as agameya and malban, as they'll pose a challenge while stuffing. If you don’t have one, be sure you’re NOT packing the flour into the measuring cup; instead, use the spoon and sweep method. I’m so happy you’re liking the posts Beth. That’s 8 times the amount needed for this recipe. Can i please have recipe for date paste as i dont get store bought ones in my country. Tasbih, I stumbled upon your blog by pure chance, while looking for a recipe for Nutella ganache. I would love to use that for these cookies and my peanut butter cookies! I just substituted the milk with half and half and for the reheat el kahk I put rosewater and fennel. The orange blossom water in the recipe is optional though. Save my name, email, and website in this browser for the next time I comment. I actually recommend not stamping the agameya filled ones, as to not pierce the dough, which could let agameya ooze out. I mean… dry ingredients just get whisked together, then we dump in the ghee, mix until it becomes creamy and a smooth paste forms…. I love your recipe its easy to make and turns out delicious! Iman! Can’t wait to try your recipe (and all the other recipes on the blog). Both recipes were very clear with beautiful pictures and clever tricks. Find the recipe for Egyptian stuffed shortbread cookies below. About the consistency, it holds its shape really well. Because there’s always the fork. In the mixer bowl combine flour, salt, yeast, sesame seeds , your optional add ons and sugar and mix well. Maamoul cookies are crumbly but definitely not dry ; somewhat like the idea of adding jam and chocolate them! 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