Kahk – Egyptian Cookies

November 5, 2023mayurisjikoni
Blog post

Recipe: Kahk -Egyptian Cookies

Kahk are traditional Egyptian Cookies that are generally baked during Eid. These cookies are amazingly tasty with a fabulous fine crumb, melt in the mouth texture, and aromatic. They are baked plain or with a filling. And believe me both taste so good. You’ll not be able to stop at one. Best part is that they are not overly sweet.

Whenever I come across a recipe that I like, I tend to pin to my Pinterest Board called Must Try. Most pins just sit there some for several years. Egyptian Eid Cookies as they are also known as is one of them.

Sharing This Recipe With Sunday Funday Group

Wendy who blogs at A Day in the Life on the Farm recently went on a holiday to Egypt. Obviously, she suggested that we share Egyptian Recipes. While many are meat based, there are a few that are suitable for vegetarians. Koshari being one of them. The choice was between preparing Koshari and Kahk both which I’ve wanted to make for ages. When Wendy posted the theme, I got excited and referred to the saved pins. As Diwali is just round the corner, I opted to bake Kahk.

Kahk – Egyptian Cookies

All the ingredients were sitting on my kitchen top for 3 days. Every time I would think of baking them, the weather would decide to not to be too sunny. This year I feel we’ve had more grey and cloudy days than sunny days. Canada is known for its bright sunny Fall and Winter. Well, you must be thinking what has that got to do with baking kahk. Actually was thinking more on how the video and photos would turn out. I prefer shooting in natural light.

Hubby had a strict warning not to touch the ingredients. He wakes up too early and clears the kitchen counters before he prepares his breakfast. You may think “how sweet, how helpful” but not at all! I land up spending more time looking for the ingredients in my pantry. Generally, I know exactly what is where and don’t like to change the order.

Anyway, getting back to Kahk, finally prepared them on Saturday. Had no choice, grey or sunny weather! Had to have the post ready for Sunday. The process is longer than normal cookies we bake, but it definitely is worth it. I kept on switching the oven light to check on them and thought ” these look like rocks”. Wow, was I suprised when I picked one off the tray after the baking time was over, they are super light and the texture simply astonishing. Taste wise they remind me of the traditional Diwali Googra that I make during the festival.

Where Did Kahk Originate From?

Many Middle Eastern countries prepare a version of Kahk during Eid. Mostly, enjoyed when friends and family get together to celebrate the festival or given out as gifts. It is believed that there are carvings in the ruins of Memphis and Thebes that depict people making these cookies.

To Create Patterns Or Not On The Cookies

Kahk cookies are characterized by geometric patterns. Most Egyptian households have cookie pattern press or a maamoul mold.  Different patterns indicate different fillings in the cookies. I don’t have a cookie pattern press so used a fork and my silicon waffle mold.

Types Of Fillings:

I opted to fill the cookies with Agameya filling. I used a mixture of pistachios and walnuts. However, you can use a filling of your choice.


Malban is Turkish Delight. The chewy filling is quite popular for kahk.


Agwa is a date paste filling.Pitted soft dates are mixed with ghee, sesame seeds and cinnamon powder.


This is a mixture of sesame seeds, ghee, flour, honey and nuts. Usually walnuts are used but one can add any nuts. The flour is roasted in ghee till it becomes dark brown. Roasted sesame seeds and honey are added and cooked till the mixture becomes thick. Then the chopped nuts are added.


Can fill the cookies with chopped nuts. A mixture or one type.


Some More Eid Festival Recipes That You May Like

Batheeth is a date and spice based Emirati dessert that is usually served with Arabic Qahwa or Black Coffee. Serve it in the crumb form or as balls.
Check out this recipe
Mahamri is basically like a doughnut but it is flavoured with coconut and cardamom powder. Doughnuts are ring shaped, but Mahamri is usually triangular in shape or sometimes round. Generally mahamri is enjoyed as a breakfast item on its own with tea or coffee or with mbaazi (pronounced as mmmbaaazi). Mbaazi is soaked pigeon peas cooked in coconut milk. 
Check out this recipe
Vibibi are gluten free rice pancakes with coconut flavour from the Swahili Cuisine. Enjoy it for breakfast with the traditional kahwa.
Check out this recipe
Rose & Cardamom Cookies are so easy to bake, flavourful and perfect for any festival season. I bake these for Diwali, Weddings, Tea Parties, Eid,etc. I simply love the combined flavour of rose and cardamom. Trust me, it is so exotic.
Check out this recipe
Sooji Phirni is a traditional Kashmiri dessert made using semolina instead of rice. It turns our so aromatic and flavourful because of saffron. Full fat milk lands to the creamy texture of this sweet dish. And the best part is that it is easy to make. Additional advantage is that it can be made a day ahead if you're going to serve for any festival.
Check out this recipe

