Klecha Recipe | Date cookies (كليجة)
You will love this Iraqi Klecha recipe which is made of date paste spiced with cardamom and cinnamon and wrapped in a crumbly pastry. Klecha is often enjoyed during special occasions like Eid or other festive gatherings.
Klecha in All Its Glory!
Making klecha fills me with joy and excitement every time I step into the kitchen. From kneading the dough to shaping each one, every step of the process brings me pleasure. And the best part? Sharing these delectable treats with my family and watching their smiles as they take that first bite.
What Is Klecha?
Klecha (in Arabic: كليجة) is a traditional recipe famous in Iraq and Kurdistan. It’s often made with a rich, spiced dough and filled with a mixture of dates, nuts, or both and spiced with cinnamon and cardamom.
Klecha is a staple in every kitchen, especially during joyous celebrations like Eid El-Adha, Eid-El Fitr, and Christmas.
As the festivities approach, households across Kurdistan and Iraq come alive with the scent of freshly baked Klecha alongside a steaming cup of black tea or Turkish coffee.
If you’re a fan of Middle Eastern desserts, you might want to try my Zlabia (Easy Jalebi Recipe), Qatayef Asafiri with Cream (Qatayef Dough Recipe), Balah el Sham (Tulumba), and Warbat Bil Ashta (Shaabiyat Dessert).
Sweet Treats That Steal the Show
Recipe Highlights
Rich Date Filling: This traditional Iraqi cookie features a luscious filling made from dates, infused with aromatic spices like cardamom and cinnamon, creating a sweet and flavorful center.
Variety of Shapes: Klecha can be shaped into various designs such as crescents, circles, rectangles, diamonds, ovals, or half-moon shapes.
Family Tradition: Many Middle Eastern families have their own recipes and techniques for making klecha, passed down through generations, making it a beloved part of their heritage.
Date-Filled Bliss
When Is Klecha Typically Enjoyed?
Klecha is a versatile treat enjoyed on various occasions, including:
Eid al-Fitr and Eid al-Adha: These cookies are commonly served by Iraqi Muslims during these Islamic festivals, marking the end of Ramadan and celebrating the sacrifice of Prophet Ibrahim
Gatherings: Kleicha is a delightful treat to share with friends and family.
Christmas: Iraqi Christians also enjoy Klecha during the Christmas season, making it a part of their holiday traditions.
Klecha Recipe Ingredients
All-Purpose Flour: Choose good-quality all-purpose flour.
Neutral Flavored Oil: Choose vegetable oil or canola oil. These won’t overpower the flavor of the pastry.
Lukewarm Water: The water’s temperature matters! It should be comfortably warm to activate the yeast.
Sugar: This small amount of sugar helps in activating the yeast. It won’t make the dough sweet.
Salt: Salt enhances flavor and balances sweetness.
Date Filling: The date filling for this classic Iraqi dessert is a blend of baking dates, unsweetened shredded coconut, oil, cinnamon, and cardamom.
Eggwash: The egg wash gives Kleicha a shiny and golden-brown finish after baking.
See the recipe card for quantities.
National Cookie of Iraq
Klecha Recipe Instructions
Make the Dough
- In the bowl of the stand mixer, combine flour and oil. Start the mixer and blend for 1-2 minutes until the flour is thoroughly coated with oil.
- Combine yeast and sugar with water, then mix. If using active dry yeast, allow it to activate for 10 minutes before incorporating it into the flour mixture. Add a pinch of salt.
- Knead the dough for a couple of minutes until a soft dough ball is formed.
- Cover the dough and let it rest in a warm place for an hour until it doubles in size.
Make the Filling
- While waiting, prepare the filling. Place date paste, shredded coconut, oil, cinnamon powder, and cardamom powder in a microwave-safe bowl. Microwave for one minute, then mix until thoroughly combined. Ensure the filling is warm for easy spreading before use.
Assemble and Bake
- Divide the dough into 2 dough balls.
- On a clean, flat surface, place the dough ball and roll it out into a thin circular shape with a rolling pin.
- Microwave the date paste and spread it evenly with a spatula.
- Spread the date paste into the dough evenly.
- Start by taking one side of the dough and rolling it into a log shape. Roll it halfway, then repeat the process from the other side until both ends are of equal size. Cut the log in the middle, resulting in two logs. Gently flatten each log with your hand.
- Use a sharp knife to delicately slice the roll into pieces approximately 1/2 to 1 inch thick, or thinner if desired. Be cautious not to make the slices too large, as they are likely to expand in size during baking.
- Place klecha in a prepared baking tray.
- Beat one egg in a small bowl with milk. Brush each piece with the egg wash mixture.
- Repeat the process with the other pieces of dough.
- Preheat the oven to 400 F. Place the klecha cookies on a baking sheet.
- Bake for 20-22 minutes and broil until golden.
Sweet Dreams Made Edible
Substitutions
Spice Blend: While cardamom is traditional and adds a unique flavor to Klecha, you can experiment with different spice blends to suit your taste. Cinnamon, nutmeg, cloves, or allspice can be used as alternatives or in combination with cardamom.
