Egyptian Holiday Cookies Kach Al Ayid Recipes

EGYPTIAN HOLIDAY COOKIES (KACH AL AYID)

Steps:

• Prepare starter 30 minutes in advance. In a small mixing bowl, dissolve the yeast in the lukewarm water. Stir in the flour, salt and sugar and let stand until the mixture doubles in bulk and produces air bubbles.
• Meanwhile, to make the dough, melt the butter in a small saucepan and let it cool.
• Dough can be made by hand or in a food processor. To make it by hand, put the flour in a mixing bowl and make a well in the center. Pour the butter into the well and add the starter, rosewater and vanilla. Stir to blend. Rub the mixture between the palms of the hands until it resembles coarse cornmeal. Add lukewarm water a little at a time until the dough can be gathered together to form a ball. Use as little water as possible. Knead the dough until it is smooth and even in texture. To make dough in a food processor, put the flour into the container of the processor and add the butter, starter, rosewater and vanilla while blending. If necessary, add lukewarm water, a little at a time, until the dough can be shaped into a ball and kneaded briefly. If the dough is too soft, it may be necessary to chill it briefly. If you overchill, let it rest at room temperature until it can be shaped by hand.
• Preheat the oven to 350 degrees.
• Divide the dough into 24 pieces of more or less equal size. Shape each piece into a ball.
• If you do not wish to use a filling, transfer the pieces of dough to a cookie sheet and flatten them into a cookie shape about half an inch thick or slightly thicker. Or if you use the filling, punch a hole partly down the center of each ball of dough. Shape the dough into a slightly curved saucer shape and put about one teaspoon or less of filling in the middle of the dough. Fold over the edges and seal. Place the dough, sealed side down, on the cookie sheet and press with the palms of the hands to flatten each into a cookie shape.
• Place the cookie sheet on the top rack of the oven and bake cookies 35 to 40 minutes. When done, cookies should have an even, golden color and the firmness of a cooked pie crust. Let cookies cool completely. Cover the top and sides of each one with a generous dusting of confectioners' sugar. If you plan to store the cookies, do not frost with confectioners' sugar until the day you use them.

KA'AK BI AJWA (DATE RING COOKIES) PALESTINIAN, MIDDLE EASTERN

Steps:

• Mix smeed, flour, salt, sugar, and butter/oil in a large pan. Cover and leave for ten hours, or overnight.
• Dissolve the yeast in 2 tablespoons water and a dash of sugar. When it rises, add to smeed mixture.
• Dissolve mahlab and miska in cold water. Add to smeed mixture.
• Combine warm water and milk. Pour gradually while mixing all the ingredients together. (Do not knead, just stir the mixture to have a moist crust rather than a dough).
• Mix dates, nutmeg, cinnamon, and butter in a pan and warm to soften dates. Knead well.
• Roll dates in 1/3 inch thick balls. Cut a piece of dough, one at a time, the size of a walnut. Spread lengthwise, 4" by 1". Fill with date ball and roll, sealing the sides together to form a ring.
• Pinch the rings with a cookie tweezer to decorate (so powder sugar will stick to it). Place on baking sheets and bake at 400 degrees in a preheated oven for 15 minutes, or until light gold. (Place baking sheet on top rack).
• *NOTE* This is one way to do it, but I also take a round piece of dough, slightly bigger than the date ball, and push my thumb in it, then place the date ball inside and spread the dough around the date ball completely covering it. Then using a ma'amool cookie mold I place the dough with the date inside in the mold and tap the mold upside down so the finished cookie will fall out. Baking instructions are the same for either variation!
• When cool, sprinkle with powdered sugar. When completely cool, freeze or store in tightly covered jars.

EGYPTIAN HOLIDAY COOKIES (KACH AL AYID)

Steps:

• Prepare starter 30 minutes in advance. In a small mixing bowl, dissolve the yeast in the lukewarm water. Stir in the flour, salt and sugar and let stand until the mixture doubles in bulk and produces air bubbles.
• Meanwhile, to make the dough, melt the butter in a small saucepan and let it cool.
• Dough can be made by hand or in a food processor. To make it by hand, put the flour in a mixing bowl and make a well in the center. Pour the butter into the well and add the starter, rosewater and vanilla. Stir to blend. Rub the mixture between the palms of the hands until it resembles coarse cornmeal. Add lukewarm water a little at a time until the dough can be gathered together to form a ball. Use as little water as possible. Knead the dough until it is smooth and even in texture. To make dough in a food processor, put the flour into the container of the processor and add the butter, starter, rosewater and vanilla while blending. If necessary, add lukewarm water, a little at a time, until the dough can be shaped into a ball and kneaded briefly. If the dough is too soft, it may be necessary to chill it briefly. If you overchill, let it rest at room temperature until it can be shaped by hand.
• Preheat the oven to 350 degrees.
• Divide the dough into 24 pieces of more or less equal size. Shape each piece into a ball.
• If you do not wish to use a filling, transfer the pieces of dough to a cookie sheet and flatten them into a cookie shape about half an inch thick or slightly thicker. Or if you use the filling, punch a hole partly down the center of each ball of dough. Shape the dough into a slightly curved saucer shape and put about one teaspoon or less of filling in the middle of the dough. Fold over the edges and seal. Place the dough, sealed side down, on the cookie sheet and press with the palms of the hands to flatten each into a cookie shape.
• Place the cookie sheet on the top rack of the oven and bake cookies 35 to 40 minutes. When done, cookies should have an even, golden color and the firmness of a cooked pie crust. Let cookies cool completely. Cover the top and sides of each one with a generous dusting of confectioners' sugar. If you plan to store the cookies, do not frost with confectioners' sugar until the day you use them.

KAHK EID COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 1 hour.
• Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
• Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
• Remove the pot from the heat, add the pistachios, and mix well to incorporate.
• Let the filling cool for 10 minutes, then form into 24 small balls.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Once the dough has rested, roll into 24 balls.
• Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
• Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
• Bake the cookies for 18-20 minutes or until the bottoms are golden brown.
• Let the cookies cool on a wire rack.
• When ready to serve, dust the cookies with powdered sugar.
• Enjoy!

MELT-IN-MOUTH COOKIES, EGYPTIAN STYLE - GHORAYEBAH

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!