Kahk

Kaak or Kaak el-Eid (Egyptian Arabic: كحك or كحك العيد [ˈkæħk el ˈʕiːd]), is a small circular biscuit that originated in Egypt and is eaten across the Arab world to celebrate Eid al-Fitr.^[1] It is covered with powdered sugar and can be stuffed with ʿagameyya (عجمية [ʕæɡæˈmej.jæ], a mixture of honey, nuts, and ghee), lokum, walnuts, pistachios, or dates, or simply served plain.^[2] Date-filled kahk are believed to be the origin of maamoul, a similar Eid biscuit eaten in the Levant.^[3] This dish also popular in Indonesia and called as kue kaak as result of acculturation between Arabs and Indonesian. Usually served during Mawlid or Eid ul-Fitr.^[4]

Kaak is an important part of Egyptian and Sudanese culture. In addition to its role in Eid, when it is often served to guests,^[1] it is also eaten as part of a wedding feast and is occasionally served at other holiday feasts, namely Mawlid.^[5] Baking kaak is a traditional and social activity in the region: women of a village or neighborhood, gather together to bake kaak, chat, and swap stories and recipes.^[6] Sometimes, Egyptians will prepare their kaak at home before taking it to a communal or commercial bakery to be baked and cooled.^[7] Families typically exchange kaak as gifts, and friendly informal competitions over whose kaak is best are common.^[8] The designs stamped on kaak can be elaborate and are sources of pride for Egyptian families. Kaak molds, typically made from wood or ceramic, are often passed down from generation to generation. While bakeries have always sold premade kaak, buying kaak from a bakery has increased in popularity in urban Egypt in recent years.^[9] However, store-bought kaak is relatively expensive—reaching £E170 per kilo as of April 2023^[10] (minimum wage £E3000 in 2023)—^[11] so many Egyptians, particularly those in rural areas, still bake their own.^[6]