This is an Egyptian style kahk recipe. Kahk is usually prepared during Eid Al-Fitr and Eid Al-Adha occasions.
- 2 cups samn balady
- 1 cup milk
- 4 1/2 cups flour, all purpose
- 2 tablespoons baking powder
- 1 teaspoon instant yeas
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 tea spoon ground ginger
- sesame seeds
- Heat the samn balady (Gee) until almost boiling.
- Add the baking powder and the spices to the flour.
- Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
- Keep stirring and stirring and stirring.
- When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), 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. (Officially you should shape the kahk now and let it rest later).
- After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
- You can add nuts, agwa (date spread), or other filling when you are making it into balls.
- Put them in a cookie tray and let them rest for a little.
- Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
- Take them out, wait until they cool and sprinkle with powdered sugar just before eating.