Kahk Recipes

Steps:

• In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 1 hour.
• Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
• Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
• Remove the pot from the heat, add the pistachios, and mix well to incorporate.
• Let the filling cool for 10 minutes, then form into 24 small balls.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Once the dough has rested, roll into 24 balls.
• Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
• Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
• Bake the cookies for 18-20 minutes or until the bottoms are golden brown.
• Let the cookies cool on a wire rack.
• When ready to serve, dust the cookies with powdered sugar.
• Enjoy!

Steps:

• Scoop the yogurt into a large pot and add 2 cups water. Whisk until the water is fully incorporated and there are no lumps. Place the pot over medium heat and stir constantly until the yogurt comes to a boil, 15 to 20 minutes.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the yogurt is pretty thick and has lightly splattering bubbles, about 1 1/2 hours. The yogurt will separate and most of the water should be evaporated. Raise the heat to medium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige, 20 to 30 minutes. Remove from the heat and let cool for 20 minutes.
• Pour the kashk into a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end up with dry pulp. Place the kashk in a blender, add 1/2 cup water and blend on high speed until creamy, about 1 minute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon salt and blend to incorporate. The kashk should taste somewhat salty and sour. Add more salt, if needed. Adjust the consistency if desired with a little bit of water.
• The kashk will keep in an airtight container in the refrigerator for up to 5 days. Stir before using. You can also freeze the kashk for up to 2 months. Thaw in the refrigerator, then stir before using.

Steps:

• Dissolve the yeast in a little of the warm water. Add a small pinch of sugar and let it stand in a warm place for about 10 minutes, until it begins to bubble. Melt the margarine or butter and let it cool.
• Put the flour in a large bowl. Add salt, cumin, and coriander to taste (I prefer the larger quantity of spices given), mixing them in well. Work in the melted butter or margarine and the yeast mixture. Add the remaining warm water gradually, working it in, adding just enough to make a stiff dough that holds together in a ball. Knead vigorously for about 10 minutes, until smooth, shiny, and elastic.
• Take walnut-sized lumps of dough and roll them into thin cigarette shapes about 4 inches long. Bring the ends together and press them firmly against each other to make little bracelets. Paint their tops with the egg mixed with water, using a pastry brush or a piece of cotton. Dip the egg-coated surface in a plate containing sesame seeds. Some will stick.
• Place the bracelets on oiled baking sheets and allow them to rest and rise in a warm place for 2 hours.
• I am told that a good way of knowing when the bracelets are ready for the oven is to put a small lump of dough in a glass of water when it is first made. It will sink to the bottom, but then it will slowly rise again. When this happens, the rest of the dough is ready for baking.
• Bake the bracelets in a preheated 350°F oven for 20 minutes. Lower the heat to 300°F and bake for 1 hour longer. Then leave them to dry out for up to 2 or 3 hours in the lowest (225°F) oven, until they are firm and crisp right through and a pale-golden color. Let them cool before you put them in a box.
• Variations
• We sometimes vary our kahk by sprinkling with mahlab (the ground kernel of a type of black cherry) as well as sesame seeds.
• Moroccans add 1/2 teaspoon allspice and a pinch of chili pepper to the dough.

Steps:

• Heat the samn balady until almost boiling.
• In seperate bowl, add the baking powder and the spices to the flour.
• Slowly add the flour mixture to the hot samn balady and stir thoroughly.
• When the mixture cools (warm to touch), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
• Knead it for a short while, cover and let it rest for an hour.
• Shape dough into balls, then flatten them.
• Inserts nuts, honey, sugar, agwa (date spread), or other filling when you are making it into balls.
• Put them on a cookie tray and let them rest.
• Bake in preheated oven (345 F) until golden.
• Cool and sprinkle with powdered sugar just before eating.