Egyptian Kahk Cookies

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Recipe's preparation

1. Place all dry ingredients into the Mixing bowl 1000g plain flour 7g mahlepi (mahlab) spice 2 tbsp sugar Pinch of salt 2 tsp dry yeast mix 20 sec/speed 4
2. Add 500g unsalted butter (melted) 2 tsp rosewater 100g water mix 30 sec/speed 5
3. Kneed 2 min. Empty the dough onto a silicone mat and kneed by hand until the dough comes together and form in a ball. Place the dough into a bowl, cover with glad wrap and let it rest apx 20 min, meanwhile make the filling ( no need to wash the mixing bowl for this step).
4. Add to the mixing bowl all the ingredients to make the filling 250g pitted dates (cut in half) 1/2 tsp ground cinnamon 1/2 tsp rosewater 1/2 tsp mahlepi spice 40g unsalted butter (softened) Mix 20 sec/speed 4 scrape down the sides and mix again 20 sec/speed 10 or until the filling resembles a smooth paste. Empty the date paste from the mixing bowl onto a plate and form into 35 small balls.
5. Preheat the oven to 180c. Line a baking tray with baking paper or the thermomat if using one.
6. Once the dough has rested roll into 35 balls equal size ( apx the size of a golf ball). Place the ball of the date filling into the centre of the dough and roll into a ball until completely encased the filling. Repeat with the rest of the dough and the filling. Place the kahk cookies onto a lined baking tray slightly apart, press/flatten each one slightly with a fork.
7. Bake for 15 to 20min or until cooked and slightly browned .. if they start browning quickly you can cover them with grease proof paper half way through cooking.
8. One the cookies are cooked and out the oven let them completely cool in the tray. They are now ready to be dipped into lots of soft icing sugar. Once covered with icing sugar store them in a sealed plastic container until ready to use. The kahk cookies are best made a few days ahead of time.


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Created by
Angie