Kleicha
- 1h 5mPrep Time
- 22m Cook Time
- 2h Ready In
Kleicha are traditional Iraqi cookies filled with a sweet date paste and flavored with cardamom and cinnamon. They are often served for Eid al-Fitr but can be enjoyed year-round.
Ingredients
- warm water
- 7.39 ml active dry yeast
- 9.86 ml honey
- 118 ml unsalted butter melted and warm
- 591 ml all-purpose flour
- 3.7 ml kosher salt
- 9.86 ml nigella seed
- 4.93 ml cumin seed
- 1 large egg beaten well
- 7.39 ml sesame seeds
- 283 g medjool dates pitted
- 2.46 ml cinnamon
- 3.7 ml ground cardamom
- 29.6 ml extra virgin coconut oil melted
- 29.6 ml safflower oil melted
- 78.9 ml boiling water
- 1.23 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.8 mg
- Iron: 0.93 mg
- Magnesium: 11.3 mg
- Phosphorus: 30.9 mg
- Potassium: 108 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- warm water
- 7.39 ml active dry yeast
- 9.86 ml honey
- 591 ml all-purpose flour
- 3.7 ml kosher salt
- 9.86 ml nigella seed
- 4.93 ml cumin seed
- 7.39 ml sesame seeds
- 2.46 ml cinnamon
- 3.7 ml ground cardamom
- 78.9 ml boiling water
- 1.23 ml kosher salt
Prepare
- 118 ml unsalted butter, melted and warm
- 1 large egg, beaten well
- 283 g medjool dates, pitted
- Melt 29.6 ml extra virgin coconut oil
- Melt 29.6 ml safflower oil
Let's Cook
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Step 1.
In the bowl of an electric mixer, combine 6 tablespoons warm water (about 120°F), 1½ teaspoons active dry yeast, and 2 teaspoons honey. Beat together and let stand until the mixture starts to foam, about 10 minutes.
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Step 2.
Add ½ cup melted unsalted butter, then 2½ cups all-purpose flour, ¾ teaspoon kosher salt, and 2 teaspoons nigella seed or 1 teaspoon cumin seed (if using). Mix on low speed until the flour is just incorporated and the dough is hydrated but not sticky, adding up to 3 more tablespoons warm water as needed.
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Step 3.
Transfer the dough to a lightly floured work surface and knead lightly to form a smooth mass. Return the dough to the bowl, cover tightly with plastic wrap, and let rise in a warm place for 40 minutes.
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Step 4.
While the dough rises, heat the oven to 350°F. Make the date filling: In a food processor, combine 10 ounces pitted medjool dates, ½ teaspoon cinnamon, ¾ teaspoon ground cardamom, 2 tablespoons melted coconut or safflower oil, ⅓ cup boiling water, and ¼ teaspoon kosher salt. Process until a somewhat smooth, spreadable paste forms, adding a bit more water if necessary.
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Step 5.
Divide the risen dough in half and wrap one half in plastic wrap to prevent drying. Dust a large piece of parchment paper with flour, place the other dough half on top, and form into a square. Sprinkle with flour and roll into a 12-inch square, about ⅛ to 1/16 inch thick. Slide a long offset metal spatula underneath to ensure the dough can release from the parchment.
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Step 6.
Dollop half of the date mixture onto the rolled dough and spread evenly with an offset spatula, bringing the filling fully to the edge closest to you and within 1 inch of all other edges.
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Step 7.
Starting with the edge closest to you, roll the dough tightly into a log and flip it seam side down. Gently press the log to flatten it slightly. Brush the surface with beaten egg, then sprinkle half of the 1½ teaspoons sesame seeds on top. Using a serrated knife, cut the log on a slight bias into 1-inch-thick rounds.
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Step 8.
Place the slices seam side down, upright on a parchment-lined baking sheet, spacing them 3 inches apart. Bake, rotating the baking sheet halfway through, until golden brown, 20 to 22 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough and filling.