Iraqi Kleicha (Authentic Middle eastern Date Cookies)

Kleicha (or Kliecha) is a traditional Iraqi cookie that is often made for special occasions and holidays such as Eid and Easter. Kleicha is more than just a cookie; it embodies the spirit of Iraqi hospitality and tradition. It is customary to exchange platters of Kleicha among neighbors, symbolizing goodwill and generosity.

Kleicha-making is about bringing together family members. I remember when my mother start preparing for Kleicha day, usually two or three days before Eid. The entire family would pitch in, from kneading the dough to filling and shaping the cookies. We children having the easy tasks like stamping or poking Kleicha with fork.

These cookies are typically filled with date paste, but variations can include fillings like walnuts, sesame seeds, or other sweet pastes. The dough is usually flavored with ingredients like cardamom and a blend of spices called “Hawaij” , giving the cookies a distinctive taste. Each cookie is then carefully shaped—some into half moons and crescents with delicately twisted edges, others rolled and sliced like Fig Newtons, or pressed into decorative patterns using carved wooden molds. The cookies are moderately sweet, pleasantly brittle, and filled with lingering flavors.

Kleicha Origins

Kleicha is a traditional Iraqi cookie with ancient origins, tracing back to Mesopotamian times. It has been an integral part of Iraqi culture for centuries. The cookie’s name appears in medieval Arabic cookbooks, notably the 13th-century Al-Wusla ila ’l-Habib by Ibn al-‘Adeem, where recipes describe various shapes and the use of molds to create decorative designs.

In Syria, especially in Deir ez-Zor, a cookie called Klija (or Klija Dairiya, referring to Deir ez-Zor) is well-known. It may have slight differences in spice blends or in shaping.

In Saudi Arabia, particularly in the Al-Qassim region, a similar cookie known as Klija is popular. These cookies are often made with a mix of all-purpose and whole wheat flour and can be filled with a mixture of wet sugar, cardamom, and cinnamon. When baked, the sugar melts and caramelizes, turning into a syrup, while the cookie takes on a dome shape.

There are Middle Eastern cookies that share similar ingredients and preparation methods but hold different names and regional variations, like in Yemen, a similar cookie known as Ka’ak (Thamool) is popular, and in Algeria, there is Halwet El Taba’ (Torto).

Ingredients needed to make Kleicha

In this post, I aimed to keep things as simple as possible. Instead of using both cardamom and “hawij” as I usually do, I only used cardamom for flavor. Additionally, I chose just one filling and one shape for the cookies.

• All-purpose flour: usually unbleached all-purpose flour is preferred for me, because it’s less chemical processing than bleached flour.
• Unsalted butter: it gives a slightly crisp exterior while keeping the inside soft and tender. Plus it’s usually in hand.
• Ghee: Using ghee is traditional in Middle Eastern cooking. It adds an authentic taste and aroma to the Kleicha, preserving the cultural heritage of the recipe.
• Milk: Using milk instead of water in the Kleicha dough has several benefits that enhance the overall quality of the cookies. It adds a subtle richness and slightly sweet flavor. The fats and proteins in milk contribute to a more tender and soft dough and creates a melt-in-your-mouth texture.
• Thick cream: Using thick cream in the Kleicha dough can further enhance the cookies. It adds a significant amount of richness, helps create a tender, flaky texture this makes the Kleicha softer and more delicate. You can find it at any Arabic store (because it’s a pantry stable in most Arabic homes) or at Amazon.
• Cardamom: Cardamom is a staple spice in Middle Eastern, it preserves the traditional and cultural authenticity of the recipe.
• Instant Yeast: I prefer instant yeast because it does not require proofing in warm water before use.
• Sugar: it’s the yeast food, also it balances the flavors.
• Salt: it enhances the overall flavor of the dough

And for the filling, we only need 3 ingredients (date paste, ghee, cardamom) to make a delicious and aromatic date filling that is easy to prepare and perfect for your Kleicha cookies.

How to make authentic Kleicha step by step

Preparing the Dough:

• Mix Dry Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, ground cardamom, yeast, sugar and salt.

• Combine Ingredients: In a microwave safe bowl melt butter and ghee for few seconds, add the melted butter or ghee and mix on low speed using the whisk attachment to ensure even distribution. until the mixture resembles coarse crumbs and no dry flour remains. make sure to melt the butter/ghee ahead of time and let it cool slightly before using so it doesn’t interfere with the yeast.

• Knead the Dough: Replace the whisk attachment with the dough hook. Add thick cream and gradually add milk to the dry mixture while mixing on low speed until a soft dough forms. Add the wet ingredients slowly to ensure they are fully incorporated and the dough forms properly.
• Let it Rest: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm place for about 30 minutes.

Preparing the Date Filling:

• Place the date paste in a mixing bowl. If the date paste is too firm, microwave it for a few seconds to soften.
• Add the ghee and ground cardamom to the date paste. Mix thoroughly until everything is well combined and smooth. Mixing with your hands can ensure the ghee is evenly distributed throughout the paste

Assembling the Kleicha:

• Preheat your oven to 350°F (175°C).
• Take a portion of the dough, flatten the dough with a rolling pin to form a large, even circle.
• Use a knife or pizza cutter to trim the edges of the dough to create straight, equal sides, forming a rectangle. Ensure the edges are straight to make even pieces when cutting later.

• Take portion of the date filling and roll it into a long log. Place the date filling log along one side of the dough (the side closest to you)
• Carefully roll the dough over the filling, starting from the side with the filling. fold it two times and tightly, flatten it a little with you hand, cut the filled part using a pizza cutter or knife to separate the filled strap .
• Use a sharp knife to cut the filled strap into about 2-inch pieces.

• Use a fork to gently poke and create decorative patterns on the top of each piece.
• Beat the egg yolk with milk and brush the tops of the cookies with the egg wash.

Baking:

• Place the cookies on the prepared baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown.
• Once get out of the oven transfer the cookies into a bowl and cover it with kitchen towel to prevent it from drying.
• Let the cookies cool before serving. Serve it with a cup of the traditional Iraqi cardamom black tea, or Karak tea.

Notes

• Storage: Store cooled Kleicha in an airtight container at room temperature. They can last for up to a week. also it’s freezer friendly.
• Prepare ahead: You can prepare the dough ahead and keep it in an airtight container for up to 5 days, or in the freezer for up to 3 months.
• Serving: Kleicha is best enjoyed with tea or coffee. They can also be served as a festive treat during holidays and special occasions.
• Variations: Experiment with different fillings like spiced nuts (crushed walnut spiced with cardamom and sweetened with granulated sugar) or a mixture of dates and nuts for variety (I usually add nuts or roasted sesame seeds).
• Substitution: you can substitute thick cream with greek yogurt or heavy cream sub 1:1. also instead of milk and cream you can use water. You can substitute ghee with unsalted butter.
• Double Batch: You can easily double batch this recipe by doubling the ingredients, which I usually do.

Here’s some recipes you might want to check out

• Authentic Choereg (Iraqi Style Sweet Bread)
• Gers Ogaili ( Middle Eastern Saffron and Cardamom Cake )
• Ghraybeh (Middle Eastern Shortbread Cookies)
• Lahm Bi Ajeen (A Middle Eastern Pizza)