- 1 kg flour – di-ee
- 3 tbsp sesame seeds – sim-sim
- 5 g salt – malh
- 5 g mixed kahk spices – ree-hit kahk
- 1 packet baking powder – ba-king bow-dur
- ½ kg margarine, room temperature – sam-na
- 1 cup milk – la-ban
- 1 packet dry yeast – kha-mee-ra nash-fa
- 10 g powdered sugar – sook-ar bod-ra
Optional fillings: walnuts and dried date past – a-een gam-mal and agwah
- Beat the margarine until soft.
- Dissolve the yeast into the milk. Add the milk and continue beating until well mixed.
- Add the baking powder, salt, sesame seeds and mixed kahk spices to the flour, mix well.
- Gradually pour the milk mixture into the flour mixture. Mix until it forms a dough that can be shaped in smaller cookies.
- Divide the dough into equal sized small balls. If desired, poke a small hole in the dough with your finger and insert a walnut or tsp of the date paste. Close the holes carefully and flatten the bottom of each kahk.
- Decorate the top of the kahk with a fork or knife, creating a lattice pattern. (Confectionary shops sell decoration tools with traditional patterns).
- Preheat the oven to 175C. Grease a cookie sheet and carefully place the kahk on the sheet, making sure they do not touch each other.
- Bake the kahk until they turn very light golden.
- Take the cookie sheets out of the oven and let the kahk cool completely.
- Sprinkle a large amount of powdered sugar over the kahk.
- Make sure you mix the dough well until it is soft in order to get the soft, crumbly kahk texture. Do not add extra liquid to the dough to soften it, the kahk will become crunchy instead of soft after baking.
- Sesame seeds mixed with a little melted margarine can be used as a topping, the seeds will be roasted during the baking.
- For those who do not want to use milk, use one to one-and-a-half cup of water for every cup of flour.
- When you use water, use one tsp of yeast for every four cups of flour.