Kahk El Eid (Oriental Cookies) Recipe

Name: Kahk El Eid (Oriental Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

Servings: persons

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.

1
Method:
2
1-In the bowl of your mixer,using the paddle attachement,mix together the flour,butter and ghee till all combined.
3
2-Mix the yeast with the water,sugar,kahk extract and mahlab.Put the mixture for 5 minutes aside.
4
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.
5
4-Using your hands,make small balls of the batter and keep aside for filling.
6
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.
7
6-Arrange all balls in a large nonstick baking tray and bake for 25 minutes in a 375F preheated oven.
8
7-Take out of oven and cool.Some people may dust the cookies with sifted icing sugar specially the walnuts filling.

56508

kcal

Calories

1147

Fat

10018

Carbs

1264

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 500 gm flour., 250 gm ghee., 50 gm soft butter., 20 gm powder sugar., and more.

Yes, Kahk El Eid (Oriental Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kahk El Eid (Oriental Cookies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions