V0: described, not machine-verified
Kahk (Egyptian Eid cookies)
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Ingredients
- Flour1 kg
- Saltto taste
- Baking powder1 tsp
- Ghee1/2 kg
- Water1.5 cups
- kahk flavoring (aroma)1 tbsp
- sesame seeds1 tbsp
- kahk filling (malban or agameya)as needed
Allergens (inferred from ingredient names): cereals_gluten, milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 3, fat 11, carbs 22, fiber 1, sugar 7
Original steps
- Mix a small portion of the flour with the baking powder and set aside.
- Heat the ghee until smoking, pour it over the remaining flour, then add the flour mixed with baking powder.
- Add the kahk flavoring and the sesame seeds.
- Dissolve the salt in warm water, then use it to knead the dough.
- Shape the dough into small rounds and add the filling.
- Pattern the cookies and bake them on a tray in a medium-heat oven.
- Let them cool, then dust with powdered sugar.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking