Egyptian Kahk el-Eid | Date Filled Shortbread Cookies

Egyptian Kahk el-Eid | Date Filled Shortbread Cookies

Kahk el-Eid is a beloved Egyptian cookie traditionally made to celebrate Eid al-Fitr, marking the end of Ramadan. These buttery, melt-in-your-mouth cookies are often filled with dates (agwa), walnuts, or agameya (honey-nut filling) and dusted with powdered sugar for a perfectly sweet finish. Kahk has been a festive staple for generations, bringing families together to bake and share them as a symbol of joy and togetherness. Whether enjoyed with a cup of tea or gifted to loved ones, kahk el-Eid is an essential part of the holiday celebration!

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Ingredients

For the Dough:

• 32 ounces clarified butter (samna in Arabic)

• 12 cups flour

• pinch of salt

• 1 tablespoon sugar

• about 5 cups milk

• 1 tablespoon yeast

• vanillin

The flour-to-clarified butter ratio should be 3:1 for the best texture and flavor balance.

For the Filling:

• 16 ounces dates (pitted)

• vanillin

• water

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Instructions

Preparing the Dough

Start by preparing the dough. Melt samna (clarified butter) over medium-low heat. While that melts, sift the flour through a strainer into a large bowl to remove any lumps. Once the samna is melted, pour it into the flour along with a pinch of salt and sugar.

Mix everything well—start with a spoon since the samna is very hot. After a few minutes, use your hands to fold and squeeze the dough. Continue this motion for about five minutes until the dough has a smooth and crumbly consistency.

Activating the Yeast

Warm up some milk over medium heat, stirring frequently. Be careful not to set the temperature too high to prevent it from overflowing. Once the milk is warm, save a little portion to the side.

Take the warm milk you set aside and add yeast to it, along with a pinch of sugar. Mix well, cover it, and let it activate for a few minutes. Once the yeast is ready, slowly pour the remaining warm milk over the dough. Continue the folding and squeezing method while adding vanillin (vanilla flavoring). Incorporate the activated yeast into the dough and mix until everything is well combined.

Cover the dough directly with plastic wrap and place a towel on top to keep it warm. Be careful not to place the towel directly on the dough, as it will absorb the samna. Let the dough rest for 45 minutes.

Making the Date Filling (Agwa)

In Arabic, dates are called "belah". Make sure your dates are pitted before starting. Add them to a pot over medium heat along with samna and a little water. Mash the dates as they soften, adding more water gradually to help with the texture.

Once the dates are fully mashed, add vanillin and continue stirring until the mixture is smooth. Let the filling cool to room temperature before using it. While kahk can be filled with walnuts, agameya, or dates, many agree that date-filled kahk is the best!

Shaping and Filling the Cookies

Now that the dough is ready, take a small piece and roll it into a ball. Flatten it slightly to form a pancake-like shape. Place a small portion of the date filling in the center, then fold the sides over and roll it gently in your hands to seal it.

To shape the cookies, use a baking crimper (monkosh in Arabic)—a special tool used to pinch the top of the dough, creating a decorative pattern. Do your best to avoid exposing the filling.

Baking the Kahk

Place the cookies on a baking tray, ensuring they have some space between them. Bake at 350°F (175°C) for about 20 minutes until they develop a light golden color. If baking two trays at the same time, rotate them halfway through the baking time for even cooking.

Serving Kahk el-Eid

 Fresh out of the oven, these cookies are light, buttery, and irresistibly delicious with a beautiful light golden color! Once baked, allow the cookies to cool completely at room temperature before serving. This helps them set properly and enhances their texture. For the final touch, generously dust them with powdered sugar to achieve that signature Egyptian kahk look.