Kahk happens to be one of my favorite cookies of all time. That says a lot for someone who was a professional baker for 14 years. This buttery Egyptian cookie has a crunchy exterior and delicately crumbly exterior. Honestly, it’s divine. 

The flavor of kahk is unique–it’s not just another butter cookie. Its spice blend has a hint of warmth with a light dusting of powdered sugar for sweetness. They pair perfectly with a steaming cup of your caffeine of choice. 

These cookies look too simple to be that good. I know, it sounds suspicious. But sometimes the simplest recipes are the best recipes. Their flavors are straightforward and unapologetic. It’s magic how a few unassuming ingredients can come together to make something unbelievable. That’s what Kahk is: a few unassuming ingredients that make an addictive and beloved cookie.  

Since today begins Eid al-Fitr, a Muslim holiday that marks the end of Ramadan, these were definitely on the menu. The history of kahk dates back to ancient Egypt where it was once used as an offering to the gods. Over time, it became a popular dessert offered to friends and family. Today, it remains an essential part of Egyptian cuisine and culture.

If you’ve ever wanted to take a culinary trip to Egypt, put this cookie on your itinerary. I guarantee you’ll be making it on repeat. I definitely am! 

KAHK: A BRIEF HISTORY

Kahk has a long and delicious history of being a staple during celebrations and religious occasions. Variations of it are made in the surrounding areas, but the general idea stays the same. 

The cookie itself is similar to other Middle Eastern cookies such as ma’amoul, which are stuffed with dates. Ka’ak bi-ajwa is actually another name for ma’amoul, which translates loosely to “cookies with dates.” Kahk stands out with its unique blend of spices and, of course, isn’t always filled. You might be surprised to know that kahk is the origin of many butter cookies around the world. Cookies like “Mexican Wedding Cakes,” “Russian Tea Cakes,” and even vanillekipferl all have roots in the OG kahk recipe!

One of the most interesting aspects about Kahk is the way it’s made. It seems like a labor-intensive process that requires patience and skill. Kahk is often made from wooden molds called tabe that give them gorgeous shapes. These molds are actually incredibly easy to use. In my opinion, it’s easier to use a tabe than other methods. But you don’t even need a tabe to make these beautiful cookies. More on that in another section!

Kahk is not only a beloved dessert, but it’s also a symbol of unity and togetherness During Eid al-Fitr, families gather together to share Kahk and other sweets. In addition, Kahk is usually prepared as a family activity. Multiple generations will come together to make these cookies as part of the Eid celebration. Kahk is often made in large batches and shared with friends and neighbors as a symbol of generosity and kindness.

KAHK ESSENCE AND SUBSTITUTIONS

Many cultures have one cookie that stands out from other cookies because of taste. Kahk is one of those cookies. Just as German baking has its own lebkuchengewuerz spice, Netherlands has speculaas spice, and America has its own gingerbread spice mixes, Kahk has its own spice. It’s called essence.  

Kahk essence is a vital ingredient for this recipe. And while it’s used in other Middle East bakes, it’s fundamentally known as Kahk essence. Kahk essence is a blend of aromatic spices like anise, fennel, and mahlab, which are ground together to create a fine powder.

This spice mix is so essential that many families have their own secret recipes and techniques for making it. The combo of spices can vary depending on the region and personal preference. But for the most part, you’ll find some form of anise and mahlab.

Anise is the most prominent flavor in Kahk essence. It gives it a sweet, licorice-like taste. Fennel, on the other hand, adds a slightly bitter and nutty flavor. Mahlab–ground cherry pits–adds a subtle almond-like flavor to the party. The combo of these three spices makes a warm and aromatic blend like no other.

RECIPE FOR KAHK ESSENCE

You can find Kahk essence in many Middle Eastern grocery stores and also online. If you can’t get it in your area, you can also make it at home. Here’s my recipe, but feel free to adjust it to your preference:

1 Tsp Ground Mahlab

1 Tsp Cardamom

½ Tsp Fennel

½ Tsp Cinnamon

½ Tsp Cloves

½ Tsp Nutmeg

½ Tsp Ground Anise Seed or Anise Oil

Sometimes I might also add fresh grated orange peel or ½ tsp orange blossom water to the mix to switch it up, but these aren’t traditional. I just like the flavor. These measurements are good for two batches of this kahk recipe. Again, feel free to adjust it to your preference!

TIPS AND TRICKS FOR MAKING PERFECT KAHK

Kahk looks labor intensive, but it’s super simple. Keep these few tips in mind when making these incredible cookies!

Use Middle Eastern Ingredients: For the most authentic flavor, use authentic ingredients. I recommend using ghee and the recommended spices for a truly Egyptian cookie. 

Substituting Ghee: If ghee isn’t an option, you can substitute it. Use 1 cup of butter, vegetable shortening, or even plant based butter. Just note that the taste of the cookie and consistency might change.

