Traditional Iraqi Kleicha with Date or Walnut Filling
"Iraq's beloved Kleicha—golden, buttery cookies filled with spiced dates or walnuts, perfect with Arabic tea. A festive Eid treat!"
Ingredients
For The Dough (1 Batch):
- 1 tablespoon instant yeast
- 1 cup water warm to the touch
- 3 cups All-Purpose Flour plus 4 tablespoons (435g total)
- 1 teaspoon salt
- 1 1/2 tablespoons ground cardamom freshly ground preferred
- 1/2 cup vegetable oil or olive oil (118ml)
- 1/2 cup melted unsalted butter (118ml)
For the Date Filling (using 1 Batch of dough ~ 65 pieces):
- 1 kg Date paste
- 2 tablespoons unsalted butter
- 1/2 cup ground cinnamon
For the Walnut Filling (using 1 Batch of dough ~ 35 pieces):
- 150 g walnuts
- 1/2 tablespoon ground cardamom freshly ground preferred
- 1/2 cup granulated sugar 100g
- 1 small egg or half a large egg
For Baking:
- 4 tablespoons vegetable oil to grease the pan
- 1 small egg plus 1 yolk for egg-wash (the extra yolk adds colour)
Instructions
To Make the Dough:
- Make 1 batch of dough for either the date or walnut filling. For both, double the dough or halve the fillings. See post for visuals. --- How to Shape the Dough
- "Mix warm tap water (not hot) and yeast in a small bowl. Stir with a spoon, then let sit for 5 minutes to activate." "Prepare the Dough"
- "Add the flour, salt, and ground cardamom to the stand mixer bowl. Attach the dough hook and mix the dry ingredients. Pour in the melted butter and vegetable oil. Mix with the dough hook until evenly combined and the texture resembles wet sand, about 5 minutes." "Preheat the Oven"
- Pour the water and yeast mixture into the stand mixer. Knead the dough on medium speed for 5 to 7 minutes until it forms a ball. Scrape the bowl sides as needed. The dough is ready when the bowl is clean and the dough forms a soft, greasy ball with a speckled cardamom appearance. Cover with a towel and let rise for 1 hour while preparing the filling.
To Make the Date Kleicha (Refer to video and in-post photos for visuals):
- Preheat the oven to 425°F and place a rack on the bottom. Melt the butter in a skillet over medium-low heat. Stir in the date paste with a nonstick spatula and cook for a few minutes to caramelize the dates, enhance flavor, and soften the mixture. The paste will remain slightly sticky. Remove from heat and let cool briefly.
- "Prep the Date Paste" Use a large non-stick silicone baking mat or greased parchment paper (at least 15x20 inches). Place the date paste on the mat, sprinkle generously with cinnamon, and knead by hand until blended. The cinnamon will reduce stickiness. Use 3/4 of the cinnamon during kneading. "Prepare the Dough"
- Form the date paste into a disc on the surface, then cover with a large sheet of parchment or wax paper. Roll the paste thinly beneath the parchment to prevent sticking, aiming for a 1/8-inch thickness. Corrected heading: "Prepare the Date Paste"
- Roll the dough out on a flat surface to a 1/8-inch thickness using a rolling pin. The dough should be pliable and easy to work with. Once thin, fill it with the dates. Preheat the Oven
- Break the rolled-out date paste into small pieces with your hands and press them onto the rolled-out dough. Keep adding small pieces, covering the entire surface while leaving a 1/4-inch gap between them. This creates a cow-like pattern and makes rolling easier than using a full sheet of paste. --- **Corrected Heading:** Prepare the Date Paste and Dough
- Sprinkle the remaining cinnamon over the dough and dates after using up the date paste. (For the second request, please provide the incomplete heading you'd like corrected.)
- Cut the dough lengthwise into two equal halves. Roll each half gently from the inside out, enclosing the dates. Shape into long logs.
- Cut the logs in half to make them shorter and more manageable, resulting in 4 shorter logs. Flatten them slightly with a rolling pin. Slice into 3/4-inch wide pieces using a sharp knife. Preheat the Oven
- Cut all pieces, then poke two small holes in the center of each date kleicha using a date seed or another utensil. Reconstructed heading: "Prepare the Dough"
- "G rease a L arge S heet P an :" → "Grease a Large Sheet Pan" "Whi sk Togeth er the E gg and Y olk :" → "Whisk Together the Egg and Yolk" "Ar range the K leicha P ieces :" → "Arrange the Kleicha Pieces" "Bru sh with E ggwash :" → "Brush with Eggwash" "B ake U ntil G olden B rown :" → "Bake Until Golden Brown" "B roil for 2 M inutes :" → "Broil for 2 Minutes" "R emove and C over with a T owel :" → "Remove and Cover with a Towel"
To Make the Walnut Kleicha (Refer to video and in-post photos for visuals):
- Crush walnuts into small pieces without turning them into powder—use a food processor or pound them in a sealed freezer bag with a rolling pin. Mix in cardamom, sugar, and egg with a spoon until fully combined.
- Roll the dough out on a large flat surface to a thin layer, about 1/8 inch thick, using a rolling pin. The dough should be pliable and easy to work with.
- Cut 2-inch circles from the dough using a small tea cup, coffee cup, or 2-inch cookie cutter. Repeat across the dough, then re-roll the scraps and cut more circles until no dough remains.
- Flatten each circle with your fingers. Spoon the walnut mixture into the center, then fold into a half-moon shape and seal the edges. Adjust the filling amount to avoid overstuffing the dough.
- Press the edges together with your fingers to form a braided pattern, like an empanada, sealing the kleicha. If needed, simply press shut without braiding. Make a small dent in the center of each piece with your pinky to prevent bubbling.
- Generously grease a large sheet pan with vegetable oil. Whisk the egg and yolk together. Arrange the kleicha pieces on the pan, spacing them about 1/4 inch apart. Brush each piece with the egg wash. Bake for 15–18 minutes until the bottoms are golden brown. Broil for 2 minutes, watching closely to prevent over-browning. Transfer to a towel-lined tray to keep moist.
Notes
- Use full dough batch for 65 date kleicha or 35 walnut kleicha. For both, double dough or halve fillings.
- Check blog photos for visual guidance.
- Check blog photos for visual guidance.
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