Vegan Shahi Mushroom Korma is a rich, flavourful, aromatic and creamy mushroom curry with exotic spices. The creaminess of this curry comes from the cashew nuts and thick coconut milk.
Check out this recipe
Most satisfying and filling meal which is not only aromatic but very flavourful and delicious.Ideal Sunday lunch meal.
Check out this recipe
Mughlai Egg Curry is an aromatic, rich, creamy, delectable curry that one can proudly serve during any festival or holiday.
Check out this recipe


Check Out Egyptian Dishes Prepared By Members Of Sunday Funday

Ingredients Required For Kahk – Egyptian Cookies

Plain Flour 

All purpose flour. I used the store brand all purpose flour which made the dough a bit tough. Next time I’ll be using the flour for cakes and pastries. Need 1 tbsp extra flour for the filling.


The essential ingredient for Kahk. Most blogs that I visited before deciding how I was going to prepare the cookies, highly recommend the use of ghee and not butter. Ghee is clarified butter which is easily available in health shops, Indian stores and online too. I love the subtle aroma and the grainy texture of Nanak Ghee, a Canadian brand. The solid part of ghee is used and not the liquid. A little ghee is required to prepare the filling.

Powdered Sugar 

Different recipes call for different quantities and type of sugar. Some use granular and some powdered. I went with powdered as for most shortbread recipes use that for a more melt in the mouth kind of texture. As for dusting the baked cookies you need a generous amount of powdered or icing sugar.

Kahk Essence 

Is an important ingredient as it lends flavour to the cookies. However, it is not easily available in my part of the world. As a substitute one can use ¼ tsp each cinnamon and cardamom powder and  ⅛ tsp of nutmeg.

Sesame Seeds

For the dough and the filling. Roast the sesame seeds till they are light pinkish in colour.


Dry instant active yeast. ⅛. Perhaps it helps to make the cookies lighter. The dough does not have to ferment. However, need to rest it for 30 minutes.

Baking Powder 

A raising agent. Some use some don’t. I would recommend it as it helps to make the cookies more airy.


It takes very little to balance the flavours.


I have used warm milk. You can use warm water. The amount required will depend on how much the flour absorbs the liquid.


For the filling. Use walnuts or any nuts of your choice. I have used a mixture of pistachios and walnuts. Chop or process the nuts to a coarse powder.


Required for the filling.







Kahk are traditional Egyptian Cookies that are generally baked during Eid. These cookies are amazingly tasty with a fabulous fine crumb, melt in the mouth texture, and aromatic.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, festival recipe, Tea Time
Cuisine Egyptian
Servings 40 PIECES



  • 3 cups all purpose flour
  • tsp salt
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • tsp nutmeg powder
  • ½ tsp instant yeast
  • ½ tsp baking powder
  • 3 tbsp powdered sugar
  • 3 tbsp sesame seeds roasted
  • 1 cup ghee solid part
  • ⅓ -½ cup milk or water warm


  • 1 tbsp ghee solid
  • 1 tbsp all purpose flour
  • ¼ cup honey
  • 1 tbsp sesame seeds roasted
  • ¼ cup pistachios coarse powder
  • ¼ cup walnuts coarse powder


  • ½ cup powdered sugar



  • Sieve flour, spices, salt, baking powder and yeast together.
  • Add the roasted sesame seeds and mix.
  • Add ghee in a mixing bowl. Add the powdered sugar.
  • Using your food processor or hand whisk, cream the ghee and sugar till it becomes pale in colour. I used a food processor and it took 10 minutes.
  • Add the flour mixture. Turn on the machine again. Allow the dough to be mixed with the ghee. It should resemble like cookie crumbs or sand.
  • At first add ⅓ cup liquid to the flour ghee mixture. Using your hand, knead the dough gently to bring it together.
  • If the dough appears dry, add 1 tbsp liquid at a time till you have a pliable dough.
  • Take a small piece of the dough, roll and press it. If no cracks are formed, the dough is good. If it cracks then you may need to add more liquid, tbsp at a time.
  • Cover the dough with cling film or a lid and allow it to rest for at least 30 minutes.


