Few moments are as comforting as waking up on Eid morning – after a month of fasting – and biting into a warm, buttery kahk biscuit coated in snowy icing sugar. The rich scent of toasted sesame, cinnamon, and vanilla wafting from the kitchen is enough to stir up childhood memories and bring the whole family to the table. Soft, rich, and delicately spiced, kahk is more than just a sweet – it’s tradition. Kahk dates back to Ancient Egypt, with temple carvings showing early versions of these festive biscuits. Over centuries, the tradition evolved but never faded, passed down through generations and baked with love during Eid. Today, kahk remains a hallmark of celebration, joyfully shared among family, friends, and neighbors. This recipe comes from Omneya “Minnie” Negm and was featured in her now-retired cookbook, Minnie’s Taste of Mediterranean Delight. Like all of Minnie’s recipes, her kahk is faithful to tradition while being foolproof for modern kitchens. The biscuit dough is melt-in-your-mouth tender, and the fillings – agwa (date paste) and agameya (a honey-nut mix) – offer two distinct yet equally irresistible flavor profiles. While kahk can be enjoyedContinue reading "How to Make Authentic Kahk This Eid (Because Store-Bought Just Sucks)"
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