This is blog introduces you to the authentic Iraqi Family cookbook that includes over 150 recipes.These recipes have been handed down through many generations,from grandmothers to mothers to daughters. I encourage you to try the recipes on the blog. The first edition was a Winner of GOURMAND WORLD COOKBOOK AWARD 2007. The new edition is the WINNER OF 2012 GOURMAND WORLD COOKBOOK AWARD FOR "BEST ARAB CUISINE COOKBOOK"in the USA. Available on Amazon and Barnes and Noble.
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Sunday, October 28, 2012
Klecha Iraqi Cookies. كليجة بالتمر والجوز
These are traditional cookies that we make during the Holidays. We serve them to our guests with tea. I use the following ingredients when making a small batch of klecha. Makes 3 dozens
4 cups all purpose flour
½ cup butter or one stick of butter, melted 1/2 cup vegetable oil
Preheat oven to 350 degrees F. Oil baking pans and set aside.
In a small bowl, put the yeast in warm water and cover to rise. Combine flour, nigella seeds, cardamom, ground fennel, salt, oil and butter, and rub it with your hands.
Add yeast and water. Knead the dough and add more water if needed. It depends on the flour absorbtion of liquids. Place in a large oiled bowl, cover, and let rise in a warm place for an hour.
1 cup walnuts, chopped
3 tablespoons sugar
½ teaspoon ground cardamom
In a bowl, mix walnuts, sugar, and cardamom and set aside.
Take some of the dough and spread it on the work surface with a rolling pin. Cut circles using a cookie cutter or a glass. Put 1 teaspoon of the filling in the middle of the circle. Fold circle in half-moon shape. Crimp the edges. Arrange on a pan. Brush with egg wash, and bake for 30-35 minutes.
Date Filling: Use 8-onces soft baking dates or Majdool dates. Cook dates with ¼ stick of butter. Add ground cardamom and cinnamon. Let the mixture cool before using. Cover a cutting board with plastic wrap, and spread the dates on the board using a rolling pin to make a thin sheet.
Roll out a piece of dough on a cutting board. Cover the top with a very thin layer of date mixture. Roll the dough like a jelly roll. Cut 1-inch wide, and arrange in the pan. Brush top with egg wash, and bake for 30 minutes. Put the cookies on cooling rack. Store them in a cookie container.