#kahk cookies

[desicomidas]

Kahk Cookies

“Kahk” (also spelled “Ka’ak” or “Kahke”) Since I got my mooncake mold I was so excited about them that I made this traditional Middle Eastern pastry called “Kahk” (also spelled “Ka’ak” or “Kahke”). They are mostly enjoyed during special occasions and festivals, such as Eid. Making this beautiful pastry is very therapeutic, and such a beautiful experience.Kahk cookies are usually small, round,…

[maiiiiie]

Decorative artist 👩🏻‍🎨

[najia-cooks]

[ID: Two plates of cookies, one oval and topped with powdered sugar, and the others shaped in rings; one cookie is broken in half to show a date filling; two glasses of coffee on a silver tray are in the background. End ID]

معمول فلسطيني / Ma’moul falastini (Palestinian semolina cookies)

Ma’moul (also transliterated “ma’amoul,” “maamoul” and “mamoul”) are sweet pastries made with semolina flour and stuffed with a date, walnut, or pistachio filling. The cookies are made tender and crumbly with the addition of fat in the form of olive oil, butter, or clarified butter (سمن, “samn”); delicate aromatics are added by some combination of fennel, aniseed, mahlab (محلب: ground cherry pits), mastic gum (مستكه, “mistīka”), and cinnamon.

“مَعْمُول” means  “made,” “done,” “worked by hand,” or “excellently made” (it is the passive participle of the verb “عَمِلَ” “‘amila,” "to do, make, perform"). Presumably this is because each cookie is individually filled, sealed, and shaped by hand. Though patterned molds known as طوابع (“ṭawābi’,” “stamps”; singular طابع, “ṭābi’”) are sometimes used, the decorations on the surface of the cookies may also be applied by hand with the aid of a pair of small, specialized tongs (ملقط, “milqaṭ”).

Because of their laborious nature, ma’moul are usually made for feast days: they are served and shared for Eid, Easter, and Purim, a welcome reward after the Ramadan or Lenten fasts. For this reason, ma’moul are sometimes called “كَعْك العيد” (“ka’k al-’īd,” “holiday cakes”). Plates of the cookies, whether homemade or store-bought, are passed out and traded between neighbors in a practice that is part community-maintenance, part continuity of tradition, and part friendly competition. This indispensable symbol of celebration will be prepared by the women of a family even if a holiday falls around the time of a death, disaster, or war: Palestinian food writer Laila El-Haddad explains that "For years, we endured our situation by immersing ourselves in cooking, in our routines and the things we could control."

Other names for these cakes exist as well. Date ma’moul–the most common variety in Palestine–may be called كَعْك بعَجْوَة (“ka'k b'ajwa”), “cakes with date paste.” And one particular Palestinian variety of ma’moul, studded with sesame and nigella seeds and formed into a ring, are known as كَعْك أَسَاوِر‎ (“ka'k 'asāwir”), “bracelet cakes.” The thinner dough leads to a cookie that is crisp and brown on the outside, but gives way to a soft, chewy, sweet filling.

[ID: An extreme close-up on one ka'k al-aswar, broken open to show the date filling; ma'moul and a silver teapot are very out-of-focus in the background. End ID]

History

Various sources claim that ma’moul originated in Egypt, with their ancestor, كحك (kaḥk), appearing in illustrations on Pharaonic-era tombs and temples. The more specific of these claims usually refer to “temples in ancient Thebes and Memphis,” or more particularly to the vizier Rekhmire’s tomb in Thebes, as evidencing the creation of a pastry that is related to modern kahk. One writer attests that this tomb depicts “the servants mix[ing] pure honey with butter on the fire,” then “adding the flour by mixing until obtaining a dough easy to transform into forms” before the shaped cookies were “stuffed with raisins or dried dates and honey.” Another does not mention Rekhmire, but asserts that “18th-dynasty tombs” show “how honey is mixed with butter on fire, after which flour is added, turning the substance into an easily-molded dough. These pieces are then put on slate sheets and put in the oven; others are fried in oil and butter.”

