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Sunday, December 14, 2008


This is an Egyptian style kahk recipe. Kahk is usually prepared during Eid Al-Fitr and Eid Al-Adha occasions.

  • 2 cups samn balady
  • 1 cup milk
  • 4 1/2 cups flour, all purpose
  • 2 tablespoons baking powder
  • 1 teaspoon instant yeas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 tea spoon ground ginger
  • sesame seeds
  1. Heat the samn balady (Gee) until almost boiling.
  2. Add the baking powder and the spices to the flour.
  3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
  4. Keep stirring and stirring and stirring.
  5. When the mixture cools down a little, but is still warm, (ie 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.
  6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
  7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
  8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.
  9. Put them in a cookie tray and let them rest for a little.
  10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
  11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.


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