About
Egyptian kahk
One of the oldest dessert recipes! Kahk is an important part of Egyptian and Sudanese culture. In addition to its role in Eid and Easter, when it is often served to guests. It is also eaten as part of a wedding feast and is occasionally served at other holiday feasts, namely Christmas and Mawlid. Rich and sweet taste made Kahk popular trough ages.
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Step 1
Dough:
1 kg of white flour, 50 g of powdered sugar, 50 g of toasted sesame, a teaspoon of dry yeast and baking powder, a little salt, vanilla extract, 500 g of butter and 100 ml of lukewarm milk. Mix all dry ingredients. Butter (or margarine), it is recommended to have as fat butter as possible. Heat the butter or margarine well until it starts to boil. Pour the hot butter over the dry ingredients and knead the dough with a mixer with the appropriate extensions. Gradually add milk and knead a dough of medium firmness. Leave for 30 minutes for the dough to cool.
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Step 2
Filling:
Grind 300 g of raisins, 300 g of dried figs and 300 g of fresh dates into a paste through the mill. Add 2 tablespoons of cocoa, a teaspoon of cinnamon, a little nutmeg. Add about 50 g of melted butter to make the mass easier to boil into a paste.
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Step 3
Note:
Tear off the dough pieces like balls, then stretch them out and fill with smaller balls of paste. Wrap everything in a ball and bake for about 20 minutes at 180°C. Sprinkle plenty of powdered sugar when the kahk balls have cooled.