Most of these details seem to be unfounded. Hilary Wilson, summarizing the state of current research on Rekhmire’s tomb, writes that the depicted pastries were delivered as an offering to the Treasury of the Temple of Amun; that they certainly contained ground tiger nuts; that they presumably contained wheat or durum flour, since ground tiger nuts alone would not produce the moldable dough illustrated; that the liquid added to this mixture to form the dough cannot be determined, since the inscription is damaged; that the cakes produced “are clearly triangular and, when cooked are flat enough to be stacked” (any appearance that they are pyramidal or conical being a quirk of ancient Egyptian drawing); that they were shallow-fried, not cooked in an oven; and that honey and dates are depicted at the far left of the scene, but their relationship to the pastries is unclear. There is no evidence of the honey being included in the dough, or the cookies being stuffed with dates; instead, Wilson speculates that “It appears that the cooks are preparing a syrup or puree of dates and honey. It is tempting to think that the cakes or pastries were served [...] with a generous portion of syrup poured over them.” Whether there is any direct lineage between these flat, fried pastries and the stuffed, molded, and baked kahk must also be a matter of speculation. [1]

Another origin claim points to ancient Mesopotamia. James David Audlin speculates that ma’moul are "possibly" the cousins of hamantaschen, both being descended from the molded "kamānu cakes that bore the image of [YHWH’s] goddess wife Inanna [also known as Ishtar or Astarte]" that were made in modern-day Syria. Other claims for Mesopotamia cite qullupu as the inspiration: these cakes are described in the contemporary record as wheat pastries filled with dates or raisins and baked. (Food historian Nawal Nasrallah writes that these cookies, which were offered to Ishtar for the new year festival in spring, may also be an origin point for modern Iraqi كليچة, "kleicha.")

The word "määmoul" had entered the English language as a type of Syrian farina cake by 1896.

In Palestine

From its earliest instantiations, Zionist settlement in Palestine was focused on building farming infrastructure from which Palestinians could be excluded: settlers, incentivized by foreign capital, aimed at creating a separate economy based around farms, agricultural schools, communal settlements, and research institutions that did not employ Arabs (though Arab labor and goods were never entirely cut out in practice).

Zionist agricultural institutes in Palestine had targeted the date as a desirable crop to be self-sufficient in, and a potentially profitable fruit for export, by the 1930s. Ben-Zion Israeli (בנציון ישראלי), Zionist settler and founder of the Kinneret training farm, spoke at a 1939 meeting of the Organization of Fruit Growers (ארגון מגדלי פירות) in the Nahalel (נהלל) agricultural settlement to discuss the future of date palms in the “land of Israel.” He discussed the different climate requirements of Egyptian, Iraqi, and Tunisian cultivars—and which among them seemed “destined” (נועדים) for the Jordan Valley and coastal plains—and laid out his plan to collect saplings from surrounding countries for planting despite their prohibitions against such exports.

In the typical mode of Zionist agriculture discourse, this speech dealt in concepts of cultivation as a means of coming into a predestined ownership over the land; eating food suited for the climate as a means of belonging in the land; and a return to Biblical history as a triumphant reclamation of the land from its supposed neglect and/or over-cultivation by Palestinian Arabs over the past 2,000 years. Israeli opened:

נסתכל לעברה של הארץ, אשר אנו רוצים להחיותה ולחדשה. היא השתבחה ב"שבעה מינים" ואלה עשוה אינטנסיבית וצפופת אוכלוסין. לא רק חיטה ושעורה, כי אם גם עצים הנותנים יבול גדול בעל ערך מזוני רב. בין העצים -- הזית [...] הגפן, התאנה והתמר. לשלושה מהם, לזית, לתאנה ולתמר חטאה התישבותנו שאין היא נאחזת בהם אחיזה ציםכר של ממש ואינה מפתחת אותם דים.

We will look to the past of the land [of Israel], which we want to revive and renew. It excelled in "seven species," and these flourished and became densely populated. Not only wheat and barley, but also trees that give a large and nutritious crop. Among the trees: the olive, [...] the vine, the fig and the date. For three of them, the olive, the fig and the date, it is the sin of our settlement that it does not hold on to them with a strong grip and does not develop them.

He continued to discuss the benefits of adopting the date—not then part of the diet of Jewish settlers—to “health and economy” (בריאות וכלכלה). Not only should the “land of Israel” become self-sufficient (no longer importing dates from Egypt and Iraq), but dates should be grown for export to Europe.

A beginning had already been made in the importation of about 8,000 date palm saplings over the past two decades, of which ¾ (according to Israeli) had been brought by Kibbutz Kinneret, and the remaining ¼ by the settlement department of the Zionist Commission for Palestine (ועד הצירים), by the Mandate government's agriculture department, and by people from Degania Bet kibbutz ('דגניה ב). The majority of these imports did not survive. More recently, 1000 smuggled saplings had been planted in Rachel’s Park (גן רחל), in a nearby government plot, and in various places in the Jordan Valley. Farms and agricultural institutions would need to collaborate in finding farmers to plant dates more widely in the Beit-Sha’an Valley (בקעת בית שאן), and work to make dates take their proper place in the settlements’ economies.

