Eid cookies (kahk) with dates

Eid cookies (kahk) with dates

Round crumbly cookies, dusted with sugar and a surprise in the middle. These Eid cookies with dates are really something. One after one, I make my way through the plate! Yikes these calorific cookies are too good. I also made a healthier one with no wheat and no refined sugar which is also a delicious alternative.Eid cookies with dates

So this post is a little late, but hey better late than never. These Eid cookies are to die for, trust me. It is a traditional Middle Eastern dessert eaten at anytime of the year but is very popular at Eid time. The smell of these when they come out the oven is really something. They look hard to make, but trust me they are pretty easy.eid cookies with datesEid cookies, kahk with datesEid cookies with dates

Another favourite Egyptian dessert I absolutely love is Om Ali where you can find my recipe here.

Now I have reduced the amount of ghee here so it is not too buttery to taste. For those intolerant to wheat and dairy, substitute flour for cornflour and ghee for vegan butter.

Recipe for Khak


  • cups flour (use cornflour for wheat-free version)
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • A pinch of salt
  • 3 Tablespoons toasted sesame seeds
  • 1/2 teaspoon dry yeast. (Yeast intolerant people can add 1tsp of baking powder instead)
  • 1 cup ghee- room temperature and not melted. (Use vegan butter for non-dairy version)
  • 1/4 cup warm water

For the date filling (Agameya)

You can use walnuts/pistachios also. I have a done a nut free version for the nut allergy souls out there. I personally love them with walnuts.

  • 1 Tablespoon ghee or vegan butter.
  • 1 teaspoon sesame seeds.
  • 1 Tablespoon of flour/ cornflour
  • 1/4 cup honey.
  • 1/2 cup of dates/almonds/walnuts cut in small pieces

For garnishing

  • Powdered sugar.


1- In your mixing bowl/dough blender machine, add the flour, salt, sugar, yeast/baking powder, cinnamon and sesame seeds.

2-Add your ghee/butter and mix into the mixture

3-Add your water until you get a consistent mixture and it is forming into a dough, you may need less water. Add it slowly.

4-Cover the mixture and let it rise for about an hour.

5- Make the Agameya. In a bowl over medium heat add ghee or butter then add flour, mix until flour turns golden brown.

6-Remove from heat, add sesame and honey mixing well, return mixture to low heat until it thickens.

7-Remove from the heat and add your filling and stir. Allow to cool before making small balls (1cm size) of the mixture.

8-After an hour divide your dough mixture into roughly 20 small round balls

9-Start making the kahk by using a kahk shaper and filling each one with the filling and closing the ends. If you don’t have a kahk shaper, use your hands to make the shape and close the ends with your fingers. Use a fork to make grid lines on the dough.

10-Once all balls filled and made, place on a baking sheet and pop into the oven at 350 Fahrenheit for 20-25 minutes until lightly golden in colour.

11- When cooked allow to cool on a wire rack and dust with powdered icing sugar



Too good right? My friends were very impressed with them:)


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