kleicha

[nverland]

Kleicha
Ancient Iraqi Cookie that Signals the End of Ramadan

Notes: You need one batch of dough per filling, but each batch of dough yields from 28 to 50 cookies, depending on the shape and size. The shapes of the cookies are suggestions to differentiate them from each other. Kleicha can be easily frozen and reheated in an oven or toaster oven to enjoy later.

Ingredients

Dough
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon yeast
1 teaspoon ground cardamom
1 egg
1/2 cup melted butter
1/2 cup neutral oil
3/4 cup water

Date Filling
2 tablespoons neutral oil
1 kilo (2.2 pounds) dates, pitted
1/2 teaspoon ground cardamom

Pistachio Filling
200 grams (7 ounces) raw pistachio, finely ground
3/4 teaspoon rosewater, or to taste
1 1/2 teaspoon sugar, or to taste

Walnut Filling
200 grams (7 ounces) raw walnuts, finely ground
3/4 teaspoon rosewater, or to taste
1 1/2 teaspoon sugar, or to taste

Savory Cheese Kleicha
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon yeast
1 egg
1/2 cup melted butter
1/4 cup neutral oil
3/4 cup water
200 grams (7 ounces) shredded mozzarella cheese
200 grams (7 ounces) shredded cheddar cheese
1 cup sesame seeds

2 whole eggs, beaten, for glaze


Preparation

Dough:
In a medium mixing bowl, mix the flour, salt, yeast, ground cardamom, egg, melted butter, oil and water into a soft dough. Cover and let rest for 30 minutes.

Date filling:
Place pitted dates, oil and cardamom into a small pot over low heat. Heat the dates just enough to help with the mashing; the dates should not cook. Remove from heat and continue to mash with a masher or your hands until a smooth paste forms. While still warm, place date paste in a large plastic food storage bag, or between two sheets of parchment paper, and roll into a thin sheet.

Pistachio and walnut fillings:
Using a food processor, grind pistachios until fine. Add sugar and rosewater and mix well. Set aside. Repeat the process with walnuts.

Date kleicha:
Take a softball-size piece of dough and roll out to into a large, thin rectangle. Slice ribbons of date filling approximately 1 inch thick. Place one ribbon of date filling along the long edge of the dough, adding more date filling as needed. Gently fold the edge and paste over itself. Repeat by placing another length of date filling on top of the folded edge, and fold over once more. (Watch the video at top to see the El Mutwalli rolling technique.) Cut the dough approximately 1 inch from the filled portion, and fold the dough over once more. Trim the edges of the log, then cut the cookies into 1 1/2-inch pieces. Place cookies on a parchment-lined sheet tray and brush with egg yolk.

Bake in a preheated 375°F oven for 15 to 18 minutes, or until golden brown.

Pistachio kleicha:
Take half-a-tablespoon piece of dough and roll into a small ball. Flatten into your palm, and fill with a scant teaspoon of pistachio filling. Pinch the edges close and roll into a smooth ball. Place cookies on a prepared sheet tray and continue like date cookies.

Walnut kleicha:
Take a tablespoon piece of dough and roll into a small ball. Flatten into your palm and fill with a rounded teaspoon of walnut filing. Fold edges together into a half moon, and crimp the edges closed with your fingers or a fork. Place cookies on a prepared sheet tray and continue like date cookies.

Savory kleicha:
In a medium mixing bowl, mix the flour, salt, yeast, egg, cheese, melted butter, oil and water into a soft dough. Cover and let rest for 30 minutes. Roll out into a sheet about 1/4-inch thick and cut to desired size with a round cutter or cutter of choice. Place on a prepared sheet tray, brush with egg yolks and sprinkle with sesame seeds.

Bake in a pre-heated 375°F oven for 12 to 15 minutes, or until golden brown.