Kahk with Agameya
Egyptian ghee cookies with a cooked honey and sesame filling.
Preparation: 35 min · Cooking: 25 min · Total: 2 hr · 30 servings
Ingredients
- 500 g flour for dough
- 250 g solid ghee for dough
- 1 tbsp sesame seeds
- 100 g powdered sugar for dusting
- 80 ml pasteurized milk
- 1 pinch salt
- 2 tbsp additional ghee for filling
- 1.5 tbsp additional flour for filling
- 150 ml honey
Instructions
Base yield and scaling
This base makes 30 portions or pieces as described in the recipe. Fourfold makes 120, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 500 g flour for dough; 250 g solid ghee for dough; 1 tbsp sesame seeds; 100 g powdered sugar for dusting; 80 ml pasteurized milk; 1 pinch salt; 2 tbsp additional ghee for filling; 1.5 tbsp additional flour for filling; 150 ml honey.
Measure the base ingredients separately: 500 g flour for dough; 250 g solid ghee for dough; 1 tbsp sesame seeds; 100 g powdered sugar for dusting; 80 ml pasteurized milk; 1 pinch salt; 2 tbsp additional ghee for filling; 1.5 tbsp additional flour for filling; 150 ml honey.
Cook the Agameya
Melt the separate 2 tbsp filling ghee over low heat. Cook the additional 1.5 tbsp flour, checking from one minute. Add 150 ml honey and 1 tbsp sesame; stir from three minutes until a soft cohesive filling forms. Do not taste partly cooked flour filling.
Do not taste partly cooked flour filling.
Check after 3 minutes: 180 seconds
Cool filling and rub dough
Let the filling cool before dividing all of it into thirty equal centres. Rub 500 g dough flour with 250 g solid dough ghee, checking from ten minutes. Keep the filling fat and flour separate from these dough amounts.
Keep the filling fat and flour separate from these dough amounts.
Check after 10 minutes: 600 seconds
Enclose the filling
Gently mix 80 ml milk and the pinch of salt into the dough. Divide all dough into thirty equal portions and enclose one filling centre in each. Do not taste raw dough.
Do not taste raw dough.
Bake the cookies
Preheat the oven to 160°C. Stamp the sealed cookies and arrange on a parchment-lined tray. Bake, checking from 18–20 minutes; continue until fully baked through, not merely pale on top.
Bake, checking from 18–20 minutes; continue until fully baked through, not merely pale on top.
Check after 18 minutes: 1080 seconds
Cool and dust
Cool fully, then distribute all 100 g powdered sugar across the batch. Fourfold gives 120 equal cookies on equivalent trays. Honey remains 150 ml in the base, not 150 g.
Honey remains 150 ml in the base, not 150 g.
Store cooled cookies
Keep cooled cookies airtight, cool and dry for up to two days. This is not tested shelf stability. Contains wheat, milk and sesame; do not serve honey-containing cookies to children under 12 months.
Contains wheat, milk and sesame; do not serve honey-containing cookies to children under 12 months.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Cool fully before airtight storage in a cool, dry place for up to two days. This is a recipe limit, not a validated shelf-stability claim.
Reheating
Serve at room temperature; reheating is not required.
About this recipe
Egyptian ghee cookies with a cooked honey and sesame filling.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.