EID INNOVATIONS-

Kahk season is upon us: The end of Ramadan is usually the beginning of our collective Kahk binge. With that in mind, we dipped into grandma’s recipe to make a whopping 135 biscuits, which should be enough to tie us over until the 6 October holiday.

Ingredients:

  • 1kg (or 8 cups) of all-purpose flour
  • 65g (or half a cup) of powdered sugar, setting extra aside for coating
  • 40g (or one fourth of a cup) toasted sesame seeds (optional)
  • 6g (or one and a half teaspoons) of baking powder
  • 1 teaspoon instant yeast (optional), or one piece of brewer’s yeast
  • An eighth of a teaspoon of salt
  • 10g (or one tablespoon) of Reehit Kahk (Kahk Essence)
  • 1g vanilla powder (or a quarter teaspoon of vanilla extract)
  • 568g (or two and a half cups) of ghee or clarified butter, brought to a boil
  • 160g (or two thirds of a cup) of milk at room temperature

Instructions:

  • Adjust the oven rack to middle position and preheat the oven to 160°C.
  • In a bowl, 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.
  • Add the ghee and mix until well-blended and the dry ingredients are evenly coated. Continue mixing until the dough turns creamy and paste-like.
  • Gradually pour in the milk. Continue mixing until the dough comes together. To test if the dough is mixed enough, roll a medium-sized piece of dough between your hands, then gently press on it. If the dough cracks, knead the dough for a few more seconds, then repeat the test. Do not overmix.
  • Using a measuring tablespoon, scoop out the dough and place on a baking sheet. You should have approximately 135 scoops.
  • Roll the dough into a smooth ball, making sure there are no cracks.
  • Arrange the dough balls onto a silicon mat or parchment paper on the baking sheet, leaving knuckle-sized space between each one.
  • Press lightly on the dough with a Kahk stamper or decorate with authentic Kahk shaping tools (mon’ash). If not, make a cross hatch design using a fork, or simply leave plain.
  • Bake until blond on top and the bottom takes on a light golden brown color; about 20 minutes.
  • Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely before dusting with powdered sugar.
  • Using a small sieve, dust the Kahk with a generous amount of powdered sugar.
  • Serve or store in a container.

If you’re the Kahk bil Agameyya or Kahk bil Malban type, check out these variations by famous Egyptian baker Cleobuttera, where she walks you through preparing and using Kahk fillings.

📚 FROM THE BOOKSTORE-

Madly, Deeply: The Diaries of Hans Alan Rickman is a riveting telling of the late, great actor’s life in his own words. Covering a period beginning in 1974, when he started his career, all the way to 2016 when he died from pancreatic cancer at the age of 69, this gripping memoir is as intimate as it gets when looking at the life of Alan Rickman. It gives an inside look into his experience with show business — from his thoughts on his fellow castmates to wise musings on the field. Through his writings, we discover that Rickman was not only a talented and beloved actor but also a traveler and friend whose candid writing is both approachable and enjoyable. The book even has a foreword by the actor’s lifetime friend and colleague Emma Thomspon.

REMEMBERING RICKMAN: The actor’s career was rich and long — and part of his legacy is his instantly memorable slow, deep and languid tone, and the villains he played. Among his most famous roles are Professor Snape in the Harry Potter series and Colonel Brandon in the adaptation of Jane Austen’s Sense and Sensibility. But for many of us here, he is remembered for playing arguably the greatest movie villain of all time: Die Hard’s Hans Gruber.

WHERE TO GET IT-You can find your copy of Rickman’s memoirs at any Diwan Bookstore branch near you, or you can order it online here. For the paperless among us, you can download the Kindle version instead.

🍴 HOT AND FRESH OUT OF THE KITCHEN-

Want to have a final night of Ramadan deliciousness, but done with set menus? Umami shall oblige. Located in New Cairo’s Garden 8, Umami’s menu during the holy month features five main courses to choose from — including roz maamar with pigeon and akkawi tagine — as well as rice and a flurry of hot and cold mezzes. The menu also tops it off with classic desserts like Om Ali and rice pudding. The restaurant also offers suhoor (and breakfast) spreads of all the Ramadan staples, in addition to a mouthwatering feteer meshaltet. House chef Tarek Ibrahim suggests you order your pigeon with rice early because things take time to taste this good.

💵Per person: EGP 600-750

🪑 Outdoor seating: Yes

🍺Alcohol: No

🦽 Accessibility friendly: Yes

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