Date Cookies (Iraqi Kleicha)

Iraqi date cookies called Kleicha are considered to be the national cookie of Iraq. Iraq is one of the top three producers of dates in the world. This is a traditional recipe and there are many variations. The dough comes out like a puff pastry and the cookie reminded me of nazook, which was one of my favourite desserts from Armenia. This recipe is pretty quick and easy and if you have any left you can freeze them. They are pretty darn tempting though right out of the oven.

Dough:
3 cups all-purpose flour, unbleached
1 cup milk, warmed
1 cup butter, melted
½ tsp. sea salt
1 tsp. ground mahlab
2 tsp. yeast
1 tsp. sugar
2 tsp. black nigella seeds

Date Filling:
2 cups dried dates. seeded
1 tsp. fennel seeds
1 tsp. powdered cardamom
1 Tbsp. ghee
¼ cup toasted sesame seeds (optional)
1 egg, beaten, for brushing

To make the date paste, heat the ghee in a pan or pot, add the fennel seeds and the cardamom and the dates. Stir often until the dates soften.

Add the sesame seeds (if using) and stir to incorporate. Set aside to cool enough to handle.

To make the dough, stir the flour, mahlab, salt, and nigella seeds to equally distribute.

Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.

Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture. Knead for 5 minutes. Let rest and rise for 20-30 minutes. Alternatively, blitz everything in a food processor and knead in the nigella seeds manually.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Roll out the dough into a large rectangle about ¼" thick.

Place the date paste between two large parchment sheets or clean plastic sheets and roll out to about the same dimensions of your rectangular rolled dough.

Remove the top sheet from the rolled date paste, then invert over the dough. Peel off the other sheet.

Cut the rectangle in half lengthwise, then roll each half from the middle long side into two long rods.

Flatten each rod slightly, brush the surface with egg wash, then cut the rods into ½" pieces.

Place, seam-side down on a baking sheet.

Bake in a preheated oven for 15 minutes, then broil to a golden brown for a minute or two.

Delicious straight out of the oven, with a hot cup of tea.

Makes 24 cookies.