If you visit an Iraqi home during Eid or a major celebration, you will almost certainly be offered Kleicha (or Klyia). It is widely considered the national cookie of Iraq, though its roots go all the way back to ancient Mesopotamia. Unlike Western sugar cookies, these are not overly sweet on the outside; the dough is savory, rich with ghee, and heavily spiced with cardamom, while the sweetness comes entirely from the filling.
I’ll be honest—making these is a project. In Iraq, women usually gather in groups to make massive batches, turning the kitchen into an assembly line of rolling, stuffing, and baking. When I make these alone in my kitchen, I usually cut the recipe in half, but I’ve provided the traditional full measurements below because they keep wonderfully in the freezer. My first attempt at these was a disaster because I treated the dough like bread (kneading it too much) instead of pastry; the key is rubbing the fat into the flour to get that melt-in-your-mouth texture.
Ingredients
The Dough
- 7 cups (approx. 2.2 lbs / 1 kg) all-purpose flour
- 2 cups (1 lb / 500g) unsalted butter or ghee, melted and cooled to warm
- 1 tbsp active dry yeast
- 1 tbsp ground cardamom (don’t skip this, it’s the signature flavor)
- ½ tsp salt
- 1 tsp sugar (to feed the yeast)
- 1 cup warm water (have a little extra on hand)
- Optional: ¼ cup sesame seeds or a pinch of nigella seeds (black cumin) mixed into the flour
- 1 egg, beaten (for the egg wash)
The Classic Date Filling
- 2.2 lbs (1 kg) pitted dates
- 1 tbsp vegetable oil or butter
- 1 tsp ground cardamom
- ½ cup toasted sesame seeds
Alternative: Walnut or Almond Filling
- 2 cups almonds or walnuts, chopped
- ½ cup sugar
- 1 tbsp rose water
- 1 tsp cardamom
Alternative: Coconut Filling
- 2 cups shredded coconut (unsweetened works best)
- 5 tbsp sugar
- 1 tbsp rose water
- 1 tsp cardamom
Instructions
- Proof the Yeast: In a small cup, mix the yeast, 1 teaspoon of sugar, and a splash of the warm water. Let it sit for about 10 minutes until it gets frothy. If it doesn’t bubble, your yeast is dead—start over.
- The “Rubbing” Method: Place the flour, cardamom, salt, and seeds in a very large bowl. Pour the melted butter (make sure it’s not hot, just warm) over the flour. Use your hands to rub the butter into the flour. You want the texture of damp sand. Do not rush this; coating the flour in fat ensures the cookie is tender, not bread-like.
- Make the Dough: Add the frothy yeast mixture and the rest of the water. Knead gently until the dough comes together. It should be soft but not sticky. If it’s too dry, add water a tablespoon at a time.
- Rest: Cover the bowl with a clean cloth and let it rest for 30–60 minutes. It will puff up slightly, but don’t expect it to double like bread dough.
- Prepare the Date Filling: While the dough rests, put the dates and oil in a skillet over medium heat. Mash them with a wooden spoon as they warm up until they turn into a smooth, sticky paste. Remove from heat and knead in the sesame seeds and cardamom. (Warning: The date paste stays hot for a long time, be careful touching it).
- Shape (The Roll Method): Take a chunk of dough and roll it out into a rectangle. Take a chunk of date paste, roll it into a thin log between your palms, and place it on the edge of the dough. Roll the dough over the dates (like a cinnamon roll or Swiss roll) until the dates are covered. Slice the log into 1-inch pieces.
- Shape (The Dumpling Method for Nuts): For nut or coconut fillings, take a golf-ball-sized piece of dough, flatten it in your palm, spoon in the filling, and pinch it shut. You can use a fork to press the edges or a traditional wooden mold (ma’amoul mold) if you have one.
- Bake: Arrange the pieces on a baking sheet. Brush the tops generously with the beaten egg. Bake at 350°F (180°C) for 12–15 minutes. The tops should be a shiny golden brown.
Why You’ll Love This Recipe
- Not Too Sweet: Because the sugar is only in the filling, you can control the sweetness easily.
- Aromatic: The smell of baking cardamom, yeast, and butter is honestly one of the best kitchen scents in the world.
- Perfect with Coffee: The texture is somewhere between a soft cookie and a biscuit, making it sturdy enough to dunk in hot tea or coffee.
Chef’s Tips for Perfection
- Butter vs. Oil: Always use butter or ghee for the dough. Oil makes the cookies crunchy and hard rather than flaky and tender.
- Date Paste Texture: If your dates are very dry to begin with, add a splash of water to the skillet while heating them to help them soften into a paste.
- Don’t Over-Bake: Watch them closely after the 12-minute mark. If the date filling is exposed and gets too hot, it can turn rock-hard and chewy.
Storage and Reheating
These cookies are champions of storage. They keep well in an airtight container at room temperature for a week. For longer storage, freeze them in a ziplock bag. I actually prefer eating them straight from the freezer, but you can warm them in a microwave for 10 seconds to make the center gooey again.
Nutritional Notes
These are calorie-dense due to the dates and butter (about 170 calories per piece). They are, however, a good source of energy and minerals like iron and potassium thanks to the heavy date content.
(Iraqi Kiliija: Easy Flaky Treat)
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