Kahk

• 2 cups sweet butter
• 1 cup milk
• 4 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon instant yeast
• 1 teaspoon cinnamon -- ground
• 1 teaspoon clove -- ground
• 1 teaspoon ginger -- ground
• 1 cup sesame seeds

1. 1. Heat the samn balady until almost boiling.
2. 2. Add the baking powder and the spices to the flour.
3. 3. Carefully add the flour to the hot samn balady and stir with a wooden
4. spoon.
5. 4. Keep stirring and stirring and stirring.
6. 5. When you get tired (honestly this is part of the recipe as given to me
7. by my friend's mother in law, ... tired = your arms are ready to fall off)
8. then you can stop stirring. Her recipe said not to use a wooden spoon but
9. to knead the flour into the hot samna, but I do not do that part. I have
10. not tried using a food processor.
11. 6. When the mixture cools down a little, but is still warm, (ie you can
12. knead it with your hands without causing permanent damage), add the
13. instant yeast to the milk with a teaspoon of sugar, then stir gently into
14. the dough.
15. 7. Knead it for a short while, cover and let it rest. (Officially you
16. should shape the kahk now and let it rest later).
17. 8. After an hour or so you can start shaping the dough with your hands
18. into little balls and then flatten them.
19. 9. You can add nuts, agwa, or other filling when you are making it into
20. balls.
21. 10. Put them in a cookie tray and let them rest for a little.
22. 11. Then put them in a preheated oven (345 F), and watch them. Usually 15
23. minutes is enough.
24. 12. Take them out, wait until they cool and sprinkle with powdered sugar
25. just before eating.

sweet butter, milk, flour, baking powder, yeast, cinnamon ground, clove ground, ginger ground, sesame seeds

Taken from www.epicurious.com/recipes/member/views/kahk-50134367 (may not work)