Kahk El Eid Oriental Cookies Recipes

KAHK EID COOKIES RECIPE BY TASTY

Kahk Eid Cookies Recipe by Tasty image

Here's what you need: all purpose flour, toasted sesame seeds, granulated sugar, ground cinnamon, instant yeast, kosher salt, ghee, warm water, ghee, all purpose flour, sesame seed, honey, pistachio, powdered sugar

Provided by Matthew Johnson

Yield 24 servings

Number Of Ingredients 14

Ingredients

3 cups all purpose flour
3 tablespoons toasted sesame seeds
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 teaspoon instant yeast
1 pinch kosher salt
1 cup ghee, room temperature
⅓ cup warm water
1 tablespoon ghee, or butter
1 tablespoon all purpose flour
1 teaspoon sesame seed
¼ cup honey
½ cup pistachio, coarsely ground
powdered sugar, for dusting

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!

Nutrition Facts : Calories 218 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 4 grams

KAHK EL EID (ORIENTAL COOKIES)

KAHK EL EID (ORIENTAL COOKIES) image

Categories Cookies Herb Dessert Bake Christmas High Fiber

Yield 24 cookies

Number Of Ingredients 20

Ingredients

500 gm flour.
250 gm ghee.
50 gm soft butter.
20 gm powder sugar.
15 gm active yeast.
100 gm lukwarm water.
1 tsp kahk extract.(found in all middle east groceries).
1 tsp Mahlab extract..(found in all middle east groceries).
Filling varity:
Walnuts:
1/4 cup walnuts
1tsp cinnamon
3 tsp powder sugar
1 tbsp rose water.
Mix all ingredients in food processor till it become pasty.Shape into very small balls.
Agwa (date filling):
250 grams dates.
25 gram butter.
1 tsp cinammon.
In a heavy saucepan,over medium heat mix all ingredients together till the dates are pured using a fork so that all the dates absorb the butter.keep aside till cooled and form into very small balls.

Steps:

Method: 1-In the bowl of your mixer,using the paddle attachement,mix together the flour,butter and ghee till all combined. 2-Mix the yeast with the water,sugar,kahk extract and mahlab.Put the mixture for 5 minutes aside. 3-Mix the water mixture with the flour mixture using the mixer then continue with your hands till all water is absorbed and then knead it for 15 times. 4-Using your hands,make small balls of the batter and keep aside for filling. 5-In the palm of your hand rub a batter ball and make a hall in the center,dip a small filling ball of your choice inside,fold the batter over it and rub again. 6-Arrange all balls in a large nonstick baking tray and bake for 25 minutes in a 375F preheated oven. 7-Take out of oven and cool.Some people may dust the cookies with sifted icing sugar specially the walnuts filling.

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