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Kahk- Eid cookies - with pistachios and honey filling

Author: Amira
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  • 3 cups flour.
  • a dash of salt - approximately 1/8 teaspoon.
  • 1 Tablespoon granulated sugar.
  • 1/2 teaspoon cinnamon.
  • 3 Tablespoons toasted sesame seeds- optional but highly recommended.
  • 1/2 teaspoon dry yeast.
  • 1 cup ghee- room temperature and not melted.
  • 1/3 cup warm water

For the pistachios and honey filling

  • 1 Tablespoon ghee or butter.
  • 1 Tablespoon flour.
  • 1 teaspoon sesame seeds.
  • 1/4 cup honey.
  • 1/2 cup pistachios coarsely ground.

For garnishing

  • Powdered sugar.


  • In your mixing bowl, add flour, salt, sugar, yeast, cinnamon and sesame seeds.
  • Kahk
  • Add ghee - room temperature and not melted- and mix until completely incorporated.
  • Kahk
  • Add water and continue mixing until you get a nice consistent dough.
  • Kahk
  • Cover and let it rest for an hour.
  • Meanwhile, let's prepare the filling. In a small pot over medium heat add ghee or butter then add flour, mix until flour turns golden brown.
  • Kahk
  • Remove from heat, add sesame and honey mixing well, return mixture to low heat until it thickens.
  • Kahk
  • Remove from heat, add pistachios and mix well. Let it cool down for 10 minutes then form into 20 small balls.
  • After the hour has passed, divide the dough equally into 20 balls, of 40gm each approximately.
  • Kahk
  • Place dough balls in a plate and cover with plastic wrap.
  • Now we'll start filling and shaping the kahk.
  • Take a ball of the dough, put one ball of the pistachio filling in the center, close the dough to form a ball.
  • Kahk
  • Press lightly into a Mamoul tool or you can just make some engraving using a fork.
  • Kahk
  • Place cookies on a parchment lined cookie sheet, bake in a 350 F oven for 20-25 minutes or until the bottom is golden brown.
  • Let it cool down on a wire rack. Store in an air tight container.
  • When ready to enjoy, sprinkle top with powdered sugar.
  • Enjoy!!

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