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How to Make Eid Al-Fitr Kahk At Home In Six Easy Steps

Biscuits Breakfasr Eid eid al fitr kahk Milk-tea Powdered Sugar Ramadan
How to Make Eid Al-Fitr Kahk At Home In Six Easy Steps
written by
Nelly Ezz

Ramadan just flew by this year, and we cannot believe it’s almost time for Eid Al-Fitr festivities. Celebrations during Eid al-Fitr may vary from one Muslim country to another. Still, here in Egypt, the whole nation practices celebratory cultural norms that include visiting family and friends, praying, giving presents, enjoying feasts, and buying new clothes. One of the very best parts of Eid is the dishes that come along with it; just like Eid Al-Adha is famous for meat, Eid Al-Fitr is famous for; you’ve guessed it, kahk! Yes, we can all skip to the good part and buy kahk to save ourselves the trouble, but homemade kahk is just something else – that’s for sure. 

Kahk is a small circular buttery biscuit that originated right here in Egypt and is eaten across the Arab world to celebrate Eid al-Fitr and Easter. They can be made plain or filled with various fillings like walnuts, pistachios, ‘agameya, or dates. So, are they really that hard to make? Here’s a fool-proof recipe by our baked-goods saviour, Cleobuttera, that will amaze family and friends at your Eid gatherings this year:

All you need is eight cups all-purpose flour, half a cup powdered sugar (plus extra for coating), a quarter of a cup toasted sesame seeds (optional), one and a half teaspoons baking powder, one teaspoon instant yeast (optional), a pinch of salt, one tablespoon kahk essence (reehet el kahk), one packet of vanilla powder, two and a half cups plus two tablespoons of ghee, and finally, two-thirds of a cup of milk at room temperature. 

First, with a stand or hand mixer, start by whisking together the flour, powdered sugar, sesame seeds (if using), baking powder, instant yeast (if using), salt, kahk essence, and vanilla powder until well combined.

Then, add the ghee and mix at medium-low speed until everything is well incorporated. Raise the speed to medium, and continue mixing for 1-2 minutes until the dough turns creamy. 

With the mixer running on low speed, gradually pour in the milk, and continue mixing until a cohesive dough comes together. As a test run, roll an apricot-size piece of dough between your hands, then gently press on it. The dough shouldn’t crack. If it does, knead the dough for a few more seconds, then repeat the test. Using a measuring spoon, scoop out tablespoons of dough and place them on a baking sheet. 

After, roll the dough balls, then arrange them onto a silicone mat or parchment paper-lined baking sheet, leaving space between each one, then bake at 160C until blonde on top and the bottom takes on a light golden brown colour; which takes about 18 to 22 minutes. Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool before dusting with powdered sugar.

This is the ultimate plain kahk recipe; It has a satisfying sandy texture and a mildly aromatic flavour that can perfectly accompany any beverage. These traditional cookies are a staple of Eid Al-Fitr, and making them takes less than an hour – so try them out this Eid!