Depending on where you are from, you might know these as Kleicha or simply date cookies. The original recipe calls them “dumplings,” but that can be a bit misleading for English speakers—they are definitely baked, not boiled. Think of them as a cross between a soft dinner roll and a shortbread cookie. They are rich with ghee and packed with sweet dates.
I make these when I have a quiet afternoon because there is a lot of repetitive rolling and filling involved. It’s actually quite therapeutic. The dough uses a massive amount of flour (this recipe makes a big batch), so make sure your mixer can handle it, or be prepared to knead by hand. One thing to note: the smell of the toasted sesame and warm yeast while these bake is incredible.
Ingredients
The Dough
- 7 cups all-purpose flour (approx. 1 kg)
- 2 tbsp granulated sugar
- 2 tbsp powdered milk (adds richness)
- 1 tbsp instant yeast
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp sesame seeds
- ¼ cup buttermilk (yogurt works too if you thin it out)
- 1 cup ghee, melted but not boiling hot
- 1 cup warm milk (about 110°F)
- ¼ cup vegetable oil
The Filling
- 1 lb date paste (often labeled as “Ajwa” or baking dates)
- 2 tbsp ghee or butter (to soften the dates)
Instructions
- Mix the Base: In a large bowl (or stand mixer), dump in the flour, sesame seeds, milk powder, sugar, yeast, baking powder, salt, melted ghee, and buttermilk. Mix this until it looks crumbly.
- Hydrate: Slowly stream in the warm milk while kneading. The dough should start coming together.
- Add the Oil: Add the vegetable oil last. This seems counter-intuitive, but it helps coat the gluten strands and makes the dough easier to handle. Knead until smooth.
- Rise: Cover the dough and let it sit for an hour. It should puff up significantly.
- Prep the Dates: While the dough naps, mash the date paste with the extra ghee. I usually roll the date paste into small balls beforehand so I don’t get sticky date fingers all over the clean dough later.
- Shape: Divide the dough into balls (about the size of a golf ball). Flatten one, put a date ball in the middle, and seal it up. Make sure you pinch that seam tight, or they will burst open in the oven.
- Bake: Oven at 400°F. Bake for 15 to 18 minutes. You want a nice golden brown color, not pale.
Why You’ll Love This Recipe
- Texture: Using both yeast and baking powder creates a unique texture—fluffy like bread but with a crisp, cookie-like exterior.
- Not Too Sweet: The dough itself has very little sugar; almost all the sweetness comes naturally from the dates.
- Crowd Pleaser: This recipe makes a large batch, perfect for filling a cookie jar or sharing with neighbors.
Chef’s Tips for Perfection
- Yeast and Baking Powder? You might wonder why we use both. The yeast provides the main lift and bread-y flavor, while the baking powder adds a tenderness that makes the crust bite cleanly rather than being chewy. It’s a trick used in many Middle Eastern pastries.
- Date Paste Consistency: If your date paste is rock hard (which happens if it’s old), microwave it for 20 seconds with a splash of water before mixing in the ghee. It should feel like playdough.
- Storage: These keep remarkably well at room temperature in an airtight container. In fact, the crust tends to soften slightly the next day, which I actually prefer.
Storage and Reheating
Store these in a sealed container on the counter for up to a week. They don’t really need reheating, but if you want that “fresh out of the oven” experience, 10 seconds in the microwave works wonders.
Nutritional Notes
These are energy-dense thanks to the ghee and dates. One pastry is roughly 300 calories, so they make for a substantial breakfast or a heavy snack rather than a light dessert.
Kleicha Date Cookies: The Middle East’s Best-Kept Sweet Secret
