Kahk is a dessert that is traditionally made at certain times of the year in Egypt.
It is one of the vanishing ways of cooking in Egypt.
Preparation Time: 3 hours
2 kg flour.
4 tablespoons sesame.
1 kg ghee.
6 tablespoons yeast.
1 tablespoon cinnamon.
1 teaspoon salt.
3 cups water.
4 tablespoons flour.
4 tablespoons ghee.
2 cups honey.
2 cups nuts.
5 tablespoons kahk extract.
In medium pan melt 4 tablespoons ghee then add 4 tablespoons flour and stir for 2 minutes without flour changing color.
Add sesames and stir then remove from heat.
Add honey and stir until smooth.
Put it back to heat and stir until thicken. Remove and set aside.
Ground cardamom, cloves and cinnamon all together. Put in a plastic bowl and set aside.
In medium deep pan melt ghee or butter until boiling. Set aside.
In small skillet heat and stir sesames in 1/2 tablespoon ghee until golden brown.
In large plastic bowl put flour add salt, sesames, and grounded spices mixture and stir all together.
Gradually add melted ghee or butter while stirring using wood spoon.
Continue to stir until ghee is less hot and you can use your hands.
Put yeast in 1/2 cup water and add to it 1 teaspoon sugar. Stir and set aside.
Using your hands knead dough hard and fast until smooth.
Put some dough in the palm of your hands rub it then put back then repeate the same action with another quantity.
Add yeast mixture and add gradually the remaining 2 1/2 cups water while working dough with your hand until dough absorbs all water.
Form into ball, cover very well and kip in worm place for 1 1/2 hour until it doubles.
After 1 1/4 hour preheat oven and grease baking sheet.
Take a scant tablespoon of dough and flatten it a little.
Place 1 tablespoon of agameya filling in the center and fold dough over it to enclose filling then shape into round.
Arrange into baking sheet and bake for 15-20 minutes until bottom became golden.
Remove and leave to cool then sprinkle powder sugar on top and serve.