Iraqi kleicha is a traditional pastry that has been enjoyed by generations of Iraqi families. This pastry is not only a popular dessert during holidays and special occasions but is also enjoyed throughout the year.
I discovered Iraqi kleicha during a vacation in Barcelona with my family. One morning, we had breakfast at a Middle Eastern restaurant, and after going over the menu, I ordered these cookies for dessert with a cup of Arabic black coffee. After a little while, an old Middle Eastern lady brought it to our table.
The cookies were unlike anything I had ever tasted before. The combination of the sweet filling and the buttery, flaky crust was simply divine. After we finished dessert, I requested the cookie recipe from the restaurant chef who agreed to give it to me.
The recipe contained the following ingredients for the dough: all-purpose flour, salt, instant yeast, sugar, ground cardamom, melted butter, and milk. For the filling, the recipe called for pitted dates, ground cardamom, vegetable oil, and water.
I was thrilled to have the recipe, and I couldn’t wait to try making kleicha at home. With a little practice, I was able to replicate the delicious cookies I had enjoyed in Barcelona. Now, whenever I want to indulge in a sweet treat, I make a batch of kleicha and savor the memories of that wonderful vacation.
Pairing suggestions
When it comes to serving kleicha, several pairing options can enhance the overall experience. Here are a few suggestions:
- Tea or coffee: Kleicha is traditionally enjoyed with a hot cup of tea or coffee. The warm and comforting flavors of the pastry pair well with the bold flavors of these beverages.
- Fresh fruits: Adding a side of fresh fruits such as sliced apples, pears, or grapes can balance out the sweetness of the kleicha and provide a refreshing contrast to the pastry’s texture.
- Cheese: Another popular pairing option is to serve kleicha with cheese, such as feta or goat cheese. The saltiness of the cheese can complement the sweetness of the pastry, creating a delicious contrast of flavors.
- Nuts: Nuts such as pistachios, almonds, or walnuts can be added to the kleicha dough or served as a side. They add a crunchy texture and nutty flavor that complements the pastry’s sweetness.
There are many pairing options to choose from when enjoying kleicha. Experiment with different combinations to find your favorite pairing.
Ingredients:
For the dough:
- 1 ⅓ cups all-purpose flour (can be also plain as well as whole wheat pastry flour)
- ¼ tsp of salt
- ½ tsp of dried instant yeast
- ½ tsp of sugar
- ¼ tsp of ground cardamom
- 8 tbsp of melted butter
- ¼ cup of milk
For the filling:
- 1 cup of pitted dates
- ½ tsp of ground cardamom
- ½ tbsp of vegetable oil
- 3 tbsp of water
How to Make Iraqi Kleicha?
- Start by mixing flour, salt, yeast, sugar, and cardamom. Then, add melted butter and mix until you get a rough paste. Next, mix in the milk until it becomes soft and smooth. Stir it so that it is well incorporated and then tip it onto a surface and knead it for a couple of minutes. It feels a little greasy, but don’t worry. Put the dough in a bowl, cover it, and leave it to rest for approximately 30 minutes. This is just a short proof – you don’t want it to double in size.
- Meanwhile, make the filling. Roughly chop the dates and put them in a small pan along with the cardamom and some water. Warm it over medium-low heat until the dates soften and break up. If it becomes smooth enough, just add the oil and warm it a little more as you stir to combine, but in most cases, it is best to blend it. If you’ve got an immersion blender, you can blend it in the pan. If not, pour it into a blender or a small food processor, blend it, and then put it back in the pan and mix in the oil. To spread best, it’s best to be gently warm.
- After that, preheat the oven to 350F/175C. Lay a silicone mat or a layer of parchment on your work surface and line a baking sheet with a silicone cookie sheet or parchment. Tip the dough onto the lined work surface and roll the dough into around 11 inches square (28cm) or a little narrower one way than the other but similar overall. Put a bit of the date filling on top, and spread it all over the dough. Leave a small empty strip on the two longer sides if it’s rectangular, or on two opposite edges.
- Then, roll from one of the ends that doesn’t have the filling to the edge and form a roll. To finish, place the other end underneath to seal it, and you can roll it a bit more to make it smooth on the roll. Using a serrated knife, carefully cut the roll into slices, either approximately 1in/2.5cm thick or thinner, as you prefer. You should get around 12 or so. Gently move the slices to the baking sheet, standing them upright. If necessary, give them a gentle press to help them stay in place. However, you can also lay them on their side if you prefer.
- If you like, brush the top with a little egg wash or milk to help them brown, and you can also sprinkle on a few nigella seeds if you have some. Bake it for approximately 15 – 20 minutes until lightly golden brown. It is delicious served warm but also good at room temperature.
Conclusion
In conclusion, Iraqi kleicha is a delicious pastry that has been enjoyed for generations. One thing that stands out about kleicha is the amount of effort and care that goes into making it. From the preparation of the dough to the shaping and filling of the pastries, every step requires patience and attention to detail. It’s no wonder that kleicha is often enjoyed during special occasions and holidays, as it truly is a labor of love.
Overall, I highly recommend trying kleicha if you haven’t already. Whether you make it yourself or purchase it from a local bakery or market, it’s a treat that is sure to delight your taste buds. So next time you’re in the mood for something sweet or savory, give kleicha a try and experience the delicious flavors of Iraqi cuisine.
