Sufra Dayma:

Kahk

By Moushira Abdel-Malek

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Ingredients:

6 cups all purpose flour + a dash of salt
2 1/4 cups ghee + corn oil
1 1/2 tsp. granulated yeast or active yeast (walnut size)
2 tsp. warm water + half tsp. sugar (mix and stir to dissolve - keep warm)
Icing sugar for topping
Filling ingredients (Agameya)
2 tbsp. flour
2 tbsp. ghee
1 cup honey
4 tbsp. crushed walnuts

Melt ghee over low heat and add flour. Stir only until slightly changing colour. Remove from heat. Add honey while stirring vigorously. Return on medium heat stirring until thickened. Remove from heat and add nuts. When cooled off shape into very small balls (hazelnut size).

Method:

Bring ghee and oil mixture to the boil. In a mixing bowl put the flour and salt (sifted). Make a hole and pour boiling ghee and oil. Stir to mix by hand and then by electric blender at very low speed. After thoroughly mixed for three minutes add the yeast mixture. Remove from blender and knead by hand for 10 minutes. Form into medium balls (egg size). Make a hole in each ball by thumb and insert filling. Close after filling and pat gently to round. By means of a fork make holes on top. Place on a baking tray with enough space between each cookie. Allow to rest for half an hour. Preheat oven at 190 C and bake for 20 minutes. Remove from oven and leave to cool off completely. Sprinkle with icing sugar.