Use Instant Yeast: Instant yeast doesn’t have to be activated in order for it to rise the dough. If you want to use dry yeast, be sure to bloom it first. Use the recommended amount of milk in this recipe and heat it to 110F. Add the yeast and warmed milk into a non-reactive bowl and let sit for 5 minutes until foamy.

Using a Wooden Mold: Wooden cookie molds are the most traditional. You can also use mooncake molds and even springerle molds! Although I don’t usually recommend plastic wrap, it’s the best tool for the job. Use a small piece of plastic wrap to cover the mold. Press the dough into the mold. The plastic wrap will prevent it from sticking and give you a perfect cookie every time!

Or Just a Fork: Don’t have a wooden mold? You can use a fork to make imprints on the top of the cookie. Cross-hatching is the most common, but you can get creative. 

SERVING AND STORING KAHK

Kahk is a great cookie to keep in the freezer! I make these in big batches and keep them in the freezer. They’re great when you need something sweet that isn’t high in sugar. 

I like to dust them with powdered sugar once they’re completely cooled. If I’m planning on freezing them, I won’t dust them until after they’re defrosted from the freezer. The powdered sugar will get gummy from condensation if I do it beforehand.

These cookies keep perfectly at room temperature for about a week or so. You can freeze them by baking them off and storing in an airtight container. Keep them in the freezer for up to 6 months. 

VARIATIONS OF KAHK

Kahk is a versatile cookie that has different variations depending on the region. Here are a few variations to try:

Egyptian: This version of kahk is usually made with a combination of semolina and flour. It’s also flavored with mahlab and cardamom. Some recipes include fillings of dates and nuts. 

Libyan: This type of kahk is often flavored with aniseed and orange blossom water. 

Tunisian: In Tunisia, kahk is often made with orange blossom water instead of the usual kahk essence spices. It’s often filled with dates and nuts and shaped into a crescent shape.

Lebanese: This version is often flavored with aniseed and mahlab, although the mahlab isn’t always used. It’s also often filled with date paste or pistachios.

Iraqi: Iraqi kahk focuses on cardamom and rose water. When I personally  make kahk with a filling, this Iraqi version is my go-to variation. Rosewater, pistachio, and cardamom are like the holy trinity of spices!

Other Tasty Variations

Kahk comes in all kinds of flavor profiles. Here are some other non-regional ways to enjoy these Egyptian cookies:

Sesame Seed: This is one of the most popular ingredients in alternate variations. In this recipe, the dough is rolled in sesame seeds before baking. Sesame seeds give a crunchier exterior and nutty flavor. 

Agameya: Agameye is a sweet mixture of cooked ghee, sesame seeds, and honey. The result is a thick, candy-like texture with a subtle nutty crunch.

Coconut: Coconut is another popular ingredient in Middle Eastern desserts. Using unsweetened desiccated coconut gives it a slightly fruity flavor. 

Malban: Some variations of kahk will include bits of Turkish delight (malban). These gummy candies come in a variety of flavors and add an interesting texture!

EGYPTIAN KAHK RECIPE

Yield: 30-40 Cookies

EGYPTIAN KAHK COOKIES

Print

A delightfully buttery and crispy cookie with a light dusting of sugar. Perfect with a hot cup of tea or coffee!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 3.5 Cups of Flour
• ½ Cup Powdered Sugar
• ½ Tsp Baking Soda
• ½ Tbsp Kahk Essence
• 1 Tsp Yeast
• 300 mL Ghee (or 1 Cup Butter)
• ⅓ Cup Milk
• 1 Cup Walnuts, Finely Chopped (Optional)
• ½ Cup Powdered Sugar, for Dusting

Instructions

Preheat the oven to 350F. Prepare two cookie sheets with parchment paper or silicone mats.


In a large bowl, add in the flour, powdered sugar, Kahk essence, baking soda, and yeast. Whisk together to combine. Add in walnuts, if using.
Add in the ghee and milk. Mix to combine. The result should be a smooth dough.


Using a Wooden Mold: If using a tabe, place a piece of plastic wrap on the mold. Alternatively, dust generously with flour. Press about 1 tablespoon of dough into the mold. The amount of dough will vary depending on the size of your mold. Place on the cookie sheet, about 1 inch apart.


Shaping WIthout Molds: Portion the dough into pieces about the size of a golf ball. Roll each piece and place on a cookie sheet, about 2 inches apart. Use the back of a fork, cookie stamp, or the bottom of a glass to imprint the cookies.


Bake at 350 degrees until the cookies are golden on the edges, about 15-20 minutes.


Remove from the cookie sheet and let cool completely. Dust generously with powdered sugar when completely cooled.

Notes

Keep for 1 week at room temperature or freeze in an airtight container for up to one month.

HOW YOU CAN CELEBRATE WITH EGYPTIAN KAHK

At Olivia Goes Global, we believe every day has something wonderful to celebrate! We love to make Egyptian kahk any time of the year, but they’re especially perfect as Eid al-Fitr sweets. Add these traditional Middle Eastern desserts to your confectionary routine in honor of Egyptian culture!