Kleicha is considered the national cookie of Iraq and is deeply tied to cultural celebrations, especially Eid and weddings. These beautiful date-filled or spiced nut–filled pastries are a symbol of hospitality and tradition. Each family often has its own version, but the most popular type is filled with sweet date paste flavored with cardamom, cinnamon, and sometimes rosewater. The dough is soft, buttery, and subtly sweet, while the filling is rich, aromatic, and slightly chewy. Kleicha are often shaped into rounds, ovals, or molded with patterned wooden stamps, making them not only delicious but also a visual delight on festive tables. Their origins trace back centuries, and they are still baked in large batches for sharing with guests during special occasions.
Preparation Time
2 hours (including resting time for the dough)
Servings
Makes about 25–30 cookies
Ingredients
For the Dough
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4 cups all-purpose flour
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1 cup unsalted butter or ghee, melted
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½ cup sugar
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1 teaspoon ground cardamom
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1 teaspoon baking powder
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1 teaspoon instant yeast
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½ teaspoon salt
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¾ cup warm milk (more if needed)
For the Date Filling
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2 cups date paste (pitted dates blended until smooth)
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2 tablespoons unsalted butter
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1 teaspoon ground cardamom
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1 teaspoon cinnamon
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1 teaspoon rosewater (optional)
For Brushing
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1 egg, beaten (for a golden finish)
Detailed Method
Begin by preparing the dough. In a large mixing bowl, combine flour, sugar, cardamom, baking powder, yeast, and salt. Pour in the melted butter or ghee and mix with your fingers until the mixture resembles coarse crumbs. Gradually add the warm milk, kneading gently until a soft, pliable dough forms. Cover the dough with a clean kitchen towel and let it rest for about 1 hour in a warm spot.
While the dough rests, prepare the filling. In a small saucepan over low heat, melt the butter and add the date paste, cardamom, cinnamon, and rosewater if using. Stir continuously until the mixture is smooth and pliable. Allow it to cool slightly before shaping.
Once the dough has risen, divide it into small portions about the size of a walnut. Flatten each portion into a small disc. Place about a teaspoon of the date filling in the center, then fold the dough over to seal the filling inside. Roll gently into a ball or an oval, or use a patterned mold to create traditional designs.
Preheat your oven to 180°C (350°F). Arrange the shaped cookies on a parchment-lined baking tray. Brush the tops lightly with beaten egg for a golden finish. Bake for 15–20 minutes, or until the cookies are lightly golden and cooked through.
Allow the Kleicha to cool before serving. They can be stored in an airtight container for several days and often taste even better the next day as the flavors develop. These cookies pair beautifully with Arabic coffee or black tea and are a treasured part of festive Iraqi hospitality.
