Ingredients for One Kilogram of Kahk — The Complete Home Recipe

Kahk is more than a cookie — it's an Egyptian institution. The moment you open a box of Eid kahk and that warm scent of clarified butter and rose water fills the room, it's not just food — it's memory, celebration, and home. Getting kahk right at home, soft and melt-in-the-mouth like the bakery variety, requires precise ingredients and careful attention to technique.

Here is the complete recipe with every ingredient you need for one kilogram of kahk dough.

Kahk vs. Petit Fours — What's the Difference?

Kahk | Petit Fours
Larger, rounder | Smaller, more delicate
Usually stuffed (Turkish delight, nuts, dates) | Usually unfilled or decoratively coated
Rustic, traditional profile | More refined and elegant
Icing sugar dusted on outside | Chocolate, icing, or fondant coated

Ingredients for One Kilogram of Kahk

Note: These quantities are for 1 kg of flour and yield approximately 50–60 medium-sized kahk pieces.

Core Dough Ingredients:

For Turkish Delight (Malban) Filling:

Ingredient | Quantity
Turkish delight, cubed | 300 g
Crushed nuts | To taste

For Almond Filling:

Ingredient | Quantity
Coarsely ground almonds | 200 g
Sugar | 50 g
Rose water | 1 tsp

Step-by-Step Method

Step 1: Cool the Fats

Melt the clarified butter and unsalted butter together gently, then leave to cool completely. This is the key to soft kahk — the butter must be cool, not warm, when mixed.

Step 2: Mix the Dry Ingredients

Sift together flour, icing sugar, powdered milk, anise, baking powder, and mastic in a large bowl.

Step 3: Make the Dough

Add the cooled clarified butter to the dry mix and work in gently with your hands.
Add eggs and rose water.
Mix lightly until a cohesive dough forms.
Do not knead — the dough should be soft and slightly yielding, not stiff.
Wrap in cling film and refrigerate for 2 hours.

Step 4: Shape & Fill

Take a golf-ball-sized piece of dough.
Flatten in your palm.
Place filling in the centre.
Seal and shape by hand or use a kahk mould.
Place on a lined baking tray.

Step 5: Bake & Finish

Preheat oven to 170°C.
Bake 15–18 minutes — authentic Egyptian kahk should be pale, not golden-brown.
Remove from oven, cool for 5 minutes, then brush with beaten egg yolk for gloss.
Return to oven for 2 minutes only.
Once completely cool, dust generously with icing sugar.

The Secrets of Perfect Kahk

Authentic clarified butter (samn baladi) is non-negotiable — do not substitute with vegetable oil
Temperature — both the butter and rested dough must be cold before baking
Light hands — minimal mixing = soft kahk | overworking = tough kahk
Low oven temperature — 170°C preserves the traditional pale colour

Prefer ready-made kahk with the same professional quality? Browse Salé Sucré Kahk — made with authentic clarified butter and premium fillings.

Frequently Asked Questions

What are the ingredients for one kilogram of kahk?

For 1 kg flour: 400g clarified butter, 100g unsalted butter, 200g icing sugar, 3 eggs, powdered milk, rose water, anise, and mastic.

Why does my kahk come out hard?

Overworking the dough is the primary cause. Mix only until just combined.

What's the difference between Egyptian kahk and Eid kahk?

Eid kahk is the same cookie prepared specifically for Eid Al-Fitr, traditionally stuffed with Turkish delight and dusted with icing sugar.

Can I freeze kahk?

Yes — baked and fully cooled kahk freezes well for up to one month.

How do I store kahk to keep it soft?

In an airtight tin away from moisture. Placing a piece of fresh bread inside helps maintain moisture.

The ingredients for kahk are simple, but the magic is in the details — butter quality, dough temperature, and a light hand. Follow this recipe and you'll produce bakery-standard kahk from your own kitchen.