Plain kahk كحك سادة


Kahk is a traditional desert in Egypt made at certain times of the year. It can be filled with date paste (agwa????) or other fillings.


Preparation Time: 3 hours


2 kg flour.
1 kg ghee.
6 tablespoons yeast.
4 tablespoons sesame.
15 cardamoms.
10 cloves.
1 teaspoon cinnamon.
1 teaspoon salt.
3 cups water.
4 teaspoons kahk extract.

Cooking Instructions

Ground cardamoms, cloves and cinnamon all together.
Put in a plastic bowl and set aside.
In a deep pan melt ghee until boiling. Set aside.
In a small skillet heat and stir sesames in 1/2 tablespoon ghee until golden brown.
In a large plastic bowl put flour, salt, sesames, and grounded spices mixture and stir all together.
Gradually add melted ghee while stirring using wood spoon.
Continue to stir until ghee or butter 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 repeat.
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 keap in warm place for 1 1/2 hour until it doubles.
After 11/4 hour preheat oven and grease baking sheet.
Cover table with flour and spread dough on it, cut using coffee cup then Decorate to with tines of a fork or by cookies shaper.
Arrange into baking sheet and bake for 15-20 minutes until bottom became golden.
Remove and leave to cool then sprinkle powdered sugar on top and serve.


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