Recipes · Egyptian · Bakery
Kahk (Egyptian Eid Cookies)
One serving has 469 kcal and 6 g protein, and at least a fifth of a woman's daily need of thiamin (32%), selenium (28%), vitamin A (26%), riboflavin (25%), copper (22%) and phosphorus (22%). Ready in 45 minutes.
- Preparation: 25 min
- Cooking: 20 min
- Makes: 1 serving (109 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten, sesame
Ingredients
- 40 g Flour, all-purpose
- 20 g Ghee
- 5 g Milk powder, whole
- 18 g Sugar, powdered
- 15 g Dates
- 2 g Sesame seeds
- 8 g Water
- 0.5 g Baking powder
Method
- Rub the ghee into the flour, milk powder, sesame seeds, baking powder and half the powdered sugar until it looks like fine crumbs.
- Add the water and gather into a soft, short dough without overworking it; rest for 20 minutes.
- Mash the dates into a smooth paste for the filling.
- Take small pieces of dough, flatten slightly, place a little date paste in the middle, then enclose and reshape into a small ball or ring.
- Bake at 170°C (340°F) for 18-20 minutes, until set but still pale; kahk should not brown much.
- Cool completely, then dust heavily with the remaining powdered sugar. Makes 1 portion (about 2 cookies); multiply the ingredients by 10 for a full batch.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 469 kcal | 22% |
| Carbohydrates | 62.2 g | |
| Water | 16.3 mL | |
| Fiber | 2.3 g | 8% |
| Protein | 6.1 g | 13% |
| Tryptophan | 0.08 g | |
| Threonine | 0.19 g | |
| Isoleucine | 0.24 g | |
| Leucine | 0.45 g | |
| Lysine | 0.22 g | |
| Methionine | 0.12 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.3 g | |
| Tyrosine | 0.21 g | |
| Valine | 0.28 g | |
| Histidine | 0.14 g | |
| Fat | 22.6 g | |
| Monounsaturated | 6.5 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 13.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 56 mg | |
| Calcium | 119 mg | 12% |
| Copper | 0.2 mg | 22% |
| Iron | 2.4 mg | 13% |
| Magnesium | 28.4 mg | 9% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 154 mg | 22% |
| Potassium | 224 mg | 5% |
| Selenium | 15.2 µg | 28% |
| Sodium | 60.3 mg | |
| Zinc | 0.67 mg | 8% |
| Thiamin (vitamin B1) | 0.35 mg | 32% |
| Riboflavin (vitamin B2) | 0.28 mg | 25% |
| Niacin (vitamin B3) | 2.7 mg | 20% |
| Pantothenic acid (vitamin B5) | 0.41 mg | 8% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 79.2 µg | 20% |
| Cobalamin (vitamin B12) | 0.16 µg | 7% |
| Choline | 12.4 mg | 3% |
| Vitamin A | 182 µg | 26% |
| Vitamin C | 0.43 mg | 1% |
| Vitamin D (D2 + D3) | 21 IU | 4% |
| Vitamin E | 0.69 mg | 5% |
| Vitamin K | 2.4 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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