Kleicha

Dough

1. In the bowl of a stand mixer, add the flour, yeast, nigella seeds and sugar. Mix.
2. Dig a well in the center of the flour and add in the butter.
3. While kneading at low speed add water gradually and knead for 2 minutes. Add the salt.
4. Knead to obtain a soft, slightly moist and homogeneous dough.
5. If necessary, add a little water if the dough is too hard or, on the contrary, a little flour if it is too sticky.
6. Cover the dough with a cloth and let it rise for one hour in a warm place away from drafts.

Filling

1. While the dough is rising, prepare the date filling.
2. In a large Dutch oven, heat the sunflower oil.
3. Add the date paste.
4. As the pot warms, the date paste should start to soften. Finally add the ground cardamom.
5. Continue stirring for 5 minutes until obtaining a smooth texture that can easily be spread and rolled.

Assembly

1. Divide the dough into 4 pieces.
2. On a large sheet of parchment paper, spread the first dough in a rectangle about ¼ inch (6 mm) thick. The parchment paper will help to roll the kleicha more easily.
3. Place the date paste between two large sheets of parchment paper and spread it about the same size as the dough. Remove the top parchment paper from the rolled date paste, then turn the date paste over and place it on the dough. Detach the other sheet.
4. Alternatively, take small pieces of date paste, and flatten them on the dough, until the surface is all covered.
5. Starting from the largest part of the rectangle, roll it on itself by tightening it well.
6. Flatten slightly the roll thus formed.
7. Beat the milk and egg yolk in a bowl.
8. Brush the entire surface with this mixture and cut ½ inch (1,25 cm) thick slices.
9. Place the slices on a baking sheet, lined with parchment paper, with the opening facing down.
10. Repeat the process with the other three pieces of dough.
11. Preheat the oven to 350 F (180˚C).
12. Bake for 20 minutes.