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Kahk are not just simply cookies; they are cookies in a world of their own, photographer Khaled El-Fiqi writes. Round, melt-in-the-mouth texture and smothered in powdered sugar, kahk make their annual debut every Eid, taking over cities, towns and villages. The merits of the plain version versus those stuffed with dates or nuts are fiercely debated, as is the kahk-baking expertise of one woman over another.

The frenzy starts around ten days before the end of Ramadan. Those upholding tradition start buying flour, lots of ghee and butter, sugar and various fillings at that time. But the list is not complete without a liquid called rihet el-kahk - literally the "smell of kahk" -- that must be added during the preparation of the dough, as well as a small metal contraption used to add the final touch, namely the pattern on the dough that makes any cookie authentic.

Then come the days when women of the extended family, or those sharing a building or even neighbourhood, gather to prepare the dough, leaving it to rise for a day before preparing sheet upon sheet of cookies. Anyone over 50 will tell you that in the "old days" the baking sheets would then be sent to the local baker where they would be cooked to perfection. Today, most opt to pop them in their own oven.

And while kahk baking is still very popular and a feather in the cap of any home-maker, city dwellers usually make do by buying them from the confectioners. Not that this means they take their cookies lightly. The pros and cons of the kahk baked by the best of Cairo's patisseries are carefully considered, and people may even make a tour of establishments to inspect the merchandise before purchasing.

At the end of the day, however, any kahk veteran will tell you not to succumb too easily to the lure of this white cookie -- one a day is more than enough unless you have a tummy of steel.