These initial cuttings and their descendents survive in large plantations across “Israel” and the occupied Palestinian territories. Taher Herzallah and Tarek Khaill write that “Palm groves were planted from the Red Sea in the south along the Dead Sea, and as far as the Sea of Galilee up north, which has given the Israeli date industry its nickname ‘the industry of the three seas’” Since Israel occupied the Palestinian West Bank in 1967, it has also established date plantations in its illegal settlements in that portion of the Jordan Valley.” Today, these settlements produce between 40 and 60% of all Israeli dates.

In 2022, Israel exported 67,042 tons of dates worth $330.1 million USD; these numbers have been on a steady rise from 4,909 tons worth $1.2m. in 1993. Palestinian farmers and their children, disappropriated from their land and desperate for income, are brought in to date plantations to work for long hours in hazardous conditions for low pay. Workers are lifted into the date palms by cranes where they work, with no means of descending, until the crane comes to lower them down again at the end of the day. Injuries from falls, pesticides, heat stroke, and date-sorting machinery are common.

Meanwhile, settlers work to curtail and control Palestinian production of dates. The Palestinian population in the West Bank and Gaza is used as a pool of cheap labor and a captive market to purchase Israeli imports, absorb excesses in Israeli goods, stabilize Israeli wages, and make up for market deficits. Thus Palestinian date farmers may be targeted with repressive measures such as water contamination and diversion, destruction of wells, crop destruction, land theft, military orders forbidding the planting of trees, settler attacks, closing of checkpoints and forbidding of exports, and the denial of necessary equipment or the means to make it, in part to ensure that their goods do not compete with those of Israeli farmers in domestic or foreign markets. Leah Temper writes that these repressive measures are part of a pattern whereby Israel tries to “stop [Palestinian] growth in high value crops such as strawberries, avocados and dates, which are considered to be ‘Israeli Specialties’.”

At other times, Palestinian farmers may be ordered to grow certain crops (such as strawberries and dates), and forbidden to grow anything else, when Israeli officials fear falling short of market demand for a certain good. These crops will be exported by Israeli firms, ensuring that the majority of profits do not accrue to Palestinians, and that Palestinians will not have the ability to negotiate or fulfill export contracts themselves. Nevertheless, Palestinian farmers continue to defy these oppressive conditions and produce dates for local consumption and for export. Zuhair al-Manasreh founded date company Nakheel Palestine in 2011, which continues production despite being surrounded by Israeli settlements.

Boycotts of Israeli dates have arisen in response to the conditions imposed on Palestinian farmers and workers. Herzallah and Khaill cite USDA data on the effectiveness of boycott, pressure, and flyering campaigns initiated by groups including American Muslims for Palestine:

Israel’s exports of dates to the US have dropped significantly since 2015. Whereas 10.7 million kilogrammes (23.6 million pounds) of Israeli dates entered the US market in 2015-2016, only 3.1 million kilogrammes (seven million pounds) entered the US market in 2017-2018. The boycott is working and it is having a detrimental effect on the Israeli date industry.

Date products may not be BDS-compliant even if they are not labeled as a product of Israel. Stores may repackage dates under their own label, and exporters may avoid declaring their dates to be a product of Israel, or even falsely label them as a product of Palestine, to avoid boycotts. Purchase California dates, or dates from a known Palestinian exporter such as Zaytoun or Yaffa (not “Jaffa”) dates.

[ID: Close-up of the top of ma'moul, decorated with geometric patterns and covered in powdered sugar, in strong light and shadow. End ID]

Elsewhere

Other efforts to foreground the provenance and political-economic context of dates in a culinary setting have been made by Iraqi Jew Michael Rakowitz, whose store sold ma’moul and date syrup and informed patrons about individual people behind the hazardous transport of date imports from Iraq. Rakowitz says that his project “utilizes food as a point of entry and creates a different platform by which people can enter into conversation.”

[1] Plates from the tomb can be seen in N. de G. Davies, The tomb of Rekh-mi-Rē at Thebes, Vol. II, plates XLVII ff.

Purchase Palestinian dates

Donate to evacuate families from Gaza

Flyer campaign for eSims

Ingredients:

Makes 16 large ma'moul and 32 ka'k al-aswar; or 32 ma'moul; or 64 ka'k al-aswar.

