Kahk

Directions

1. 1
   {"0":"1. Heat the samn balady until almost boiling.","2":"2. Add the baking powder and the spices to the flour.","4":"3. Carefully add the flour to the hot samn balady and stir with a wooden","5":"spoon.","7":"4. Keep stirring and stirring and stirring.","9":"5. When you get tired (honestly this is part of the recipe as given to me","10":"by my friend's mother in law, ... tired = your arms are ready to fall off)","11":"then you can stop stirring. Her recipe said not to use a wooden spoon but","12":"to knead the flour into the hot samna, but I do not do that part. I have","13":"not tried using a food processor.","15":"6. When the mixture cools down a little, but is still warm, (ie you can","16":"knead it with your hands without causing permanent damage), add the","17":"instant yeast to the milk with a teaspoon of sugar, then stir gently into","18":"the dough.","20":"7. Knead it for a short while, cover and let it rest. (Officially you","21":"should shape the kahk now and let it rest later).","23":"8. After an hour or so you can start shaping the dough with your hands","24":"into little balls and then flatten them.","26":"9. You can add nuts, agwa, or other filling when you are making it into","27":"balls.","29":"10. Put them in a cookie tray and let them rest for a little.","31":"11. Then put them in a preheated oven (345 F), and watch them. Usually 15","32":"minutes is enough.","34":"12. Take them out, wait until they cool and sprinkle with powdered sugar","35":"just before eating."}