Step 1

Begin by cooking the Agameya, if using, as it needs to cool down completely before using (recipe below). Mix the Malban and Agwa fillings as per recipe below. Prepare all your fillings by rolling them into macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use. Keep the plain nuts nearby.

Step 2

Adjust oven rack to middle position and preheat the oven to 160C/ 320F.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric handmixer, 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.

Step 4

Add the ghee (or clarified butter) and mix on medium-low speed until well blended and the dry ingredients are evenly coated. Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes.

Step 5

With the mixer running on low speed, gradually pour in the milk. Continue mixing until a cohesive dough comes together. Do not over mix. To test if the dough is mixed enough, roll an apricot-size piece of dough between your hands, then gently press on it. The dough shouldn't crack. If it cracks, knead the dough for a few more seconds, then repeat the test.

Step 6

Using a measuring tablespoon or a tablespoon-sized ice cream scoop with a release mechanism, scoop out tablespoons of dough and place on a baking sheet. You should have approximately 135 dough scoops.

Step 7

Roll each dough into a ball, then (if filling) press the center with your thumb to make an indentation for the filling to sit in. Add in the filling of your choice, then gather the dough up over the filling to completely cover it. Make sure that no filling is peaking out. Roll the filled dough into a smooth ball without any cracks.

Step 8

Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet, leaving an inch of space between each one.

Step 9

For fun and to be able to distinguish between the different kahk fillings, give them some designs. Press lightly on the dough with a kahk stamper (khattama) or decorate with kahk shaping tweezers (mona'ash), if available. If not, make a cross hatch design using the twines of a fork, or simply press down with your hand and leave plain. DO NOT stamp agameya-filled dough, because this could tear the dough causing the agameya to ooze out while baking. Instead, just lightly press down on them, or press gently into a maamoul mold. Similarly, be very gentle with decorating the malban-filled kahk and be careful not to pierce the dough.

Step 10

Bake until blonde on top and the bottom takes on a light golden brown color; about 18 to 22 minutes. Be careful not to overbake the ones with the agameya and malban, as that could harden the fillings.

Step 11

Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar, otherwise the sugar will melt on the kahk and make a wet surface.

Step 12

Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar.

Step 13

Serve or store in a container. Kahk will keep well at room temperature for weeks and weeks.

Step 14

In a small saucepan over medium-high heat, melt the ghee (or clarified butter). Add flour and cook, stirring constantly with a small whisk or rubber spatula, until the mixture turns golden blonde in color.

Step 15

Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and has the consistency of hot caramel sauce; about 1 minute longer. The best way to get the perfect consistency everytime, is to use a candy or an instant-read thermometer. It should measure 118C/245F which is the soft-ball stage. If you don't have a thermometer, drop a little bit of the mixture in ice-cold water and wait for about 30 seconds to cool down the mixture. When touched with your finger, it should hold its shape, but remain soft and malleable; it should not stick to the teeth. (Do not overcook, or it will harden).

Step 16

Remove saucepan from the heat and stir in the sesame seeds, kahk essence and nuts, if using.

Step 17

Transfer agameya to a small bowl and refrigerate until firm but soft enough that you can shape it.

Step 18

Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.

Step 19

Knead the Turkish Delight (Malban) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. Knead in the walnuts, if desired.

Step 20

Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.

Step 21

Knead the Agwa (date paste) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. If you're starting with a stiff date paste, add more ghee as needed, until the agwa is nice and maleable.

Step 22

Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refridgerated until ready to use.