In Egypt these are an essential component of the Muslim Eid el-Fitr, the feast after Ramadan. The shortbread is so popular then that when kahk is noticeably being baked and purchased by a vast majority of Arab Muslims, it is an indication of the arrival of Eid.
Here is Dyna Eldaief’s recipe, from her book The Taste of Egypt: Home Cooking from the Middle East (AUC Press, 2016).
