Mombar or sheep fawaregh is a kind of Arab sausage dish especially popular in Egypt. Syria, Algeria, Tunisia and Libya It is made from sheep casing stuffed with a rice and meat mixture and deep fried.

Ingredients:

• Aprox. 1.5 Meters Chitterlings (Beef Small Intestines)
• 1/2 Cup Flour
• 5 Mastic Grains
• 5 Cardamom Seeds
• Salt and Pepper to taste
• Oil For Frying

Stuffing:

• 1 Kg Minced Beef
• 2 Cups Rice
• 1 Tsp Cumin
• 1 Tsp Boharat 
• 2 Garlic cloves, finely minced
  
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• 1 chopped onion 
• Salt and Pepper to taste

Elaboration: 

• First prepare the chitterlings, wash and clean thoroughly by opening and running cold water and vinager through then set aside.
• In a large bowl mix well all the stuffing ingredients then set aside.
• Tie one end of the chitterlings with cotton thread then loosely fill with the stuffing mixture, shape into sausages, tie thread about every 10cm.
• Place the Moombar into a large pot then add the mastic grains, cardamom seeds, salt and pepper. Completely cover with water, boil for 30-40 minutes then drain.
• Refrigerate for 1-2 hour to become cold.
• Preheat oil for frying to hot then deep fry the Moombar until golden brown.
• Place Moombar on paper towels to drain from excess oil then cut where tied, remove threads, sprinkle with salt and pepper then serve.
  
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We are reaching the last days of Ramadan and Eid El Fitr is around the corner, next week InshaAllah. 

It is time to start to prepare the typical sweets for this feast and Kahk is one of the most delicious in Egypt.

Kahk is believed to date back in Egypt to the 10th century, when palace kitchens made special cookies stuffed with gold coins and distributed them to the poor.  Things have gone downhill ever since and we’ve been getting nuts and gooey honey filling instead of gold coins, but whatever…they’re still great!

But as much as they are delicious, Kahk is more about the essence of the celebration than about anything else.  It is more of an event; an informal ritual that Egyptian families look forward to, than just a mere cookie that we love to gobble up.  

The process of making them is rarely a one-man show, but a chance for families to gather around baking trays and share stories and laughs over the hours of preparation.

Kids take part in putting their artistic touches by stamping their designs and filling the cookies, while grownups take over the baking part.

Here is my recipe: 

FOR THE KAHK:

•  1 kg all purpose flour
• 1/2 cup plus 1 tablespoon) powdered sugar, plus extra for coating
•  1/4 cup toasted sesame seeds 
•  1 teaspoon instant yeast 
•  1/8 teaspoon salt
•  1 tablespoon Kahk flavour  (Reehet El Kahk)
•  500 gr ghee
•  ⅔ cup of milk 

FILLING OPTIONS:

•  Leave them plain
•  Agameya (honey filling) (recipe below)
•  Malban (Turkish delight) (recipe below)
•  Agwa (Date paste) (recipe below)
•  Toasted walnuts, about 250g, chopped into large chunks
•  Toasted Pistachios, about 250g

FOR THE AGAMEYA (HONEY FILLING): (ENOUGH TO FILL ABOUT 50 KAHKS)

•  2 tablespoons ghee 
•  1/4 cup  all-purpose flour
• 3/4 cup honey
•  1 1/2 tablespoon  toasted sesame seeds
•  1/4 teaspoon Kahk Flavour (Reehet El Kahk) 
•  1/4 cup  finely chopped walnuts or favorite nut (optional)

FOR THE MALBAN: (ENOUGH TO FILL ABOUT 72 KAHKS)

•  500g plain Turkish Delight (malban sada)
•  1 tablespoon of ghee r
•  2 tablespoons toasted sesame seeds
•  1/4 teaspoon Kahk Flavour (Reehet El Kahk) 
•  2/3 cup  finely chopped walnuts or favorite nut 

FOR THE AGWA: (ENOUGH TO FILL ABOUT 72 KAHKS)

•  500g soft, high quality date paste (agwa)
•  1 tablespoon of ghee 
•  2 tablespoons toasted sesame seeds 
• 1/4 teaspoon Kahk Flavour (Reehet El Kahk) 

Elaboration:

TO MAKE THE KAHK DOUGH:

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

First, heat the ghee in a pot until it is hot but not boiling. 

In a bowl put the warm milk with the yeast and a tablespoon of sugar and cover.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric hand mixer, whisk together the flour, powdered sugar, sesame seeds , salt, and kahk flavour until well combined.

Add the hot ghee 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 and let it get cold before adding the mix of milk with yeast.

With the dough warm, 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.

Let the dough rest for about 1 hours covered.

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 70 dough scoops.

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.

Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet, leaving 3 cm of space between each one.

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.

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.

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.

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

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

TO MAKE THE AGAMEYA (HONEY FILLING):

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

Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and have the consistency of hot caramel sauce; about 1 minute longer. The best way to get the perfect consistency every time, is to use a candy or an instant-read thermometer. It should measure 118C  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).

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

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

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

TO MAKE THE MALBAN FILLING:

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.

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

TO MAKE THE AGWA:

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 malleable.

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

Ingredients

250g flour 

200g butter, cut into small cubes

100g icing sugar

pinch of salt

2 egg yolks

4 tbsp raspberry jam

Elaboration 

• Preheat the oven to 180C.
• Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
• Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a cutter.
• Divide the sables in half. Using a 2cm fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.
• Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
• Using a teaspoon, place a small dollop of raspberry jam on a whole sable.
• Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.