Kahke is a uniquely satisfying biscuit that goes really well with Armenian string cheese. Our family also typically ate Kahke with our Easter spread. These Armenian biscuits, sometimes also called Simit, have a buttery, slightly crumbly texture. The dough contains mahlab and nigella black seeds and then is topped with sesame seeds before baking, giving it a unique, but delicate, middle eastern flavor.
What ingredients do I need to make Kahke?
- 2 ½ cups flour
- ½ cup farina
- ½ tablespoon sugar
- 1 ¼ cups melted butter
- 2 teaspoons mahlab
- 2 teaspoons Nigella (black seeds)
- ¼ cup milk
- 1 teaspoon salt
- 1 packet of dry active yeast (2 ¼ teaspoons)
- ¼ cup warm water
- ¼ cup sesame seeds
How do I make Kahke?
Dissolve yeast in warm water. Add the sugar to this mixture to help feed the yeast and speed the activation process along.
Combine flour, farina, melted butter, milk and salt. When the yeast mixture is foamy, add it to these ingredients and knead them together.
Add the mahlab and Nigella black seeds to the dough and knead some more. When the dough is thoroughly kneaded, cover with plastic wrap and let rise until double in size.
Take a small handful of dough and roll it into a rope 8" long and ½" in diameter. To prevent the dough from sticking, roll the dough on a lightly floured surface or a Ultimate Silicone Baking Mat.
Bring the ends of the dough around to form a circle and press the ends together to seal. Alternatively, bring the two ends together and twist both ends of the dough a few times together.
Scatter some sesame seeds on a plate and roll the top side of your rope into the seeds (or sprinkle the seeds on top and very gently tap into the dough before baking).
Bake at 375 degrees Fahrenheit for 20 minutes or until just slightly turning golden brown.
Serve Kahke with Armenian string cheese (preferably also the kind with Nigella black seeds). These can be served at room temperature with other appetizers. Or they make a great breakfast or afternoon snack.
📖 Recipe
Kahke
Ingredients
- 2 ½ cups flour
- ½ cup farina
- ½ tablespoon sugar
- 1 ¼ cups melted butter
- 2 teaspoons mahlab
- 2 teaspoons Nigella black seeds
- ¼ cup milk
- 1 teaspoon salt
- 1 packet of dry active yeast 2 ¼ teaspoons
- ¼ cup warm water
- ¼ cup sesame seeds
Instructions
- Dissolve yeast in warm water. Add the sugar to this mixture to help feed the yeast and speed the activation process along.
- Combine flour, farina, melted butter, milk and salt. When the yeast mixture is foamy, add it to these ingredients and knead them together.
- Add the mahlab and Nigella black seeds to the dough and knead some more. When the dough is thoroughly kneaded, cover with plastic wrap and let rise until double in size.
- Take a small handful of dough and roll it into a rope 8" long and ½" in diameter. To prevent the dough from sticking, roll the dough on a lightly floured surface or a silicone baking mat.
- Bring the ends of the dough around to form a circle and press the ends together to seal. Alternatively, bring the two ends together and twist both ends of the dough a few times together.
- Scatter some sesame seeds on a plate and roll the top side of your rope into the seeds (or sprinkle the seeds on top and very gently tap into the dough before baking). Bake at 375 degrees Fahrenheit for 20 minutes or until just slightly turning golden brown.
Karen says
How critical is the farina to the final product? I would like to make this and have all the other ingredients on hand and don't feel like going to the store to buy farina. But probably by the time you see and answer this I will have been to the store several times and can pick some up.
The Stuffed Grape Leaf says
Hi Karen-Thanks for looking into making this. Farina is key to the distinct crumbly texture of this biscuit. Although I'd hate to discourage you from experimenting with it, if you were to only use flour, I imagine it might be a stiffer texture and a slightly different flavor. When you have a chance to purchase farina, you'll have to try out the recipe to experience the intended texture and see for yourself. What you could do, if it's easier to find, is use Cream of Wheat in place of the plain farina, and achieve good results. Cream of Wheat has some extra additives, but overall is basically farina.