Kahk El Eid (Easy Feast Cookies)

Kahk El Eid (Easy Feast Cookies)

Prep. 15 mins
Cooking 20 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements

  

1 cup clarified butter
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kahk essence or ground Mahlab
1 teaspoon sesame seeds
1/4 teaspoon salt
1/4 kg (½ lb) Turkish delight (Malban) or crushed walnuts
Icing sugar, for garnish

METHOD

  

  • Preheat oven to 180˚C (350˚F).
  • In a large bowl, mix clarified butter and milk. Sift flour, baking powder, and Kahk essence into another bowl, then add sesame seeds. Stir flour mixture into butter mixture and knead by hand for 20 minutes until smooth and combined.
  • Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with Turkish delight or walnuts. Mold dough over filling, pressing seam to seal, then roll into balls. Place balls well apart on a baking sheet. Using a serrated pastry crimper (Mon’ash), press a sun ray pattern into the top of each ball. (See photo above.)
  • Bake for 15-20 minutes, or until golden.
  • Let cool. Dust with generous amount of icing sugar before serving.

CHEF NOTES

  • Traditional Arabian feast cookies, that have been originated in Egypt around 1500 BC. The cookies are usually decorated with an imprint of the sun’s rays.

  • Mahlab: Often used in the traditional Arabian feast cookies, this popular spice comes from a black cherry stone and has a distinctive almond like flavor with a slight sour taste.

TAGS

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