Oil: Instead of oil you can use melted butter or ghee.
Shape and Size: Klecha traditionally comes in a flattened round or oval shape, but you can experiment with different shapes and sizes to create variations. You could make smaller bite-sized versions for a party or shape them into bars or squares for a different presentation.
Variations
Nut-Filled Klecha: Instead of date paste, use a filling made from nuts such as ground walnuts, almonds, or pistachios mixed with sugar, spices, and a hint of rose water or orange blossom water.
Fruit-Filled Klecha: Experiment with different fruit fillings such as fig, apricot, or prune paste mixed with nuts and spices for a sweet and tangy twist.
Chocolate Klecha: For a decadent treat, fill the dough with chocolate hazelnut spread or a mixture of cocoa powder, sugar, and chopped nuts.
Seeds: You can add nigella seeds and sesame seeds to klecha to enhance its flavor. These seeds can be sprinkled on top of the klecha dough just before baking.
Taste the Tradition: Klecha Perfection Captured
Storage
Cool Completely: Allow your baked Klecha cookies to cool completely before storing them. This maintains their texture.
Room Temperature: You can make klecha in large batches. Store the cooled cookies at room temperature in an air-tight container. They will stay fresh for about 1 week this way.
Freezing Option: To prolong the shelf life, consider freezing your Klecha. Wrap them well with cling film or place them in an airtight freezer-safe container. When ready to enjoy, thaw at room temperature or gently warm them in the oven.
Top Tips
Make sure your date filling has a jam-like consistency so you can easily spread it onto the dough. If it’s too thick, consider rolling it between plastic sheets and then layering it on top of the dough.
Roll out the dough on parchment paper or cling film/wrap. This helps you roll it up evenly without sticking. A well-rolled dough ensures beautiful spirals in your Klecha.
It’s recommended to chill the dough roll in the fridge for five minutes before slicing. This brief refrigeration helps firm up the dough, making it easier to handle. When cutting, use a sharp knife for clean, smooth edges. This ensures a successful contrast between the dough and date paste, resulting in beautifully shaped cookies. Wipe the knife clean between cuts to remove any excess date mixture.
Before putting the Klecha in the oven, make sure there is enough space between them on the baking tray. Proper spacing allows even baking and prevents them from sticking together.
Klecha Treats for Every Occasion
Frequently Asked Questions (FAQs):
Absolutely! Klecha is a healthy treat because its sweetness comes from natural dates. For an even healthier version, consider replacing oil and butter with coconut oil and using whole-wheat flour instead of white flour.
Certainly! If using fresh dates, chop them into small pieces and warm them in a pan with a little oil. Mash the dates until you have a smooth, thick, and sticky mixture for the filling.
While these Iraqi date cookies are similar to ma’moul, there’s a key difference. Ma’moul dough doesn’t contain yeast, and it often includes fine semolina alongside the flour.
Yes, Klecha can be made ahead of time and stored in an airtight container until ready to serve. In fact, many people prefer to bake Klecha a few days before special occasions to allow the flavors to develop.
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Pairing
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Klecha Recipe
Ingredients
Dough Recipe:
- 4 cups all-purpose flour
- 1 cup oil any neutral flavored oil
- 1 cup lukewarm water
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
date filling
- 2 , 13 ounces baking date
- ¼ cup unsweetened shredded coconut
- 1 tablespoon oil
- ½ teaspoon cinnamon powder
- ½ teaspoon cardamom powder
egg wash
- 1 egg
- 1 tablespoon milk
Instructions
Make the Dough
- In the bowl of the stand mixer, combine flour and oil. Start the mixer and blend for 1-2 minutes until the flour is thoroughly coated with oil.
- Combine yeast and sugar with water, then mix. If using active dry yeast, allow it to activate for 10 minutes before incorporating it into the flour mixture. Add the salt.
- Knead the dough for a couple of minutes until a soft dough ball is formed.
- Cover the dough and let it rest for an hour until it doubles in size.
Make the Filling
- While waiting, prepare the filling. Place date paste, shredded coconut, oil, cinnamon powder, and cardamom powder in a microwave-safe bowl. Microwave for one minute, then mix until thoroughly combined. Ensure the filling is warm for easy spreading before use.
Assemble and Bake
- Divide the dough into 2 dough balls.
- On a clean, flat surface, place the dough ball and roll it out into a thin circle shape.
- Microwave the date paste and spread it evenly with a spatula.
- Spread the date paste into the dough evenly.
- Start by taking one side of the dough and rolling it into a log shape. Roll it halfway, then repeat the process from the other side until both ends are of equal size. Cut the log in the middle, resulting in two logs. Gently flatten each log with your hand.
- Use a knife to delicately slice the roll into pieces approximately 1/2 to 1 inch thick, or thinner if desired. Be cautious not to make the slices too large, as they are likely to expand in size during baking.
- Place klecha in a prepared baking tray.
- Beat one egg in a bowl with milk. Brush each piece with egg wash mixture.
- Repeat the process with the other pieces of dough.
- Preheat the oven to 400 F.
- Bake for 20-22 minutes and broil until golden.
