One of the registered flavors of Gaziantep cuisine is the mayanalı kahke, which is made only in Ramadan and for which people queue for hours. The kahke, which is one of the indispensable ingredients of the iftar and sahur tables, preserves its freshness for a long time without becoming stale, as well as the indispensable taste of the holidays. In addition, both salty and sugary versions can be prepared.
Antep mayanalı kahke is a special pastry made in Gaziantep especially during Ramadan festivals and contains spices such as yeast (fennel), black cumin, cinnamon and sesame seeds. It is made with a special process using chickpea yeast. It is a product that dissolves in the mouth and maintains its freshness for 3-4 months. The most important factor in maintaining freshness is that the fermentation process is different from other cookies. Kahke was brought from the city of Aleppo in Syria by the masters of Antep in the early 1900s and is known as a product first made to make fasting during Ramadan palatable to children. Antep kahke is made in both savory and sweet varieties.
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What Is Mayanalı Kahke?
Kahke or Ka’ak can refer to several different types of baked goods made in the Arab world and the Middle East. The bread in Middle Eastern countries resembles a dry and hardened cookie and is usually in the shape of rings. This pastry is very popular in Indonesia and is called “kue kaak”. Kahke is a delicious recipe from Gaziantep cuisine.
The masters of Antep brought this delicious taste from Aleppo. With its consistency that dissolves in the mouth, Kahke colors the tea hours and keeps its freshness for a long time. The “Ramadan Coffee” which is specially made for Ramadan, the “Beyti Yagli” which is an indispensable part of breakfast, and the “Acceptance Coffee” which is served to guests are the coffees that are frequently consumed. Its taste is quite light, it contains wonderful spices and you fall in love with the aromatic smell of these spices. The taste it leaves on the palate is impossible to describe.
How To Make Kahke?
Preparation of the main dough: The kneading process begins by first mixing the flour and then the pre-yeast in the mixing bowl. When the dough reaches a certain consistency, olive oil is added and kneading continues. Then the milk, warmed up at room temperature and soaked, is added. After completing the kneading process, the finished dough should rest for 1-2 hours at room temperature. Ingredients for the main dough for mayanalı kahke sugar, flour, sesame semolina, milk Nigella and mayana (fennel).
Antep ckahke is prepared for cooking: From the dough for mayanalı kahke, cut pieces of about 17 grams and shape them into an empty circle in the center. The prepared shaped Antep village kahke dough pieces are spaced so that they do not touch each other when rising on the Teflon sheet. A whole scrambled egg is spread on the kahke
Baking: After the finished trays have been stored at 42-45 °C for about 2 hours, they are placed in the oven preheated to 180 °C. The baking time is about 20-25 minutes. When the top and bottom of the mayanalı kahke are lightly browned, the baking process is complete. When it is taken out of the oven, it is very brittle. For this reason, the trays should not be emptied immediately, but the unflavored coffee should be waited until it reaches room temperature and then carefully removed from the tray and served.
How Many Calories Are In Kahke?
100 grams of mayanalı contains 408.1 calories. This meal is rich in fat, calories and carbohydrates. Based on a 2000 calorie diet, one serving of this provides 349.5% of the daily fat requirement, 264.7% of the daily calorie requirement, and 220.8% of the daily carbohydrate requirement. and those who are allergic to wheat should not consume this meal.
Does Kahke Cause Weight Gain?
Since mayanalı kahke is a high-fat type of cookie, its consumption should be considered, but on the other hand, it is not baked all the time because it is a special cookie. It is baked only in months like Eid or Ramadan, and that makes it special. Since it is made only once a year, there is no harm in eating it once a year in a balanced way.
For more information about Gaziantep cuisine, click on the recipes below that may interest you.
Let us take you to the kitchen to prepare the mayanalı katmer recipe from the Gaziantep region, where the scent of fennel envelops the house.
Mayanalı Kahke
Course: PastriesCuisine: TurkishDifficulty: Medium6
servings40
minutes30
minutes387
kcalA kahke recipe prepared in Gaziantep, especially during the Ramadan festival, containing spices such as yeast (fennel), black cumin, cinnamon and sesame seeds.
Ingredients
2 cups milk
3 eggs
6 cups sugar
5 cups olive oil
1,5 packets of margarine
1/2 package semolina
3 pieces of baking powder
3 pieces vanilla
1 cup buckwheat
1 cup roasted sesame seeds
1 cup fennel
Flour as much as possible
Directions
- First we melt the margarine in a pan.
- In another pan, we fry the fennel for 5 minutes and pound it in a mortar.
- Then we add olive oil and sugar and mix everything with our hands.
- Add eggs and milk one by one to the mixture and continue mixing.
- Add semolina, sesame seeds, toasted sesame seeds, fennel, vanilla and baking powder one by one and mix well with hands.
- Finally, add as much flour as possible and obtain a dough that is neither too liquid nor too hard (like an earlobe).
- We put the cookies formed with our hands on a baking sheet and bake them in a preheated oven at 180 degrees for about half an hour until they are golden brown.
What Are Kahke Spices?
Black cumin: It is good for cough. It not only aids digestion, but is also a good diuretic. It can be used in the treatment of flu and cough. It is good for rheumatic diseases. It has a soothing effect on menstrual cramps.
Sesame: Sesame oil is a food rich in vitamins, minerals, antioxidants and lecithin. It strengthens the immune system. Due to the iron and vitamins it contains, it is a natural support for anemia. Sesame oil contains lecithin, which has a positive effect on brain and nerve cells.
Fennel: It removes toxins from the body and keeps blood pressure in balance. It helps to lose weight because it gives a feeling of satiety.
How To Store Kahke?
The most important characteristic of mayanalı kahke is that it can stay fresh for up to 6 months. In a sealed container, you can keep it fresh for 3-4 months at room temperature. Since it is made once a year and can be stored for a long time, I make bowls of coffee that can be stored for a long time if you make too much of it.
What Is Fennel Good For?
Fennel is used to make mayanalı kahke and consumed for many different purposes, such as relieving stomach and intestinal ailments, curing respiratory diseases, relieving headaches such as migraines, and it is also commonly used to increase the amount of breast milk and eliminate flatulence in infants.
If you have any other questions about the mayanalı kahke recipe, don’t hesitate to stop by, I’m always willing to help! In the meantime, stay safe, stay healthy and have a great day!
Frequently Asked Questions
How to make antep kahke?
Let the butter soften at room temperature. Then put the butter and sugar in a mixing bowl and knead well. Add the other ingredients (except baking powder and flour). Then gradually add the flour and baking powder and continue kneading.
What is contained in Antep Kahke?
Mayanalı kahke, one of the most popular dessert varieties in the Antep region, is interesting to many people because it contains spices such as fennel, black cumin, cinnamon and sesame seeds. This dessert variety, which has a very old history in the Antep region, was introduced from the city of Aleppo in Syria in the early 1900s.
How many calories are in 1 cup of kahke?
100 grams of this dish contain 387.6 calories. 1 serving is 118.3 grams and contains 458.7 calories. This meal is rich in fat, calories and carbohydrates.
