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Kleicha is a classic Iraqi date cookie filled with spiced dates and wrapped in a buttery, tender dough. These are a staple in Iraqi cuisine and are often enjoyed with tea. Their warm flavors and soft texture make them a comforting choice for any occasion. Follow along to see how I make these cookies using a handful of everyday ingredients.
If you’ve been in our community for a while, you know that dates are one of my favorite ingredients to work with. Not only they are delicious and full of goodness, they are also very versatile. You can make your own date paste or date syrup to use in different recipes, enjoy them in baked goods such as my tahini banana date bread or even make a tasty Persian date omelette for a filling breakfast!
Today I’m sharing another delicious treat made with Medjool dates: Kelicha! This Iraqi date cookie is famous for its spiral shape and delicious flavor thanks to dates and cardamom.
Thank you Natural Delights for sponsoring this post.
Table of Contents
Iraq’s Most Popular Cookie
Kleicha is often considered the national cookie of Iraq and has been a cherished part of celebrations for generations. The dough is subtly spiced with cardamom, while the filling is made from rich, sweet dates blended with a touch of cardamom to create a smooth consistency. Once baked, these cookies develop a golden crust with a soft, fragrant center. Just like maamoul, these cookies get most of their flavor from dates.
Ingredients
- All-purpose flour – Regular all purpose flour works best for this recipe. I don’t recommend using substitutions including whole wheat or gluten free flour.
- Melted butter – After several tests, I have found melted butter works best in terms of texture and flavor when it comes to kleicha.
- Instant yeast – I always use instant yeast and add it directly to the dry ingredients. If using active dry yeast, mix it with water (1/2 cup) and leave out the milk.
- Cardamom – Gives the dough its signature warm, aromatic flavor. It’s used both in the dough and the filling.
- Sugar and salt – A very small amount just to balance the flavor.
- Warm milk – I have found that milk makes the dough more pliable and soft.
- Medjool dates – I used Natural Delights Medjool dates to make the filling. They are very soft and sweet, which makes them perfect for this recipe.
- Oil – To make a smooth date paste, we need some kind of neutral oil such as canola or avocado oil.
- Egg yolk – Gives the cookies a beautiful golden finish.
How To Make Iraqi Kleicha
Prepare the dough
Place the flour in a bowl. Add in the melted butter, followed by instant yeast, cardamom, sugar, salt and milk. Mix using a spatula and then your hands so the dough comes together. Make sure not to over mix the dough as it would release oil. Cover the bowl and let the dough rest for 30 minutes.
Make the date filling
Remove the seeds of the Medjool date and place them in a food processor. Add the cardamom, oil and water. Blend until smooth and well combined, forming a thick, spreadable paste. If needed, add a teaspoon of water at a time to achieve the right consistency.
Shape the kleicha
Divide the dough into 2 pieces and place one piece on a well floured surface. Roll out the dough so it’s pretty thin, about 20×16 inches. Cut the edges using a knife to have a clean rectangle (this step is optional).
Spread the date paste all over the dough in a thin layer. Carefully roll the dough into a log, starting from the longer side.
Using a sharp knife, slice the log into small pieces, less than 1 inch wide. Place the cookies on a baking sheet lined with parchment paper and brush them with egg yolk. Bake in the oven for 20 to 25 minutes until golden on top.
Storage
- Room Temperature: Store Kleicha in an airtight container at room temperature for up to one week.
- Freezing: You can freeze unbaked Kleicha logs wrapped in plastic wrap and aluminum foil for up to three months. Simply slice and bake when needed.
More Date Recipes
Dessert
15-Minute Date Balls Recipe
Dessert
Tahini Date Cake Recipe
All Recipes
Date Cookies (No Butter or Sugar!)
Breads
Tahini Banana Date Bread
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Kleicha (Iraqi Date Cookies)
Ingredients
Dough
- 3 ½ cups all purpose flour
- 2 sticks butter, melted
- ½ tsp instant yeast
- 1 tsp cardamom
- 1 tsp sugar
- ½ tsp kosher salt
- ½ cup warm milk
Filling
- 2 ½ cup Medjool dates
- ½ tsp ground cardamom
- 1 tbsp canola oil, or any other neutral flavored oil
- 5 tbsp water
Egg wash
- 1 egg yolk
Instructions
- In a large bowl mix the flour with melted butter, instant yeast, cardamom, sugar, salt and milk. Combine using a spatula and then your hands for the dough to come together. The dough will not be sticky. Avoid over working the dough.
- Cover the bowl and let the dough sit for 30 minutes as you prepare the filling.
- To make the filling, take the seeds of the dates out and place them in a food processor with cardamom, oil and water. Blend until you have a smooth and spreadable paste. If it's not smooth enough, add one more tablespoon of water.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Divide the dough into 2 pieces. Flour your working surface and roll out one piece dough into a thin rectangle. If preferred, you can cut the edges so you have a clean rectangle.
- Spread half of the date paste on the dough. Roll the dough into a log from the longer side. Using a sharp knife, slice the log into small pieces, less than 1 inch wide.
- Repeat the same process with the second piece of dough and the remaining date filling.
- Place the cookies on the baking sheets and brush them with the egg yolk.
- Bake in the oven at 350 degrees F for 20 to 25 minutes until they are golden.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
