Kleicha (Iraqi date cookies)
User Reviews
5
12 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
12 approx
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Calories
169 kcal
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Course
Snacks
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Cuisine
Middle Eastern
Kleicha (Iraqi date cookies)
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Kleicha are Iraqi date-filled cookies made from a soft, lightly spiced yeast dough flavored with cardamom, then filled with a smooth date paste also fragranced with cardamom. The dough is kneaded to a soft consistency and rested briefly before shaping. The date filling is prepared by cooking and puréeing dates with a bit of water, cardamom, and oil to a spreadable texture. These cookies have a tender crumb with a warmly spiced, sweet filling.
Description
Kleicha (Iraqi date cookies) consist of a dough made from flour, salt, instant yeast, sugar, and ground cardamom combined with melted butter and milk, then kneaded until soft and smooth. After a short proof, the dough is shaped around a filling made from pitted dates cooked with cardamom and water, then blended with vegetable oil to create a smooth, spreadable paste. The use of cardamom in both dough and filling imparts a distinctive aromatic note typical in Middle Eastern sweets.
The cookies offer a tender, slightly buttery exterior crumb and a richly spiced, sweet interior. The filling can be prepared with date varieties like Medjool, requiring less water, or Deglat Noor, needing more water to soften. Kleicha are baked until golden and typically enjoyed as a lightly sweet treat. The recipe notes provide guidance for making cardamom powder from whole pods if ground cardamom is unavailable, ensuring authentic flavor.
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Ingredients
For the dough
- 1 ⅓ cups all-purpose flour plain flour (can also use wholewheat pastry flour
- ¼ teaspoon salt
- ½ teaspoon instant yeast dried
- ½ teaspoon sugar
- ¼ teaspoon ground cardamom (see notes below)
- 8 tablespoon butter melted
- ¼ cup milk
For the filling
- 1 cup dates see below, pitted
- ½ teaspoon ground cardamom
- ½ tablespoon vegetable oil
- 3 tablespoon water (approx, see notes)
Instructions
- Mix together the flour, salt, yeast, sugar and cardamom. Add the melted butter and mix until you get a rough paste
- Mix in the milk - it should become soft and smooth. Stir so that it is well incorporated then tip onto a surface and knead a couple minutes. It will feel a little greasy, but don't worry. Put the dough in a bowl, cover and leave to rest for approx 30min. This is just a short proof - you don't want it to double in size.
- Meanwhile, make the filling. Roughly chop the dates and put them in a small pan along with the cardamon and some water. Warm over a medium-low heat until the dates soften and break up. If it becomes smooth enough, just add the oil and warm a little more as you stir to combine but in most cases, it will be best to blend it. If you have an immersion blender, you can do this in the pan, otherwise transfer to a blender/small food processor, blend, then return to the pan and mix in the oil. To spread best, it's best to be gently warm.
- Preheat the oven to 350F/175C.
- Lay a silicone mat or a layer of parchment on your work surface and line a baking sheet with a silicone cookie sheet or parchment.
- Tip the dough onto the lined work surface and roll the dough into around 11 inches square (28cm) or else a little narrower one way than the other but similar overall. Dab the date filling onto the top and spread all over the dough leaving a small strip without any on the two longer ends, if rectangular, or else two opposite edges.
- Roll from one of the ends that doesn't have filling to the edge and form a roll. Finish by having the other end on the bottom so it seals together, and you can roll it a little more to become smooth against the roll.
- Using a serrated knife, carefully cut the roll into slices, either approx 1in/2.5cm thick or thinner, as you prefer. You should get around 12 or so. Carefully transfer the slices to the baking sheet, standing on end and if need be, gently pressing down slightly to help them stand. You can also lay on their side if you prefer.
- If you like, brush the top with a little egg wash or milk to help them brown, and you can also sprinkle on a few nigella seeds if you have some. Bake for approx 15 - 20 minutes until lightly golden brown. Delicious served warm from the oven but also good room temperature.
Notes
- If ground cardamom is unavailable, crush whole cardamom pods, remove seeds, and powder them for use.
- Medjool dates soften easily with about 1 tablespoon water; Deglat Noor dates may require about 3 tablespoons to achieve a smooth texture.
- The date filling should be spreadable but not overly liquid for best shaping and baking results.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
21mg
(7%)
Sodium
111mg
(5%)
Potassium
113mg
(2%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
243IU
(5%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12approx
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 111mg | 5% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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