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1 kg (8 cups) all purpose flour

65g (½ cup plus 1 tablespoon) powdered sugar, plus extra for coating

¼ cup (40g) toasted sesame seeds (optional, but highly recommend)

1 ½ teaspoons (6g) baking powder

1 teaspoon instant yeast (optional)

⅛ teaspoon salt

1 tablespoon (10g) Kahk Essence (Reehet El Kahk)

One 1g packet vanilla powder (or ¼ teaspoon vanilla extract)

600g (2 ½ cups plus 2 tablespoons) ghee or clarified butter, at room temperature

160g (⅔ cup) milk, at room temperature

Filling Options: Leave them plain, Agameya (honey filling), Malban (Turkish delight), Agwa (Date paste), Toasted walnuts, about 250g, chopped into large chunks, Toasted Pistachios, about 250g

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1. To make the Kahk dough: Begin by cooking the Agameya, if using, as it needs to cool down completely before using. Mix the Malban and Agwa fillings as per recipe below. Prepare all your fillings by rolling them into macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refrigerated until ready to use. Keep the plain nuts nearby.

2. Adjust oven rack to middle position and preheat the oven to 160C/ 320F.

3. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric handmixer), whisk together the flour, powdered sugar, sesame seeds (if using), baking powder, instant yeast (if using), salt, kahk essence and vanilla powder until well combined.

4. Add the ghee (or clarified butter) and mix on medium-low speed until well blended and the dry ingredients are evenly coated. Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes.

5. With the mixer running on low speed, gradually pour in the milk. Continue mixing until a cohesive dough comes together. Do not over mix.

6. Using a measuring tablespoon or a tablespoon-sized ice cream scoop with a release mechanism, scoop out tablespoons of dough and place on a baking sheet. You should have approximately 135 dough scoops.

7. Roll each dough into a ball, then (if filling) press the center with your thumb to make an indentation for the filling to sit in. Add in the filling of your choice, then gather the dough up over the filling to completely cover it. Make sure that no filling is peaking out. Roll the filled dough into a smooth ball without any cracks.

8. Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet, leaving an inch of space between each one.

9. For fun and to be able to distinguish between the different kahk fillings, give them some designs. Press lightly on the dough with a kahk stamper (khattama) or decorate with kahk shaping tweezers (mona'ash), if available. If not, make a cross hatch design using the twines of a fork, or simply press down with your hand and leave plain.

10. Bake until blonde on top and the bottom takes on a light golden brown color; about 18 to 22 minutes. Be careful not to overbake the ones with the agameya and malban, as that could harden the fillings.

11. Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar.

12. Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar.

13. Serve or store in a container. Kahk will keep well at room temperature for weeks and weeks.

Fillings

To make the Agameya (honey filling):

1. In a small saucepan over medium-high heat, melt the ghee (or clarified butter). Add flour and cook, stirring constantly with a small whisk or rubber spatula, until the mixture turns golden blonde in color.

2. Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and has the consistency of hot caramel sauce; about 1 minute longer. The best way to get the perfect consistency everytime, is to use a candy or an instant-read thermometer. It should measure 118C/245F which is the soft-ball stage. If you don't have a thermometer, drop a little bit of the mixture in ice-cold water and wait for about 30 seconds to cool down the mixture. When touched with your finger, it should hold its shape, but remain soft and malleable; it should not stick to the teeth. (Do not overcook, or it will harden).

3. Remove saucepan from the heat and stir in the sesame seeds, kahk essence and nuts, if using.

4. Transfer agameya to a small bowl and refrigerate until firm but soft enough that you can shape it.

5. Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.

To make the Malban:

6. Knead the Turkish Delight (Malban) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. Knead in the walnuts, if desired.

7. Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.

To make the Agwa:

8. Knead the Agwa (date paste) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. If you're starting with a stiff date paste, add more ghee as needed, until the agwa is nice and maleable.

9. Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.

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Khak Essence

Kahk essence is a powdered mixture of spices that gives Kahk its distinctive flavor. It is a combination of ground mahlab, cardamom, bay leaves, rose rice, cloves and fennel. Though I haven't tried it myself, I heard that you can make it by mixing equal amounts of each. Otherwise, you could just leave it out and still have some pretty amazing kahk. In fact, some people actually prefer their kahk without it. You can also substitute an equal amount of rose water.

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