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Kahk El Eid Recipe (Egyptian Eid Cookies)

Kahk El Eid is an Egyptian Eid Cookies that are usually served in Eid-el Fitr. They are so soft and melt in your mouth, more like not too sweet sugar cookies.
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine Egyptian
Servings 40 cookies
Calories 232 kcal


  • 1 kg all-purpose flour
  • 600 g ghee melted
  • 1 teaspoon dry yeast
  • ½ cup powdered sugar
  • 1 ½ teaspoon baking powder
  • 1 tablespoon kahk essence
  • teaspoon salt
  • ¼ teaspoon vanilla extract
  • ¼ cup toasted sesame seeds
  • cup milk


  • Preheat the oven to 160C/ 320F.
  • In a large mixing bowl, whisk together the flour, powdered sugar, baking powder, sesame seeds, salt, instant yeast and kahk essence until combined (you can use a stand mixer or electric hand mixture).
  • Now, add the ghee and mix for 2-3 minutes until well blended and the dough turns crumbly.
  • Add in the milk and vanilla extract; mix (do not over mix).
  • Scoop out a tablespoon of the dough and roll it in a ball, then place it on a baking sheet; repeat making balls (leave space between each one).
  • Now, decorate your kahk, press gently into a Maamoul mould or use a kahk stamper.
  • Bake for 20-22 minutes until the bottom is golden brown. Allow them to cool completely, then dust with powdered sugar.


  1. Ensure that your toasted sesame seeds are not too dark. This can lead to the sesame seeds having an overwhelming flavour which will ruin the flavour of the Kahk.
  2. If you are looking to fill and decorate your Kahk, place the balls of dough in the fridge for around half an hour to make working with them easier.
  3. Avoid heating up the ghee as people usually would. This causes trouble with digestion and heartburn issues for a lot of people.
  4. You can top the Kahk with pistachio or almonds if you like.
  5. Even though the Kahk has already been garnished with powdered sugar, dip it in some more sugar just before serving it.
  6. If you don't want to use ghee, you can use clarified butter instead.
Some Variations:
You may try adding fillings to the Kahk, such as:
  • Agameya filling – Stir some honey into the mixture of the dough. Once it has been mixed well, add chopped walnuts and mix them in.
  • Agwa filling – Add dates chopped into cubes to the dough fixture.
  • Mokasarat – Chop your favourite nuts into small pieces and add them to the Kahk dough.
  • Turkish Delight – A traditional Turkish candy made with starch and sugar that comes in a variety of flavours.
These are just a few of the fillings you can try out.