Melt in your mouth Eid cookies 🍪 скачать в хорошем качестве

Melt in your mouth Eid cookies 🍪

We’re taking a look at Kahk El Eid, a special cookie served during Eid in Egypt. These melt in your mouth cookies are extremely soft and we'll be filling them with Turkish Delight, and honey nuts. ---- 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates   / middleeats   ---- 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram   / itsmiddleeats   ➥Facebook   / middleeatsyt   ---- 0:00 Intro 1:19 Making the malban filling 4:51 How to make Agameya 6:24 Making the cookie dough 8:55 Shaping and cooking the biscuits 12:38 Taste Test & Outro ---- Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- Last year's Kahk video:    • Egyptian Kahk Recipe - Eid Cookies   Ingredients: Kahk dough (94 20g pieces): 1kg (35 oz) AP flour 600g (21 oz) Clarified Butter 180g (6.3 oz) Whole Milk 70g (2.5 oz) Powdered Sugar 30g (1 oz) Toasted Sesame 1 1/2 tbsp Kahk Seasoning 2 Tsp Baking Powder (NOT baking soda, I misspoke) 1/8 Tsp Salt 1/2 Tsp Vanilla Powder Malban (makes 60 pieces) 400g (14 oz) Sugar 500ml (17 fl oz) Water 80g (2.8 oz) Corn Starch 1-2 Tbsp Clarified Butter 1 1/2 Tbsp Lemon Juice 1/2 Tsp Cream of Tartar 1/4 Tsp Salt Agameya (Makes 48 pieces) 180g (6.3 oz) Honey 120g (4.2 oz) Pistachios 40g (1.4 oz) Clarified Butter 20g (0.7 oz) AP Flour Kahk Seasoning: 1 Tbsp Mahlab Powder 1/2 Tsp ground Cardamom 1/2 Tsp ground Clove 1/2 Tsp ground Cinnamon 1/2 Tsp ground Nutmeg 1/2 Tsp ground Chinese Tailed Pepper (if you are missing anything, just leave it out, feel free to make substitutions with your favourite dessert seasonings) Extra powdered sugar for dusting Directions: To make the dough: 1- Add your dry ingredients to your stand mixer, and mix briefly to combine 2- Add the clarified butter (room temp or slightly liquid) and mix on low speed to combine 3- Once it turns slightly fluffy, turn the speed up to high and knead for 2-3 minutes 4- Mix in the milk, then knead for 2 minutes more 5- Take a piece of dough and form into a ball, then press it and check for cracks. Continue kneading for 30s increments until no cracks form To make the Agameya: 1- Over medium high heat, add the clarified butter to a pot. Melt it then add the flour 2- Cook for 2-3 minutes while stirring 3- Add the honey and bring to a boil, then mix in the chopped pistachios To make the Malban (Turkish delight): If using store bought turkish delight, knead the clarified butter into it until soft 1- Make a sugar syrup, using the sugar, 1/2 Tbsp lemon juice and 200ml of water. Bring to the softball stage (112c/234f) 2- Add your flavouring such as vanilla 3- Whisk together the remaining water, cornstarch, lemon and cream of tartar in another pot 4- Place on the stove and cook until it resembles glue 5- Pour and whisk in the sugar syrup until well combined 6- Cook this for 45 minutes stirring occasionally 7- Line an oven tray with grease proof paper, and brush some oil on the paper 8- Pour the cooked malban on the paper, allow to cool for a few hours until set 9- Slice into cubes To prepare the kahk: 1- Portion your stuffings into small pieces (or balls) 2- Weigh out 20g cookies then roll them into smooth balls 3- Take a ball of dough and make an indentation, then place a piece of stuffing in the center 4- Cover the stuffing with the rest of the dough ball, then roll out into a smooth ball 5- Place on an oven tray lined with grease proof paper 6- You can decorate these by imprinting them with any kitchen equipment 7- Place the completed tray in the fridge to cool for 15-30 minutes 8- Place the tray in an oven preheated to 160 c or 320 f (with fan) to bake for 18 minutes (16 minutes for stuffed ones) 9- Remove from the oven and place on a cooling rack 10- Dust with powdered sugar once cool and keep in an air tight container