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noha el moallem

Kahk 2024

Kahk 2024

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Kahk Ingredients: 

500 g All purpose flour 

1 Cup warm to touch milk

1 Tbsp Sugar 

1 Tbsp fast acting yeast

1 Tbsp Kahk spices

1 Tsp Mahlab

1 Tsp Baking powder 

1 Tbsp rosted Sesame seeds 

250 natural cow ghee chilled (cold from the fridge)

Malban Ingredients: 

300 g Natural Malban cut into cubes

1 Tbsp cow ghee

For Serving :

Powder sugar.

Method :

Start by preparing the yeast mixture. Add the sugar and yeast to the warm milk and lightly stir to combine. Set aside for about 30 minutes until the yeast activates. 

In a stand mixer bowl, sieve the flour and add on the kahk spices, mahlab, sesame seeds, and baking powder. Stir with a spoon to mix, then add the ghee.  

Using the flat beater, beat the mixture on low - medium speed until the dough turnes soft and smooth (about 2 minutes.) Add the active yeast, and beat on low speed just to combine the yeast with the dough.

lightly knead the dough with your hands and form a ball, return it back to the bowl, cover and let sit for 2 hours to ferment.

Meanwhile, prepare the malban by adding the ghee to it and mash it with your fingers until you feel there are no lumps in it. Put it in the fridge for 30 minutes to chill so it would be easy to roll it into small balls without sticking in your hands. 

When the balban has well chilled, roll it into small circles, and return it back to the fridge until it is ready to be used with the kahk.

After the kahk dough has fermented, you will realise a slight rise in the dough, and that it has air circles in the middle.

Now Preheat the oven to 180*c

Lightly knead the dough with your hands and start forming small - medium size balls for the plain kahk, 

To form the ball, take a small lemon size piece from the dough, mush it with your hands then roll it between your palms to form a ball. Set it it on a non gressed oven tray and instantly make the shape on top of the kahk by either using the munquash (You can find different ways of using the munquash in last year Kahk 2023 vedio.) Or simply use the kahk stamp to draw the kahk pattern on top. (Which I used in this vedio.)

Then, to make the stuffed kahk, cut a piece of dough slightly bigger than the size of a lemon. Mush it with your hands and roll it between your palms to form a ball. Make a slight hole in the middle of it and largen the hole with your thumb, (as shown in the vedio.) Insert the malban, close the dough and roll it again between your palms to reform the ball. Instantly make your desired shape on top of the kahk because if you waited until you finsh the whole tray then make the shape, the kahk will crack and the shape will not be clearly drawn on the dogh.

Insert the trays into a preheated oven with fan on if your oven supports one for about 10 - 14 minutes.  

You will know thw kahk is ready when you look at the bottom side of the kahk and see it has turned into light golden.

Leave it to cool completely before you serve it.

For serving, sprinkle some powder sugar on top.

For storage, keep in an air tight container for up to 10 days.

Enjoy Doing It, And


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