For the dough:

360g (2 1/4 cup) fine semolina flour (سميد ناعم / طحين فرخة)

140g (1 cup + 2 Tbsp) white flour (طحين ابيض)

200g (14 Tbsp) margarine or vegetarian ghee (سمن), or olive oil

2 Tbsp (15g) powdered sugar

1 1/2 Tbsp (10g) dugga ka'k (دقة كعك)

1/2 tsp (2g) instant yeast

About 2/3 cup (190mL) water, divided (use milk if you prefer)

1 tsp toasted sesame seeds (سمسم)

1 tsp toasted nigella seeds (قزحه / حبة البركة)

Using olive oil and water for the fat and liquid in the dough is more of a rural approach to this recipe; ghee and milk (or milk powder) make for a richer cookie.

To make the bracelets easy to shape, I call for the inclusion of 1 part white flour for every 2 parts semolina (by volume). If you are only making molded cookies and like the texture of semolina flour, you can use all semolina flour; or vary the ratio as you like. Semolina flour will require more added liquid than white flour does.

For the filling:

500g pitted Madjoul dates (تمر المجهول), preferably Palestinian; or date paste

2 Tbsp oil or softened margarine

3/4 tsp dugga ka'k (دقة كعك)

3/4 tsp ground cinnamon

5 green cardamom pods, toasted, skins removed and ground; or 1/4 tsp ground cardamom

Small chunk nutmeg, toasted and ground, or 1/4 tsp ground nutmeg

10 whole cloves, toasted and ground, or 1/4 tsp ground cloves

The filling may be spiced any way you wish. Some recipes call for solely dugga ka'k (or fennel and aniseed, its main components); some for a mixture of cinnamon, cardamom, nutmeg, and/or cloves; and some for both. This recipe gives an even balance between the pungency of fennel and aniseed and the sweet spiciness of cinnamon and cloves.

Palestinian date brands include Ziyad, Zaytoun, Hasan, and Jawadir. Palestinian dates can also be purchased from Equal Exchange. You can find them online or at a local halal market. Note that an origin listed as "West Bank" does not indicate that a date company is not Israeli, as it may be based in a settlement. Avoid King Solomon, Jordan River, Mehadrin, MTex, Edom, Carmel Agrexco, Arava, and anything marked “exported by Hadiklaim”. Also avoid supermarket brands, as the origin of the dates may not be clearly marked or may be falsified to avoid boycots.

Instructions:

For the dough:

1. Melt margarine in a microwave or saucepan. Measure flours into a large mixing bowl and pour in margarine; mix thoroughly to combine. Rub flours between your hands for a few minutes to coat the grains in margarine. The texture should resemble that of coarse sad. Refrigerate the mixture overnight, or for up to 3 days.

2. Add dry ingredients to dough. If making both molded ma'moul and ka'k al-aswar, split the dough in half and add sesame and nigella seeds to one bowl.

3. Add water to each dough until you get a smooth dough that does not crack apart when formed into a ball and pressed. Press until combined and smooth, but do not over-knead—we don't want a bready texture. Set aside to rest while you make the filling.

For the filling:

1. Pit dates and check the interiors for mold. Grind all ingredients to a paste in a food processor. You may need to add a teaspoon of water, depending on the consistency of your dates.

To shape the cookies:

Divide the filling in half. One half will be used for the ma'moul, and the other half for the bracelets.

For the ma'moul:

1. With wet hands, pinch off date filling into small chunks about the size of a walnut (13-16g each, depending on the size of your mold)—or roll filling into a long log and divide into 16-20 even pieces with a dough scraper. Roll each piece of filling into a ball between your palms.

2. Divide the dough (the half without seeds) into the same number of balls as you have balls of filling, either using a kitchen scale or rolling into a log and cutting.

3. Form the dough into a cup shape. Place a ball of filling in the center, and fold the edges over to seal. Press the dough into a floured ma'moul mold to shape, then firmly tap the tip of the mold on your work surface to release; or, use a pair of spiked tweezers or a fork to add decorative designs by hand.

4. Repeat until all the the dough and filling has been used, covering the dough you're not working with to keep it from drying out. Place each cookie on a prepared baking sheet.

For the ka'k al-aswar:

1. With wet hands, divide the date filling into about 32 pieces (of about 8g each); they should each roll into a small log about the size of your pinkie finger.

2. Divide the dough (the half with the seeds) into as many pieces as you have date logs.

3. Take a ball of dough and flatten it into a thin rectangle a tiny bit longer than your date log, and about 3 times as wide. Place the date log in the center, then pull the top and bottom edges over the log and press to seal. Seal the ends.

4. Roll the dough log out again to produce a thin, long rope a little bit thinner at the very ends than at the center. Press one side of the rope over the other to form a circle and press to seal.

5. Repeat until all the the dough and filling has been used, covering the dough you're not working with to keep it from drying out. Place each cookie on a prepared baking sheet.

