Kleicha (Iraqi Cookies)

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Let’s talk about the Iraqi cuisine that’s is very close to my heart. The Iraqi cuisine, also called The Mesopotamian Cuisine, dates back to 10,000 years. During the time of the pre-Islamic civilization, including Sumerian, Babylonian, and Assyrian.

Ancient tablets have been excavated containing recipes that were cooked in the temples during their religious festivals. The origins of the kleicha are from these recipes!

Kleicha is now officially the national cookie of Iraq, and Iraqis from all backgrounds, ethnicities, and religions prepare them during their feasts and holidays. In Eid al-Fitr and Eid al-Adha (the two main holidays of Islam), women prepare trays of kleicha to distribute to their guests and neighbors. Kleicha unites families together, and every household has their own recipe and their own unique flavors.

Even though I’ve never been to Iraq, it holds a special place in my heart that I can’t explain – it’s a feeling of longing. I dream of being able to visit Iraq someday…

Kleicha has always been one of my favorites when my aunts would come visit us from Iraq and brought us a tray of kleicha with them. I used to eat one after the other and each one has its own unique flavor. Kleicha is moderately sweet and not so greasy. It is crumbly with aromatic flavors and has the perfect balance. It is usually enjoyed with a side of dark Iraqi red tea. And so, I wanted to share these precious memories of mine with you all by presenting you the authentic Iraqi kleicha recipe! So let’s go ahead make it together.

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Kleicha (Iraqi Cookies)

Yield: 50

Author: Yasmeen's Kitchen Diary

Prep time: 1 H & 30 MCook time: 20 MinInactive time: 15 MinTotal time: 2 H & 4 M

Ingredients

Dough:

• 6 cups (870 g) flour
• 2 cups (500 g) butter, melted
• 1 tsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup (250 ml) warm milk
• Optional: 1-2 tsp ground cardamom

Date filling:

• 500 g date paste
• 1 tbsp oil
• 2 tsp ground cardamom (or more, according to taste)

Walnut filling:

• 300 g walnuts, ground roughly (or finely if you prefer)
• ¼ cup (50 g) sugar
• 2 tsp ground cardamom (or more, according to taste)

Toppings:

• Egg wash
• Optional: Nigella seeds

Instructions

Prepare walnut filling:

1. Combine 300 g crushed walnuts into a bowl alongside with 50 g of sugar and 2 tsp of ground cardamom (you may add more according to your taste).
2. Set aside.

Prepare date filling:

1. Combine 500 g paste and 1 tbsp of oil in a pan on low heat – we want to smooth out the date paste as much as possible. If your date paste it already very smooth, you may skip this step.
2. Combine date paste with 2 tsp of ground cardamom – you may add more for a more aromatic flavor.
3. Set aside

Prepare the dough:

1. Combine flour, yeast, sugar, pinch of salt.
2. Attach the dough hook to the stand mixer and knead the dough on medium speed while slowly pouring the butter within.
3. Knead for 2-3 minutes, until the butter is fully incorporated into the dough.
4. The texture of the dough should be crumbly but sticks when squeezed together, similar to a pie dough texture.
5. Add warm milk into the dough and knead until fully combined. The dough should hold itself together.
6. Now we want to proof the dough for about 15-30 minutes only. We don’t want the dough to double in size because otherwise it would have the texture of bread. We’re aiming for a crumbly cookie, hence the short resting period.
7. After the dough has proofed, divide it into 4 equal sizes using a dough cutter.
8. With a rolling pin, roll the dough into a 1-inch rectangle
9. Place the date filling between two plastic sheets and roll the date filling as thin as possible between them.
10. Carefully place the date filling on top of the dough and roll the dough tightly until logs form. We don’t want the log to be too thick, so when it rolls twice or thrice, cut it with a knife and continue rolling a new log and cut it again until you have various small logs.
11. Flatten the top gently with the rolling pin and cut the rough edges of the log, then slice into equal sizes
12. For the walnut filling kleicha, roll the dough and use a cup or a round cookie cutter to cut circles.
13. Place the circle dough in the palm of your hand and fill with a tablespoon of walnut filling, slowly folding the circle together like a samosa and gently pinching the seams together so the walnut doesn’t spill.
14. Alternatively, you may fill a flat circle with walnut and place another circle of dough on top of it and close the edges, like a ravioli.
15. Place your kleicha on parchment paper and poke the dough with a fork.
16. Brush egg wash on the kleicha and top with nigella seeds.
17. Bake at 180ºC for 15-20 minutes, or until nice and golden brown.

Nutrition Facts

Calories

170.15

Fat (grams)

11.84

Sat. Fat (grams)

5.14

Carbs (grams)

14.01

Fiber (grams)

0.88

Net carbs

13.13

Sugar (grams)

1.79

Protein (grams)

2.78

Sodium (milligrams)

107.98

Cholesterol (grams)

20.67

https://www.yasmeenskitchendiary.com/home/kleicha-iraqi-cookies

cookies, biscuits, traditional, iraqi, arabic, authentic, middle eastern

Bread and Pastry

Middle Eastern, Iraqi

Bon appétit!