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Elham AbolFateh

Kitchen

Kahk (Sugar Coated Cookies)

Friday 15/June/2018 - 11:12 AM
Kahk
Kahk

Kahk (Sugar Coated Cookies)

Ingredients
For best results، please weigh the dough ingredients using a kitchen scale 🙂
For the Kahk:
1 kg (8 cups) all purpose flour
100g (1 cup minus 1 tablespoon) powdered sugar، plus extra for coating
1½ teaspoons (6g) baking powder
⅛ teaspoon salt
1 tablespoon (10g) Kahk Essence (Reehet El Kahk) (*see note below)
1 packet vanilla sugar (or ½ teaspoon vanilla extract)
600g (2½ cups plus 2 tablespoons) ghee or clarified butter، at room temperature (*see note)
160g (23 cup) milk، at room temperature

Filling Options:
Leave them plain
Agameya withor without walnuts or favorite nut (honey filling) (ingredients below)
Turkish delight withor without walnuts (malban)
Date paste (agwa)
Toasted walnuts
Pistachios

For the Agameya (Honey Filling):
3 tablespoons (42.5g) ghee or clarified butter
2 tablespoons (15g) all-purpose flour
1 cup (340g) honey
1 tablespoon (10g) toasted sesame seeds
1 cup (113g) coarsely chopped walnuts or favorite nut (optional)

Directions
To make the Kahk dough:
Prepare your fillings by rolling the agameya (with or without nuts) and date paste into macadamia nuts-sized balls. Keep the agameya in the fridge until ready to use. Cut the Turkish delight (with or without nuts) into small squares and keep the plain nuts nearby.
Adjust oven rack to middle position and preheat the oven to 180C 350F (for plain and all types of filled kahk EXCEPT Agameya) or 260C 500F (for Agameya filled kahk ONLY).
In the bowl of a stand mixer fitted with a paddle attachment، whisk together the flour، powdered sugar، baking powder، salt، kahk essence and vanilla until well combined.
Add the ghee (or clarified butter) and mix on medium-low speed until well blended and the dry ingredients are evenly coated.
With the mixer running on low speed، gradually pour in the milk. Continue mixing until a cohesive dough comes together.
Using a tablespoon or a tablespoon-sized ice cream scoop with a release mechanism، scoop out tablespoons of dough and place on a baking sheet. You should have approximately 135 dough scoops.
Roll each dough into a ball، then (if filling) press the center with your thumb to make an indentation for the filling to sit in. Add the filling of your choice، then gather the dough up over the filling to completely cover it. Make sure that no filling is peaking out. Roll the filled dough into a smooth ball.
Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet، leaving an inch of space between each one.
For fun and to be able to distinguish between the different kahk fillings، give them some designs. Press lightly on the dough with a kahk stamper (khattama) or decorate with kahk shaping tweezers (mona'ash)، if available. If not، make a cross hatch design using the twines of a fork، or simply press down with your hand and leave plain. DO NOT stamp agameya-filled dough، because this could tear the dough causing the agameya to ooze out while baking.
Bake JUST the agameya-filled dough at 260C 500F for about 8 minutes or until firm to the touch and the tops are golden in color. Be careful not to burn them as the oven is super hot.
Bake plain and everything else filled kahk (EXCEPT agameya) at 180C 350F for 22 to 25 minutes until firm to the touch and golden all over in color.
Cool for a few minutes on the baking sheet، then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar، otherwise the sugar will melt on the kahk and make a wet surface.
Using a small sieve، dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar.
Serve or store in a container. Kahk will keep well at room temperature for weeks and weeks.

To make the Agameya (honey filling):
In a small saucepan over medium-high heat، melt the ghee (or clarified butter). Add flour and cook، stirring constantly with a small whisk، until the mixture turns golden blonde in color.
Add the honey and bring to a boil، stirring constantly. Once boiled، cook a little longer until just thickened; 1 minute to 1½ minutes. I actually set the timer to 1 minute and 15 seconds but timing may vary. Test the consistency، by dropping a little bit of the mixture in cold water. It should hold its shape but remain soft and malleable; it should not stick to the teeth. (Do not overcook، or it will harden).
Remove saucepan from the heat and stir in the sesame seeds and nuts، if using.
Transfer agameya to a small bowl and allow to cool to room temperature.
Shape into small macadamia nut-sized balls. Keep in the fridge until ready to use.
NOTES
* Here's a great tutorial for making your own clarified butter (ghee)، in case you can't find it.

* Kahk essence is a powdered mixture of spices that gives Kahk its distinctive flavor. As far as I was able to know، it is a combination of ground mahlab، anise، and fennel. Mahlab is spice that comes from a black cherry stone and has an almond-like flavor with a slight sour taste. Kahk essence is readily available in the Egyptian at spice shops (El Attar). Though I wasn't able to find a recipe for a homemade version، I guess you could experiment with combining equal parts of ground mahlab، anise and fennel. Otherwise، you could just leave it out or substitute it with the same amount of rose water.

Kahk with pistachios and honey filling

Ingredients
3 cups flour.
a dash of salt - approximately 18 teaspoon.
1 Tablespoon granulated sugar.
12 teaspoon cinnamon.
3 Tablespoons toasted sesame seeds- optional but highly recommended.
12 teaspoon dry yeast.
1 cup ghee- room temperature and not melted.
13 cup warm water
For the pistachios and honey filling
1 Tablespoon ghee or butter.
1 Tablespoon flour.
1 teaspoon sesame seeds.
14 cup honey.
12 cup pistachios coarsely ground.
For garnishing
Powdered sugar.

Directions
In your mixing bowl، add flour، salt، sugar، yeast، cinnamon and sesame seeds.
Add ghee - room temperature and not melted- and mix until completely incorporated.
Add water and continue mixing until you get a nice consistent dough.
Cover and let it rest for an hour.
Meanwhile، let's prepare the filling. In a small pot over medium heat add ghee or butter then add flour، mix until flour turns golden brown.
Remove from heat، add sesame and honey mixing well، return mixture to low heat until it thickens.
Remove from heat، add pistachios and mix well. Let it cool down for 10 minutes then form into 20 small balls.
After the hour has passed، divide the dough equally into 20 balls، of 40gm each approximately.
After the hour has passed، divide the dough equally into 20 balls، of 40gm each approximately.
Place dough balls in a plate and cover with plastic wrap.
Now we'll start filling and shaping the kahk.
Take a ball of the dough، put one ball of the pistachio filling in the center، close the dough to form a ball.
Press lightly into a Mamoul tool or you can just make some engraving using a fork.
Place cookies on a parchment lined cookie sheet، bake in a 350 F oven for 20-25 minutes or until the bottom is golden brown.
Let it cool down on a wire rack. Store in an air tight container.
When ready to enjoy، sprinkle top with powdered sugar.
Enjoy!!

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