This is one of my all time favourite eid sweets. The dough is not very sweet, but with a delicious vanilla or lemon turkish delight filling, and a generous layer of icing sugar on top.. they make the perfect treat after a month of fasting!
The dough recipe below can be also used for egyptian date filled kahk: (makes lots)
1kg plain flour
vanilla or lemon flavoured turkish delight- I bought Sultan Brand which comes in a 1kg box.
roasted hazelnuts- peeled
1 sachet instant yeast
1 tsp sugar
1/2 tsp salt
2 cups warm water
2 cups melted clarified butter at room temp (you can add more butter for a richer cookie, but I don’t)
Mix yeast and about 1 cup of water + sugar. Add flour and butter. Mix well (should look a bit crummy)
Add as much as is needed of the remaining water and mix the SURFACE in a circular motion until the dough just comes together. (so lay your hand flat on the surface and mix as if you were wiping a surface).
DONT KNEAD! If you knead, the Kahk will become dry.
Cover well and allow to rise in a warm place. Allow to double in size (should take 1-1.5 hrs depending on how warm the environment is)
You can use sepecial Kahk or maamool making moulds readily available at arab grocery stores to form uniform cookies, or you can do it freestyle.
This is what they look like (or you can buy wooden ones):
Depending on the size of your mold.. take approx 1.5 tablespoons worth of dough.. make a round/smooth ball and flaten slightly.
Take some turkish delight (approx 1/4-1/3 of the cubes shown below), dust off excess sugar and fill with about 1/3-1/2 a roasted/peeled hazlenut. Smooth the turkish delight into a ball.
Fill inside the dough . Fold the dough and seal well by pinching the ends. Make into a round ball again and place in the mold.
Then bake until lightly golden (dont bake too long as you dont wnt it to go crunchy)
Once cooled, generously press the top of Kahk in icing sugar and press firmly to stick to the cookie.