Traditional Iraqi Kleicha Cookies
Kleicha holds a cherished place in Iraqi culture as the national cookie, gracing tables during Eid, weddings, and all significant celebrations as a symbol of hospitality and joy. While date-filled is the most traditional, many families enjoy them with walnut or other sweet fillings.
Ingredients
- For the Dough
- 4 cups All-purpose flour
- 1 cup Fine semolina
- 1 cup Clarified butter (ghee), melted and cooled
- ½ cup Vegetable oil
- ½ cup Warm milk
- ½ cup Sugar
- 1 tablespoon Ground cardamom
- 1 teaspoon Ground cinnamon
- 1 tablespoon Rose water
- 1 tablespoon Orange blossom water
- 1 teaspoon Active dry yeast
- 2 tablespoons Warm water (for yeast)
- ½ teaspoon Salt
- For the Date Filling
- 2 cups Date paste (or pitted dates, mashed)
- 2 tablespoons Clarified butter, melted
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground cinnamon
- ½ cup Chopped walnuts (optional)
- For the Walnut Filling (Optional)
- 2 cups Finely chopped walnuts
- ½ cup Sugar
- 1 teaspoon Ground cardamom
- 2 tablespoons Rose water
- For Topping
- 1 unit Egg, beaten
- Nigella seeds (black cumin)
- Sesame seeds
Method
- 1
Activate the Yeast
Begin by dissolving the active dry yeast in 2 tablespoons of warm water. Stir gently and set it aside for about 5-10 minutes until it becomes frothy, indicating it's active and ready.
- 2
Prepare the Dough
In a spacious mixing bowl, combine the all-purpose flour, fine semolina, sugar, ground cardamom, ground cinnamon, and salt. Mix these dry ingredients well. Then, add the melted and cooled clarified butter (ghee), vegetable oil, warm milk, rose water, orange blossom water, and the activated yeast mixture. Knead everything together thoroughly, either by hand or with a stand mixer, until you achieve a soft, smooth, and elastic dough. It should be pliable and not sticky.
- 3
Rest the Dough
30 minOnce the dough is ready, cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest in a warm place for approximately 30 minutes. This resting period helps the dough relax, making it easier to handle and shape.
- 4
Prepare the Fillings
While the dough is resting, prepare your chosen fillings. For the Date Filling: In a bowl, combine the date paste with 2 tablespoons of melted clarified butter, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. If desired, mix in the chopped walnuts. Form this mixture into small, thumb-sized logs or balls. For the Walnut Filling (if using): In a separate bowl, mix the finely chopped walnuts with ½ cup sugar, 1 teaspoon ground cardamom, and 2 tablespoons rose water.
- 5
Shape the Kleicha
Preheat your oven to 180°C (350°F). Take a small piece of rested dough, roughly the size of a walnut, and flatten it in the palm of your hand. Place about a teaspoon of your preferred filling in the center. Carefully fold the dough over the filling and pinch the edges tightly to seal. Gently roll it into a neat ball, a crescent, or press it into a traditional kleicha mold (tamma) for intricate patterns. Repeat with the remaining dough and filling.
- 6
Bake the Kleicha
15 minArrange the shaped kleicha on baking sheets lined with parchment paper, leaving a little space between each cookie. In a small bowl, whisk one egg to use as an egg wash. Brush the tops of all the kleicha with the beaten egg and sprinkle them generously with nigella seeds or sesame seeds. Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the kleicha turn a beautiful golden brown. Baking time may vary depending on your oven.
- 7
Cool and Serve
Once baked, carefully remove the kleicha from the oven and transfer them to a wire rack to cool completely. The cookies will firm up as they cool. Serve your homemade Iraqi Kleicha with traditional Arabic coffee or a warm cup of tea for a truly authentic experience. Enjoy the delightful flavors and aromas!