Kahi with Geymar is Iraq’s most beloved breakfast treat, combining delicate, paper-thin pastry layers with rich, luxurious clotted cream. This traditional dish features kahi, a flaky pastry similar to phyllo that’s brushed with clarified butter and baked until golden and crispy, served alongside geymar, a thick, creamy dairy delight that’s been cherished in Iraqi cuisine for centuries. The contrast between the crispy, buttery pastry and the smooth, rich cream creates a perfect harmony of textures and flavors. This recipe serves 4-6 people and takes about 3 hours, including the time needed to make the geymar from scratch.
The Heart of Iraqi Morning Tradition
This iconic combination has graced Iraqi breakfast tables for generations, particularly in Baghdad where it’s considered the ultimate comfort food. Traditionally enjoyed with strong tea, kahi with geymar represents the essence of Iraqi hospitality and the country’s rich culinary heritage. The dish is especially popular during religious holidays and family gatherings, where the process of making both components becomes a communal activity that brings people together. What makes this combination special is the perfect balance between the crispy, layered texture of kahi and the velvety richness of homemade geymar.
Essential Ingredients
To create authentic kahi with geymar, gather these traditional ingredients:
For the Geymar (clotted cream):
- 4 cups whole milk (highest fat content available)
- 1 cup heavy cream
- 2 tablespoons powdered milk
- 1 tablespoon sugar
- Pinch of salt
For the Kahi pastry:
- 8 sheets phyllo dough (thawed if frozen)
- 1/2 cup clarified butter (ghee) or melted regular butter
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- Pinch of salt
For serving:
- Honey for drizzling
- Chopped pistachios (optional)
- Strong black tea
Making Traditional Geymar
The key to exceptional geymar lies in patience and gentle heat. Begin by combining the whole milk, heavy cream, and powdered milk in a heavy-bottomed, wide saucepan. The wide surface area is crucial for proper evaporation. Stir in the sugar and salt until completely dissolved.
Place the pan over the lowest possible heat setting on your stove. You want the gentlest simmer, with just tiny bubbles occasionally breaking the surface. Cook uncovered for 2-3 hours, stirring every 20-30 minutes to prevent sticking. As the liquid slowly reduces, you’ll notice a thick skin forming on top.
Don’t remove this skin – it’s part of the authentic geymar texture. Instead, gently stir it back into the mixture each time you check. The geymar is ready when it has reduced to about one-third of its original volume and has a thick, creamy consistency similar to very thick yogurt. It should coat a spoon heavily and have a rich, concentrated milk flavor.
Preparing the Kahi Pastry
While your geymar cooks, prepare the kahi pastry. Preheat your oven to 375°F (190°C). In a small bowl, mix the clarified butter with the oil – this combination prevents the butter from burning while providing rich flavor.
Carefully unroll the phyllo dough on a clean work surface, keeping unused sheets covered with a damp towel to prevent drying. Take one sheet and brush it lightly but evenly with the butter mixture, making sure to cover the entire surface. Sprinkle a tiny pinch of sugar over the buttered surface.
Layer a second sheet on top and repeat the buttering and sugaring process. Continue this process until you have 4 layers. Repeat with the remaining phyllo sheets to create a second stack of 4 layers.
Creating the Perfect Kahi Shape
Traditional kahi can be shaped in several ways, but the most common method creates individual serving portions. Cut each stack into rectangles about 4×6 inches. You can also cut them into squares or leave them as larger pieces for sharing.
Carefully transfer the pastry pieces to a baking sheet lined with parchment paper, leaving space between each piece. Brush the tops with any remaining butter mixture to ensure even browning.
Baking to Golden Perfection
Bake the kahi for 12-15 minutes, or until the pastry is golden brown and crispy. The layers should separate slightly during baking, creating the characteristic flaky texture. Watch carefully during the last few minutes, as phyllo can go from perfect to burned quickly.
Remove from the oven when the pastry is evenly golden and sounds crisp when gently tapped. Let cool on the baking sheet for 2-3 minutes before transferring to a serving plate. The kahi should be served warm for the best contrast with the cool geymar.
Finishing the Geymar
By the time your kahi is ready, your geymar should be thick and creamy. Remove it from heat and let it cool to room temperature, then refrigerate for at least 30 minutes to achieve the proper serving consistency. The final product should be thick enough to spread but still creamy and smooth.
Some families prefer their geymar slightly warm, while others enjoy it chilled. Traditional serving style is at room temperature, which allows the full flavor to come through while maintaining the rich, thick texture.
Traditional Assembly and Serving
The authentic way to serve kahi with geymar is to place the warm, crispy kahi on individual plates alongside generous dollops of the thick geymar. Provide small spoons for the geymar and encourage guests to tear pieces of kahi and dip them into the cream.
Drizzle a small amount of honey over the kahi just before serving – the honey should complement, not overpower, the delicate flavors. Some families sprinkle chopped pistachios over the geymar for added color and crunch, though this is optional and not part of the most traditional preparation.
The Perfect Pairing Experience
Serve kahi with geymar alongside glasses of strong, sweet Iraqi tea. The bitter tea perfectly balances the rich, creamy textures of the dish. This combination is traditionally enjoyed as a leisurely breakfast or afternoon treat, making it perfect for weekend mornings or special occasions.
The contrast of temperatures – warm kahi and cool geymar – along with the textural differences creates a memorable eating experience that explains why this dish has remained beloved for generations.
Storage and Make-Ahead Tips
Geymar can be made up to 3 days in advance and stored covered in the refrigerator. It will thicken further as it chills, so you may need to let it come slightly toward room temperature before serving.
Kahi is best served immediately after baking, but the phyllo can be assembled and refrigerated for up to 24 hours before baking. If you need to reheat kahi, place it in a 300°F oven for 3-4 minutes to restore crispiness.
Achieving Authentic Results
The secret to perfect geymar is using the highest fat content milk available and maintaining very low heat throughout the cooking process. Rushing this step will result in a grainy texture rather than the smooth, rich consistency that defines authentic geymar.
For the kahi, ensure your phyllo dough is properly thawed and handle it gently to maintain the delicate layers. The butter mixture should be warm enough to spread easily but not so hot that it makes the phyllo soggy.
This traditional breakfast represents the soul of Iraqi cuisine – simple ingredients transformed through time and technique into something truly special that brings families together around the table.