To bake:

1. Bake ma'moul at 350 °F (175 °C) in the center of the oven for about 20 minutes, until very lightly golden brown. They will continue to firm up as they cool.

2. Increase oven heat to 400 °F (205 °C) and bake ka'k al-aswar in the top third of the oven for about 20 minutes, until golden brown.

Sprinkle cookies with powdered sugar, if desired. Store in an airtight container and serve with tea or coffee, or give to friends and neighbors.

[allieebobo]

Eid Mubarak :)

I'm so sorry this is a little late, but Eid Mubarak to everyone who celebrates! (And Selamat Hari Raya to folks who come from where I come from! <3)

Here's a little snippet of Rayyan and MC back home, celebrating :)

Part I.

Rayyan's family have just gotten back from their neighbourhood mosque, and now they're busy with the finishing touches to the meal preparations.

Little Mahaila is still a little too young to help out, but she doesn't wanted to miss out on all the fun, so Rayyan hoists her up to the kitchen counter, and Mahaila keeps up a constant stream of chatter directed at MC, while Rayyan and their mother busy themselves with the cooking.

Already the counter is laden with huge colorful dishes, and the smell is to die for. Mahaila's pointing out each of the dishes to MC one-by-one, and Rayyan and their mother occasionally chime in with details and little family anecdotes and recipe instructions.

There's Mahshi—stuffed peppers with tomato sauce, her grandparents' favorite, Batatis bil frakh—potatoes with chicken, her dad's favorite, and Mesaka’a—oven roasted eggplant with ground beef, which is Rayyan's favorite. Rayyan no longer quite remembers how it had tasted, back in Cairo, but ever since they'd moved to Seattle, the dish has become a family specialty, mostly because all the ingredients can be easily found in the grocery shops in Seattle.

Part II.

Rayyan's mother holds a spoon out to Rayyan. "Come, help me taste the Molokhia," she says. "Does it need more cilantro?"

Rayyan takes a big mouthful of the thick green soup which always tastes a little too healthy, in their opinion. They scrunch up their face, swallow, and nod—a little weakly.

Their mother smacks them on the arm and snorts. "I don't know why I bother," she says, shaking her head and bustles over to offer it to MC instead.

The shock of the taste makes MC blink, then breathe out softly, before allowing it to swirl around their tongue, delightfully distinct from anything they've ever tasted. They detect chicken broth, which forms the strong, comforting base, then the delicate and familiar layers of cilantro, garlic, salt and pepper, but there's another taste—strong and clean—cutting through everything else. "Wow," they breathe, genuinely astounded. "It's amazing. What is it?"

Rayyan's mother beams at MC. "I think what you are tasting is the leaf of jute tree. I am happy you like it. It is my favorite too." She nudges Rayyan in the ribs. "We have good taste. Unlike this one."

Rayyan makes a face at you. "Suck up," they whisper, for your ears only, but even their usual knitted brows can't hide the big grin that's spreading across their face.

Part III.

A loud clatter interrupts your conversation, and Rayyan looks up in alarm, still swiping at their mouth with an arm. Ishaq, one of Rayyan's twin brothers, pauses guiltily mid-stride, about halfway to the kitchen door. You hadn't noticed him come in. In his hands, there's a big bowl of kahk—nut cookies dusted with sugar. A bunch of cutlery lie on the floor, knocked over in his rush to escape with the loot.

Mahaila, beaming, lips also stained with the evidence of powdered sugar, helpfully points a finger at her brother.

"You already ate like five of them," Rayyan's mother scolds, taking the plate from Ishaq and placing it firmly on the table. "Shoo now! Before I ban you from kahk for life!"

His jaw drops, and he quickly scurries away obediently.

Rayyan snorts at you, and sees you eyeing the cookies curiously. They pick one out of the plate, then close the distance between you, smiling. "Would you like one?" they ask, voice dipping low as they lean in closer to you.

Part IV.

MC's heart flutters, and they hop off the counter, face now inches from Rayyan's. "If it's as sweet as you are," MC says, grinning, "then yes."

Rayyan bring a hand up, then pop the sweet treat into MC's mouth, studying their expression closely.

There's an immediate burst of rich, nutty sweetness. MC lets out a soft groan of appreciation.

Rayyan laughs, then brings their thumb up to wipe the sugar from MC's bottom lip, green eyes sparkling. MC catches their hand. That's when Rayyan leans in for a quick kiss, tasting the sweetness of soft sugar on MC's lips. When they finally step back, there's an infuriatingly smug smile on their face. "The cookies are good this year, aren't they? I helped make them."

