Kleicha - Delicious Iraqi Date Cookies
An Iraqi Date Treat Loved By Many
Kleicha was a constant in our home growing up. My mom would secretly stash them away so we didn’t go them so fast! Baking kleicha has such a heavenly aroma that fills the house. Anyone who has tried this flavorful date cookie falls in love with it, and it’s nearly impossible to just eat one!
Kleicha is a labor of love and needs a few hours to make and bake, but the process is pretty straightforward and quite fun. If you have kids, it’s a great recipe to let them help out with.
I keep freshly baked ones out for a couple of days to enjoy, then I leave some in a tupperware in the fridge and freeze the rest. When the fridge stash needs replenishing, just take some from the freezer and add to it!
Anoush!
DIRECTIONS
For the Dough
Add active dry yeast to a bowl, mixing in 1/2 cup warm water and 1 Tbsp sugar. *Make sure the water is warm and not too hot as we don’t want to kill the yeast process. Though we are using active dry yeast, I find that this activates it quicker prior to adding it to the flour. Let this sit for 5 minutes, or until you notice bubbles forming at the top. Once you see that, continue to the next step.
Add the bowl of yeast, water and sugar (from step 1) into a large mixing bowl with the flour and 2 Tbsp nigella seeds (or 1 Tbsp ground fennel). Mix well using a fork or your stand mixer.
Add 1 cup melted butter (or oil), and knead it with your hands or stand mixer, until you’ve obtained a nice soft consistency.
Add in the salt and continue to knead.
If the dough is too sticky, or seems too dry, add in a tablespoon of water at a time until the dough is a workable texture - not falling apart and not sticking to your hands or the bowl.
Cover the dough with a cloth or seran wrap to let it rise for an hour. It is best to place the bowl in a warm area to help the dough rise well.
For the Date Filling
While the dough is rising, you can begin to prep the date filling.
On a medium-low heat stove top, add 3 Tbsp olive oil or butter to a pan and allow to heat up.
Next add your date paste and, using the back of a wooden spoon, press down to soften and flatten the dates. While doing this, also make sure to coat the dates with the butter/oil that is in the pan.
Now you can add the cardamom to the pan of dates, continuing to mix and mash it around in the pan. It will start to smell really heavenly at this point!
After about 6-7 minutes, you should have a smooth consistency that can be easily spread and rolled out.
Now the Fun Part!
1. Set your oven to 350 F. and line a cookie sheet with parchment paper or oil, if you don’t have parchment.
2. Divide your dough into 4 equal parts. Keep in mind, each section of dough will need it’s own share of date spread to be rolled out to nearly the same size and shape as the dough.
3. Take one section of dough and begin to roll it out on a floured surface, leaving the other 3 dough sections in the covered bowl. Roll the dough to about 1/4” thickness. You want to have a rectangular shape, as shown in the photo above.
4. Now section your dates of into 4 equal parts as well, add or remove some if necessary. Place the dates in between two sheets of parchment paper, and begin to roll the dates out to nearly the same dimensions as the dough (see above photos).
5. Once the dates are ready, place them on top of the rolled-out dough (add or remove dates if needed). You will roll it up like a log, and the dough will need to stick to itself upon closing the roll, so it’s ok if the date measurements aren’t exact.
6. Starting on the long edge, begin to roll tightly upwards, creating a log shape. Ensure that the edge of the dough is touching the rest of the roll so that it doesn’t open up during baking.
7. Now you can cut your kleichas from the log, with a 1/2” thickness. They puff up a lot during baking, so we don’t want to cut them too thick, or they will be really big!
8. Place the cut kleicha onto a lined or oiled cookie sheet, leaving room in between each one. Using a fork, lightly give 2 pricks on the tops of them, followed by a brush of egg wash.
9. Finally, you can sprinkle sesame seeds on top if you like, but this is optional!
10. Bake for 20 minutes while continuing with the other sections of dough and dates!
INGREDIENTS
For the Dough
5 cups all-purpose flour
1 cup melted butter, or olive oil
1 Tbsp active dry yeast
1 Tbsp granulated sugar
½ tspn salt
1/2 cup water
2 Tbsp nigella seeds (or sub 1 Tbsp nigella for ground fennel)
For the Date Filling
20 oz. date paste, without pits
2 Tbsp ground cardamom
3 Tbsp olive oil or butter
For Garnish Before Baking
Egg wash (1 egg yolk mixed with 2 Tbsp milk of choice)
1/2 cup sesame seeds for topping (optional)
