Iraqi Kleicha
Description
With their charming pinwheel pattern, these round Iraqi kleicha cookies are filled with sweet date paste and are especially popular during Eid. They pair beautifully with a cup of coffee or tea and make a lovely addition to any cookie platter. Although they take a little time and effort to prepare, their delicious flavor makes every minute worthwhile!
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 cup sunflower oil
- 1 tablespoon granulated sugar
- ½ teaspoon ground cardamom
- A pinch of salt
- ¾ cup lukewarm water
- ¼ cup sesame seeds
- 1 egg lightly beaten with a drop of vinegar, for brushing the dough before baking (for a vegan option, combine non-dairy milk with maple syrup for brushing)
To Proof the Yeast
- 1 tablespoon active dry yeast
- 6 tablespoons lukewarm water
- 1 teaspoon granulated sugar
For the Filling
- 1 kg 2 lb 4 oz dates
- 4 tablespoons softened butter or sunflower oil for a vegan option
- 1 teaspoon ground cardamom
Instructions
- To Proof the Yeast: In a small bowl, dissolve the yeast in the lukewarm water and sugar. Let it stand for 10–15 minutes, until a bubbly foam forms on the surface. This indicates that the yeast is active and ready to use.
To make the dough:
- In a large ceramic or glass bowl, combine the flour, salt, and ground cardamom. Mix with your hands until evenly combined.
- Warm the sunflower oil slightly, then add it to the flour mixture.
- Add the ¾ cup of lukewarm water, followed by the proofed yeast. Knead well until you have a soft, pliable dough. Cover with a kitchen towel and set aside to rest for 1 hour.
For the filling:
- Split the dates open and remove the pits using a serrated knife. Roughly chop the dates, then add the ground cardamom, oil, and butter. Mix well. Transfer the mixture to a food processor and blend until you obtain a smooth paste. You may need to do this in batches.
To put together:
- On a flat surface, roll out the date paste between two sheets of parchment paper into a rectangle measuring 30 × 22 cm (12 × 7 inches).
- Once the dough has doubled in size, divide it into two equal portions.
- Roll out each portion of dough between two sheets of lightly floured parchment paper into a rectangle measuring 30 × 22 cm (12 × 7 inches) and about 1¼ cm (½ inch) thick.
- Peel off the top sheet of parchment paper from each dough rectangle. Invert the date paste onto one of the dough rectangles.
- Carefully place the second dough rectangle on top of the date paste layer.
- Using a pizza cutter, cut the dough into three equal portions.
- Roll each portion tightly into a log, jelly-roll style, starting from the long side. Gently roll each log back and forth several times to smooth it out.
- Gently roll each log back and forth several times to smooth it out.
- Using a sharp knife, cut each log into equal slices, about 2.5 cm (1 inch) wide.
- Transfer the cookies to a baking sheet lined with parchment paper. Brush the top of each cookie with the egg wash.
- Bake in a preheated oven at 200°C (400°F) for about 12 minutes, or until the cookies are golden brown. Enjoy!
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