[a-dream-deferred]

Eid Mubarak Friend 🫶🫶🫶🫶🫶🫶🫶🫶

How was your Eid?

eid mubarak to you too!!!! <3 <3 <3

i'm going to be honest my eid was.....😐🙁 but to look on the bright side:

the day before, i went shopping and got presents for my siblings and my cousin! it was fun picking out personalized gifts for each of them :D

our eid cookies (kahk, ghorayyiba, and other stuff) turned out especially good this year

i hope your eid day is going wonderfully well and that you're having a really good time!! how are you celebrating today, have you got any plans?

[suethesocks]

Drawing of Shahd i did last Ramadan. Shahd looves baking and cooking and making sweets and stuff, its one of her hobbies

Here shes holding some atayef which is like this pancake-like dough thats wrapped around some nuts and raisins and dessicated coconut, fried, then dipped in syrup

Heres also this other drawing i did for last years Eid. Here she has all the traditional Eid stuff i like which are milk tea, tea biscuits, eid cookies which idk how to spell in english, and another type of cookies also traditionally eaten in Eid called kahk

Asha and lu'lu' sure are lucky to have her as a friend

[darkcat8]

Egyxos Cuisine will be based on Egyptian foods

- Mahshi (Rice-stuffed Vegetables)

- Koshary (Egypt's National Dish)

- Falafel (Many beans)

-Feteer Meshaltet (Cushioned pies)

- Hawawshi (Egyptian traditional dish)

- Rice Meammar (Baked Rice)

- Kahk (Egyptian eid Cookies)

-Rumi Cheese

- Macarona Bachamel

And finally Baklava (Egyptian famous Pastry)

Here are all the foods in Egyxos lists

I figure that egyxos food would just be egyptian food. Considering egyxos was a part of egyxos

[blueeyeddarkknight]

Happy " Eid Al fitr" (Muslims celebrate breakfast after fasting the holy month of Ramadan) and "Sham al Naseem festival" ( an ancient Egyptian celebration of harvest ).

Kahk (coptic word) is round to represent the round desk of the sun ☀ the symbol of the ancient Egyptian god "Raa"

The eid cookies (kahk) is the oldest cookie in the world (British museum)

(we still make them today! The filled ones (kahk) in Eid. And the hollow ones (bracelet cookies) in funerals

Our ancestors bringing kahk as symbolic sacrifice to Raa

Speaking of Easter.. Did you know that Sham al Naseem is the og Easter?

But in Egypt we postpone it so that Christians can eat fish (after fasting themselves) 🥰

I can talk about our traditions and civilization all day long but nothing is compared to experiencing Egypt yourself. So don't be a stranger to the mother of the world 🥰❤️🇪🇬

[morethansalad]

Kahk Cookies / Egyptian Eid Cookies (Vegan-Friendly)

[endcant]

best ever food & drink

cucumber & watermelon (same to me)

tofu (many ways)

glass of milk and 2 cookies (various)

mini sweet peppers

egyptian kahk

homemade red bean paste (u can make a lot affordably, keep it a decent amount of time, and use it for everything)

chicken mole

sashimi (various)

bisque (various)

gazpacho (various)

fruit that you picked

the first bite of a california burger (burger with lettuce, tomato, avocado, and monterey jack cheese)

lemon pound cake

dolma

oxtail stew with chayote (white people not invited)

pozole blanco

buttered pumpkin ravioli followed by the raspberry gelato served in a coconut shell at the obligatory little italian place in my obligatory little not-italian hometown

oolong tea

lamb gyro

when i worked at the college i used to rinse out my cup noodles before microwaving them bc they were too salty. that was good

phó (various)

zalabia topped with sesame seeds

scrambled egg white with spinach and mushrooms

avocado smoothie

street corner strawberries, too ripe to be sold to grocery stores

homemade lengua estofado (white people not invited)

butterfish hand roll

fiji lakdi mithai

fruit salad consisting of: apple, jicama, oranges, cucumber, and optional melon (honeydew or cantaloupe) with mandatory seasoning of citrus juice, red pepper, and salt

fried egg over easy stirred into white rice with very small amounts of sesame oil and soy sauce

my dad is the only person who can make bbq ribs worth eating bc they are tender and heavily spiced with a homemade mustard-based sauce with more spices than i’ve ever seen on any other single object

japanese curry + chicken cutlet (my preferred curry but all are valid)

melted monterey jack cheese (any context)

go to 300 Juan Medina Rd., Chimayo, NM, 87522

muesli

homemade honey kale chip (YSAC)

