About this Dish
Iraq's national cookie — a date, walnut or cardamom-filled pastry shaped into rings, crescents or rounds and baked until golden. Made at Eid, Christmas and celebrations by the Christian community of Iraq. The recipe is ancient — kleicha have been found depicted in Mesopotamian art. Every Iraqi family has a grandmother whose kleicha recipe is considered superior to all others.
IngredientsServes 8
🌾Plain flour, 4 cups (500g)
🧈Unsalted butter or ghee, 200g, melted and cooled
🥛Warm milk, ¾ cup
🫧Instant yeast, 1 teaspoon
🍬Caster sugar, 3 tablespoons (for dough)
🫙Mahleb (ground cherry kernels), ½ teaspoon
🌿Ground cardamom, 1 teaspoon (for dough)
🌴Medjool dates, 400g, pitted and roughly chopped
🫚Vegetable oil, 1 tablespoon (for date filling)
🥚1 egg, beaten (for egg wash)
Method
1
Dissolve the yeast and one teaspoon of sugar in warm milk and leave for 10 minutes until frothy. In a large bowl, mix together the flour, remaining sugar, cardamom, and mahleb, then pour in the melted butter and the yeast mixture and bring together into a soft, pliable dough. Knead gently for about 5 minutes, cover with a cloth, and rest for 1 hour until slightly puffed.2
While the dough rests, make the date filling. Warm the oil in a small pan over low heat, add the dates, and stir and mash them gently for 5–8 minutes until they form a smooth, thick paste. Remove from heat, let cool completely, then roll the paste into small logs or balls ready for filling.3
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Divide the dough into walnut-sized portions. Flatten each piece in your palm, place a small log of date filling in the centre, and wrap the dough around it completely, pinching firmly to seal.4
Roll each filled ball into a smooth oval or round shape. For the traditional look, press the cookie firmly into a kleicha mould or a wooden cookie stamp, then tap it out — if you don't have one, use the tines of a fork to press a pattern on top. Arrange on the prepared trays.5
Brush each kleicha lightly with beaten egg for a golden finish. Bake for 18–22 minutes until the bottoms are golden and the tops are a pale warm brown — take care not to overbake, as they should stay tender inside.6
Allow the kleicha to cool completely on a wire rack before eating; they firm up and taste best once fully cooled. Store in an airtight tin where they will keep beautifully for up to two weeks — if they last that long.7
Leave the kleicha to cool completely on the tray before eating; they firm up as they cool and the flavour deepens overnight. Store in a tin and they will keep beautifully for up to two weeks.User Reviews
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