  • Melt the ghee in a wide pan over low to medium heat.
  • Add the flour and roast it till it turns dark brown. This takes about 5-7 minutes.
  • Take the pan off the heat. Add sesame seeds and honey.
  • Return the pan to the heat. Mix till the mixture becomes thick.
  • Take the pan off the heat. Add the nuts and mix well.
  • Allow the filling to cool down for 10 minutes.


  • Preheat the oven to 180℃.
  • Line 2 baking trays with parchment paper.
  • Divide the filling into 20 parts. Roughly each part is about 1 tsp.
  • Roll them into balls.
  • Now divide the dough. You can use a weighing scale and weigh each part into 20g. Or use a tablespoon measure.
  • Roll them into balls. Make sure there are no cracks. If cracks appear wet the hand slightly with water and roll the dough.
  • I added the filling to 20 balls. The rest were baked without any filling.
  • Take one part of the dough ball and using your fingers, shape into a cup.
  • Place the filling ball in it. Cover it up with the dough. Repeat till all the filling is used up.
  • Make sure no cracks appear, so roll them properly.
  • Arrange the dough balls in the baking tray.
  • Using a cookie press or a fork, make patterns on top of each dough ball.
  • Bake the cookies for 20 minutes or till the bottom is light golden in colour.
  • Allow the cookies to cool in the tray for 5 minutes.
  • Move them to a wire rack and allow them to cool down completely.
  • Sprinkle the cookies with powdered or icing sugar before serving them.


If the cookies become brown on top, lower the temperature to 160°C for the next batch.
Add filling of your choice.
Amount of liquid required for the dough will depend on the flour. Some absorb more liquid than others.
Can bake them without filling.
Keyword cookies for Eid, Eid Cookies Kahk, How To Make Egyptian Cookies, kahk recipe

Pin For Later:

A Little Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962





  • Wendy Klik

    November 5, 2023 at 6:11 am

    Thanks for the recipe Mayuri. I like making cookies from around the world for Christmas so this is perfect timing.

    1. mayurisjikoni

      November 5, 2023 at 11:26 pm

      Thanks Wendy, and your theme came at the perfect time to have these cookies ready for Sunday as it is Diwali. Hoping to impress my family with them 🙂

  • Karen’s Kitchen Stories

    November 5, 2023 at 1:10 pm

    These sound like a special ocassion cookie! P.S. I have a Pinterest board like that too!

    1. mayurisjikoni

      November 5, 2023 at 11:25 pm

      Thanks Karen, I find Pinterest so useful whenever I need to prepare something new.Kahk are definitely special occasion cookies.

  • Camilla M Mann

    November 5, 2023 at 5:09 pm

    I don’t think I have ever made a stuffed cookie. I will have to try soon. Thanks for the inspiration.

    1. mayurisjikoni

      November 5, 2023 at 11:20 pm

      Do try them Camilla, will go down so well for Christmas. And try and source some ghee for the recipe. Amazon sells online, my recommendation is Nanak as I have not used any other brand. I am not a huge fan of the Amul one from India.

  • Balvinder

    November 5, 2023 at 9:27 pm

    They look like snowballs.
    I have never tried Kahk but recently my daughter ate these at her friend’s house and she really like their buttery texture.

    1. mayurisjikoni

      November 5, 2023 at 11:19 pm

      Balvinder they do look like snowballs. But the texture and flavour is really amazing. As they were baking I thought they will turn out rock hard but they actually are so light. And the ghee adds such a lovely aroma and flavour too. I used Nanak Ghee.

  • Simran Seth

    November 10, 2023 at 5:40 am

    5 stars
    I’m delighted to have come across this unique and intriguing recipe for Kahk, Egyptian cookies! 😋🍪 The article not only provides a detailed recipe but also offers insights into the cultural significance of these cookies in Egypt, especially during special occasions like Eid. It’s always fascinating to explore and try out recipes from different parts of the world, and Kahk seems like a delightful and flavorful treat. Thanks for sharing this wonderful recipe that allows us to embark on a culinary journey and savor the taste of Egypt right at home! 🙏🌍 #KahkCookies #InternationalCuisine 🎉🇪🇬

  • Sneha Datar

    November 12, 2023 at 8:22 am

    Delicious filled cookies.

    1. mayurisjikoni

      November 14, 2023 at 10:44 pm


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