extremely dry breve cappuccino

cinnamon life cereal

homemade sopapilla with honey

NYC mall shrimp tempura udon (ubiquitous in NYC indoor malls in 2009)

banana with brown sugar and a little butter heated in microwave for like 3 minutes. wait til it cools

just the crust of deep dish pizza without the toppings

buttered macaronis with white onion (poisonous to me)

hot dog and vegetable stir fry

chile con carne with MY family’s green chile recipe

oyster tasting paid for by somebody else

this one stout beer that i shared with my mother in 2017 that came in an unlabeled bottle found in the back of a restaurant that has since changed ownership. no other information

dishes containing roux, custard, or caramelized onions patiently made by your own hand (taste of the fruits of your labor)

my sister’s fucked up health recipes that are actually incredibly fucking good such as a very seasoned broth with like 5 different types of mushrooms, a buffalo chicken/sweet potato/turkey bacon casserole, and all of her various spaghetti squash glops. so FUCKING good.

arugula salad with nuts and fruits

steamed pumpkin (various seasonings)

any decently improvised sweet bread, cookie, or cake flavored chiefly with butter, white sugar, and almond extract

baked potato with the red skin no seasonings eaten outside in the cold

thick, ambrosia-like homemade horchata served in a mug at the mexican place with zero english speakers on staff

11 oz can apple sidra apple soda

banana at 2 am

worst ever food & drink

banana at 6 am

waffle house “hashbrown”

backsweetened fruit beer

whole wheat pancake

whole wheat or multigrain health flour tortilla. if you’re worried about your health just eat a corn tortilla or wrap ur stuff in lettuce

guiltiest pleasures of all time

bacon pb&j burger.

expensive californian bougie health snack bars that consist of unrecognizable seeds, unrecognizable nuts, and unrecognizable dried fruits, unrecognizably sweetened and stuck together in an unrecognizable mound

spoonful of stone ground mustard

back home theres a place where u can get craft beer, a rosé slushie actually worth havinf, taste 4 nearly identical dry red wines, and then say its ur birthday and get panini bread toasted with butter and a melted hersheys bar topped with whipped cream. the birthday treat only really tastes good once youve had the aforementioned quantity of alcohol, but i think that’s by design. like listening to shpongle while profoundly high on psychedelics

2 dennys pancakes with 2 eggs over easy placed betwixt, wherein they will be smashed and mixed with maple syrup until the entire mess is soggy yellow-brown and unrecognizable

bowl of chevys fresh mex salsa con cuchara

i experience that “just one more oreo” comic but with mazapan, & when i wake up from the mazapan fugue state every dark cloth in the house is stained permanently

hot cocoa consisting of: almond milk, dark cocoa powder, and stove heat

i will never forget starbucks sage and juniper latte in the fall of 2018. nothing else at that godforsaken restaurant will ever be that good.

those cute fude nuggets they sell at target that are like $15 per box that are shaped like stars, fishies, etc.

anything with garlic or onion (poisons me)

[yarrystyleeza]

Eid Mubarak to all my friends here!

So we usually celebrate Eid with Kahk "delight-stuffed cookies" and biscuits, but this year I'm making new desserts! I made strawberry custard with a strawberry jelly layer and little slices of strawberry as well! It's so pink and pretty!!! 🍓❤️❤️❤️✨✨✨

I'll update you with pics!

[draslihanxfahri-bailey]

“Okay, I swear I just saw someone selling kahk cookies and I am ready to buy a couple dozen of them. It’s been far too long since I’ve had them and a girl has needs, you know.” Of all people, she knew that Ramy would understand her perfectly. While the cookie was rather simple when looking into it, they were utter perfection. They’ve been one of her favourite treats for years now. Looking over at her friend, she smiled softly. Tilting her head a little before asking, “Is your sister here? We spent some time at Holy Spirits’ Sunday Mass the other day. I think I might be successful at trying to get her to move here. Or, at least considering it, I hope. I need you both in my life desperately.”

CLOSED STARTER: holiday week ; holidays around the world showcase // @ramyyhussain​

[namaikiii]

Part 1 of ??? of the Twisted Wonderland Cookbook (coming soon to a bookstore near you)  

Jamil’s birthday snack features Kahk, a butter biscuit popular in the Middle East especially during the post-Ramadan feast (Eid al-Fitr).

