Kleicha

Kleicha (Iraqi Date-Filled Cardamom Cookies)

Kleicha are Iraq's national cookie — a cardamom- and rosewater-scented dough wrapped around a sweet date filling, shaped into pretty spirals or half-moons, and baked until just golden. They are a fixture of Eid tables and are traditionally made in enormous batches to share with family and neighbors.

Prep

45 min

Cook

18 min

Total

63 min

Serves

30 cookies

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz / about 4 cups) all-purpose flour, plus extra for rolling
• •150 g (5¼ oz / ⅔ cup) ghee, softened but not melted; clarified butter is traditional
• •120 ml (½ cup) warm milk, plus 1–2 tbsp more if needed
• •60 g (¼ cup) granulated sugar
• •10 g (2 tsp) ground cardamom, freshly ground if possible; this is the dominant spice
• •1 g (1 tsp) instant dry yeast
• •1 g (¼ tsp) salt
• •15 ml (1 tbsp) rosewater, use sparingly — it should perfume, not perfume the room
• •1 g (½ tsp) ground mahlab (optional), traditional in many Iraqi households; skip if unavailable
• •400 g (14 oz) date paste, see step 1; or 350 g whole pitted dates
• •5 g (1 tsp) ground cardamom (for filling)
• •5 ml (1 tsp) rosewater (for filling)
• •30 g (2 tbsp) melted ghee (for brushing)
• •100 g (½ cup) powdered sugar, for optional glaze, mixed with 1–2 tsp rosewater or water

Steps

1. 1 Make the filling: If using whole pitted dates, pulse them in a food processor with the cardamom, rosewater, and a teaspoon of melted ghee until a thick, sticky paste forms that holds its shape when squeezed. If using ready date paste, simply knead in the cardamom and rosewater. Set aside.
2. 2 Make the dough: In a large bowl, rub the softened ghee into the flour with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar, cardamom, mahlab, salt, and yeast.
3. 3 Add the warm milk and rosewater and bring the dough together. Knead for 5–7 minutes until smooth and soft — it should be pliable, not sticky; add a little more milk or flour by the teaspoon as needed. Cover and rest for 20 minutes.
4. 4 Divide the dough into 30 portions (about 26 g each) and roll each into a smooth ball. Keep covered so they don't dry out.
5. 5 Working with one ball at a time, roll out on a lightly floured surface into a thin disc about 10–12 cm (4–4¾ in) across. The disc should be thin enough that you can almost see the counter through the center.
6. 6 Place a scant tablespoon (about 15 g) of date filling in the middle of the disc. Fold the dough over the filling to make a half-moon and pinch the edges firmly to seal — this is the classic klaicha shape. Or, for the spiraled version, cut the disc into a spiral with a pizza cutter and roll the filling inside from the outside in.
7. 7 Arrange the shaped kleicha seam-side down on parchment-lined baking sheets, leaving 3 cm (1¼ in) between them.
8. 8 Brush each cookie generously with melted ghee. (For a glossy finish, this step is traditional, not optional — it gives the classic sheen.)
9. 9 Bake in a preheated 180 °C / 350 °F oven for 15–18 minutes, until the edges and bottoms are pale gold and the tops are just set. Do not let them brown — kleicha should remain pale.
10. 10 Cool on the tray for 5 minutes (they firm up as they cool), then transfer to a rack. Once fully cool, drizzle or dust with the optional rosewater–powdered sugar glaze.
11. 11 Storage: keep in an airtight container at room temperature for up to 1 week; they actually taste better on day two as the cardamom mellows.