Kahk Bel Agameya (Egyptian Agameya-Filled Cookies): كحك بالعجمية
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Equipment
- Kahk tweezer
- Cookie Stamp
- Nonstick medium saucepan
- Nonstick baking trays
Ingredients
Kahk Dough
- 1 kg flour
- 3 tablespoons whipping cream powder or corn starch
- 3 tablespoons toasted sesame
- 1 tablespoon Rihet El Kahk
- ½ kg 500 grams melted ghee
- 1 cup lukewarm water
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 tablespoon rose water, optional
- Agameyah filling, recipe follows
Agameyah (candy-like filling)
- 2 tablespoons ghee
- 3 tablespoons flour
- 1 cup honey
- 1 tablespoon toasted sesame
- ½ cup toasted nuts of your choice
- 1 teaspoon orange blossom
- ¼ teaspoon Rihet Al Kahk
Rihet Al Kahak (Kahak Spice blend)
- 2 teaspoons rose petals
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon allspice
- ¼ teaspoon cinnamon
Garnish
- ¼ -1/2 cup powdered sugar
Instructions
- Make the Agameyah. Melt the ghee in a medium saucepan over medium heat. When it becomes fragrant, add the flour, and whisk vigorously until a golden paste forms. Stir in the honey, and whisk until it is well incorporated. Lower the heat and keep whisking for 8-10 minutes or until the mixture thickens. Toss in the toasted sesame and the nuts. Let it cool to room temperature for one hour. Shape it into balls in the size of hazelnuts.
- Prepare the yeast-water mixture. Add the sugar, yeast, and warm water to a deep bowl, or a cup, and stir very well. Then set it aside for 3-5 minutes or until the mixture is frothy and foamy.
- Make the Kahk dough. Melt the ghee over low heat. The ghee should only melt and not sizzle. Add the flour to a large mixing bowl, stir in the whipping cream powder (or cornstarch), salt, and Rihet Al Kahk (Kahk spices). Make a well in the middle and add gradually the ghee while mixing it with the flour. The flour should be thoroughly coated with the ghee. Stir in 3/4 the frothy yeast mixture and mix well with your hands. Add the remaining 1/4 of the yeast mixture, only if the dough is till dry and needs more liquid. Stir in a spoonful of rose water and knead until a soft dough comes together. Let the dough rest for 20 minutes.
- Roll the Kahk. Use a 1/2 inch cookie scoop to shape equal sized cookies.
- Pinch the Kahk. Use traditional tweezers or a stamper to create a pattern on the Kahk.
- Bake. Place the Kahk in a preheated oven at 350 F or 160 ° C for 10-12 minutes or until the bottom is golden. Transfer the cookies to a metal rack and let them come to room temperature before you garnish them with the powdered sugar.
- Garnish. Use a fine mesh sieve or a powder sugar duster to garnish the Kahk.
- Store. Keep the Kahk in an airtight container for 4 days outside the fridge or a month inside the fridge.
Nermine's Notes
1 kg of flour can make up to 3 kilos of Kahk or 80 Kahk cookies .
You better make the Agameya and Rihet Al Kahk in advance 1-3 days in advance.