Thank you @yoiloveyosstuff for the suggestion. I think my family is going to finish these cookies before I even get a bite ^^;;

[Recipe provided by Tasty]

[laylabahiti]

TASK FORTY-TWO: FAVORITES

“these are a few of my favorite things. . . .”

favorite fast food restaurant?

felfela

favorite ice cream flavor?

chocolate

favorite chocolate candy?

corona chocolate

favorite fruity candy?

jammy fruit toffee

favorite flavor starburst?

strawberry

favorite food of all time?

kushari

favorite cookie?

kahk

favorite breakfast food?

ful

favorite pizza toppings?

margherita toppings

favorite fruit?

bananas and dates

favorite vegetable?

cucumbers

favorite dessert?

baklava

favorite comfort food?

bechamel sans meat

favorite thing to cook?

anything with pasta

favorite soda?

she doesn’t drink soda

favorite alcoholic drink?

every time she gets drunk, she swears off alcohol the following day so we’ll see how long she lasts. she likes a nice glass of cabernet sauvignon though.

favorite flavor coffee?

she takes hers black with two sugar cubes and a splash of milk

favorite harry potter movie?

prisoner of azkaban

favorite tv sitcom?

hekayat banat

favorite cartoon?

she doesn’t have a favorite and was also given limited tv time as a kid, so this would’ve been something she’s seen in the past decade or so

favorite movie?

not the mummy<3

favorite celebrity?

barbara de bragança<3

favorite chick flick?

made of honor

favorite pixar movie?

ratatouille

favorite leonardo dicaprio movie?

romeo + juliet

favorite tv show?

she’s so boring pls. anything with humor

favorite classic movie?

wizard of oz

favorite string instrument?

violin

favorite instrument?

piano

favorite band or music artist?

loai

favorite music genre?

pop and classical

favorite song you’re embarrassed to like?

idk she doesn’t find songs embarrassing until someone says something

favorite country you want to visit?

anywhere in the caribbean

favorite kind of vacation?

private and beachy

favorite way to travel?

plane?? idk

favorite vacation you’ve taken?

maldives 02/2021, anniversary and babymoon

favorite thing about traveling?

seeing and experiencing new places

favorite breed of dog?

basenji and pharaoh hound

favorite season?

spring

favorite flower?

sunflower

favorite animal at the zoo?

layla only supports zoos that promote conservation, and elephants are her fave

favorite animal?

camels, dogs, giraffes

favorite bird?

greater flamingo

favorite color rose?

burgundy

favorite big cat?

lion

favorite thing about spring?

the weather and mayhaps her birthday

favorite wild animal you’d like as a pet?

she wouldn’t want a wild animal as a pet but her faves are camels, even though most are domesticated at this point

favorite sport?

football (soccer)

favorite football team?

al ahly and egypt’s national team

favorite basketball team?

egypt’s national team

favorite hockey team?

turkey’s national team

favorite baseball team?

texas rangers because of frank ty ferb<3

favorite sport to play?

football (soccer)

favorite winter sport?

figure skating (to watch)

favorite sport you wish you were a pro at?

football (soccer)

favorite childhood memory?

her first day at school. layla was excited to have her own backpack, to wear the school uniform, and to potentially make new friends. she was withdrawn from the school system shortly thereafter, though, her education taking place within palace walls.

favorite board game?

scrabble (arabic)

favorite winnie the pooh character?

eeyore and tigger

favorite thing to do during recess?

read

favorite fairy tale?

the tale of the doomed prince

favorite book?

the cairo trilogy

favorite author?

naguib mahfouz

favorite color?

deep reds like burgundy and maroon

favorite time of the day?

dawn

favorite month?

december and march

[aoi-herondale]

secret santa gift for @waywardlesbian !!

Baz and Simon baking together after a walk in the snow. Their hands finally warmed up after quite a few cups of tea and a bit of cuddling next to the fireplace (turn out having a posh boyfriend has some advantages). They make gingerbread cookies as well as kahk (also known as ka'ak al eid), a traditional egyptian dessert and one of the few bits of egyptian culture that was present in Baz’s childhood.

playlist ♬

Hi! I really hope you like your gift, even if it’s late. I don’t know if you celebrate Christmas but I hope you’ve enjoyed this holiday season! And I wish you a very very happy new year. I hope you make lots of good memories in 2021 and that you achieve any goal you set your mind to.

Happy holidays ♡

Patricia

PS: i made a carrd version with a few more things: here

[awanderinglostsoul]

and so it's the Eid

Negativity:

I miss these short time passing on our few relatives, dropping the Hi(s) and leaving.

I miss my morning run so to get ready for the kahk(cookies)

I miss my friends.. but that's a whole nother story.

Positivity:

May be that's the first time since ages am not on duty or alarmed for work which gives you that internal feeling of being relieved

Side Note: at least the chai latte is still capable to save our Eid